The League of Kitchens

We’ve been taking our meals outside lately.

Blankets in the park, containers passed around, food made at home and shared under the trees. Lucky because we can pack it all up and eat it together out here.

So many of the dishes we cook in our kitchens travel well. Dumplings, rice, salads, grilled skewers. Food meant to be brought outside and passed around.

A good reminder to step away from the table and find a new one. Lucky because it’s finally spring.

Happy National Picnic Day and the day after Earth Day 🌿

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Cook with us this weekend! 👩‍🍳 Join one of our small group cooking classes in NYC and online this weekend and May 2. Sign up at the link in bio!

As Women’s History Month came to a close, we reflected on the women who shaped our kitchens, the tried-and-true traditions they passed down through generations and new techniques they learned and shared along the way.

Throughout March, we teamed up with to launch New Finish Ultimate Quantum with the Finish Cookbook Club: a series of hands-on cooking classes celebrating classic recipes and modern cleaning upgrades.

Our special collaboration brought home cooks together in Queens, NYC, and across the country to prepare recipes rooted in family and memory while inspiring guests to make the switch to New Finish Ultimate Quantum, delivering an unbeatable clean on tough stains* at an unbeatable value**.

From .shandra’s Orak-Arik Sayuran, to ’s Lubiyeh, to .joshi1’s Khichari, each class celebrated the dishes that connect us to home and introduced a new, smarter way to care for your dishes.

Thank you to everyone who joined us — and to Finish for bringing the Finish Cookbook Club to life during this meaningful month celebrating women.

*In hard water 200 PPM.
**Compared to non-promoted retail price per wash of a market leading brand at national retailers.

Things to do this spring in NYC (and at home) 🌿

Cook, gather, and learn something new with the League of Kitchens this season. In-person workshops, online classes, and private events are now open.

Save this and plan your next meal. Link in bio.

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Last week, we gathered media and creators in NYC to celebrate the launch of New Finish Ultimate Quantum with the debut Finish Cookbook Club event, in partnership with . ​
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The evening was hosted by Adrienne Bailon-Houghton () and her mother, Nilda Félix () - a duo that perfectly reflects what the is all about: family, food and the beloved women who teach us how to cook. They welcomed guests, kept the room buzzing and inspired attendees to make the switch to New Finish Ultimate Quantum - their best formula yet, delivering an unbeatable clean on tough stains* at an unbeatable value**!​
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Shandra, Yamini and Jeanette each hosted their own cooking station, guiding guests through recipes from The League of Kitchens Cookbook in short, hands-on sessions. ​
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Guests also enjoyed a full spread of food from across our community, including Mexican dishes by , .joshi1’s Indian cooking, .shandra’s Indonesian flavors, and ’s Lebanese specialties.​
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*In hard water 200 PPM.​
**Compared to non-promoted retail price per wash of a market leading brand at national retailers.

Yamini’s potato masala is the filling at the heart of a dosa. Soft potatoes cooked with mustard seeds, curry leaves, ginger, and warm spices, brought together slowly in the pan until everything is fragrant and deeply satisfying.

Yamini learned these South Indian recipes as a young woman from her in-laws’ housekeeper from Madras. Today, she teaches them how they are cooked at home, step by step, with the details that bring the dish together.

You can find this recipe in The League of Kitchens Cookbook, or learn it in person at Yamini’s Indian Spring Immersion Workshop.

A dish built for sharing, one dosa at a time. Link in bio.

Recent snaps from ’s cooking class at her home in Hillsdale, New Jersey. Join Rachana at her first cooking class that will feature her new spring menu on Sunday, April 26! This season you’ll learn how to make cabbage dumplings with a tomato dipping sauce, a spicy radish pickle, and delicious fried rice flour doughnuts. Tap the link in our bio to sign up for her Nepali Spring Immersion Workshop.

There’s still room in a few spring classes this weekend 🌷🌿 tap the link in our bio to sign up for a cooking class with or Larisa!

There’s still room in a few spring classes this weekend 🌷🌿

Spring begins with Nowruz, the Persian New Year.

Celebrated across Iran, Central Asia, and many communities around the world, Nowruz marks the arrival of spring and a new year. It’s a time for renewal, gathering, and tables filled with symbolic foods.

Dishes like sabzi khordan, a platter of fresh herbs and greens, and saffron polo with tahdig, golden rice with its crisp crust, are often part of the celebration, bringing brightness and abundance to the table.

You’ll find these recipes and many others in "The League of Kitchens Cookbook," a collection of family dishes passed down through generations.

Wishing a joyful Nowruz to everyone celebrating, especially our instructors who share these traditions with our community.
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And Happy Nowruz to our instructors, Damira, Mab, and Nawida!