Best of Boston

Armed with the diplomacy and precision that come only from years of European-training—and a tricked-out kitchen sporting the latest sous vide accoutrements—chef Mark DesLauriers helps novices and gourmets alike sidle up to the stove with confidence. New this year: couples’ cooking classes ($170 per duo) on Friday evenings. Woo that special someone over a meal of roast duck breast with warm shallot dressing, red-wine-braised duck leg and pan-seared foie gras with vegetables roasted in duck fat, and chocolate pot de crème.