Get whisked away to Italy for the night! We’ll make Arugula, Peach & Gorgonzola Salad, Grilled Tuscan Steak, Mushroom Risotto, Sautéed Greens, and Chocolate Cake for dessert.

**Tickets for this class are sold in pairs** We’ll make Tuna Tartare, Rack of Lamb with Red Wine Sauce, Charred Brussels Sprouts and Carrots, French Lentils, and Coeurs à la Crème (unbaked, heart-shaped cheesecakes) with Raspberry Coulis.

Join us for an evening in Burgundy! Learning how to make a rich stew is rewarding on many levels. They are rich, delicious, and satisfying. Perfect for a cold winter’s night. Julia Child made Boeuf Bourguignon famous in this country and it’s a classic for a reason. In addition to the hearty stew, we’ll have…

Join us on Fat Tuesday for a night on the bayou. We’ll make Crabcakes with Remoulade Sauce, Jambalaya and Bread Pudding with Bourbon Sauce.

Cozy up, sip some wine, and make a delicious meal: Crispy Duck Breast with Pan Sauce, Cauliflower Gratin, Garlic-Sautéed Spinach, and Crêpes Suzette for dessert.

The month of March seems to never end with wind and cold. We’ll whisk you off to the Caribbean for the night with our sunny menu. To whet your appetite, a Hibiscus Rum Punch; then we’ll make Jerk Chicken, Curried Goat, Rice and Peas, and Coconut Bread. See you on the beach!

You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.

Slow cooked chicken with smokey bacon, mushrooms and lots of red wine—what could be better! We’ll focus on the techniques of stewing and braising and also make garlicky mashed potatoes, roasted carrots, green salad and, for dessert, crêpes Suzette.

Working with fresh and dried chilies can be daunting.  Let us guide you! We’ll make Homemade Tortilla Chips, Salsa Pasilla, Salsa Verde de Tomatillos, Guacamole, Chicken Mole, and Rice & Beans. We’ll drink margaritas to whet our whistles! Ole!

Join us for a cozy night in the kitchen as we make Butternut Squash Bruschetta, followed by classic Osso Buco with Risotto alla Milanese and Broccoli Rabe, and finish with Vanilla Panna Cotta.

Lots of delicious small plates! What better way to eat? Plus, many recipes can be modified to be quick weeknight dinners. We’ll make Garlicky Red Pepper Spread, Garlic Shrimp, Albondigas with Saffron Almond Sauce, Chorizo con Pimientos, Papas Bravas, Spiced Garbanzos, Croquetas de Pollo, & Sherried Mushrooms. It’s an evening in Spain!

Join us for an afternoon in the Mediterranean! We’ll make Horiatiki (Greek Salad), Grilled Bronzini, Grilled Lamb Chops, Tzatziki with Grilled Pita, Briam, and, for dessert, Baklava.

Southeast Asian spices and ingredients can be daunting – lemongrass, lime leaves, galangal, palm sugar, fish sauce and curry paste – but no more!  Our menu includes Tom Kha Goong, Chicken Satay, Chicken Green Curry, Coconut Rice, and Pad Thai.

Arguably one of the most popular dishes on the planet, we’ll make fresh noodles, and all the other components to make a mouth-watering meat lasagna. We’ll also make Caesar salad (dressing from scratch of course!) and warm chocolate cake. *Please note that we cannot accommodate gluten-free dietary restrictions for this class*

Cozy up, sip some wine, and make a delicious meal: Crispy Duck Breast with Pan Sauce, Cauliflower Gratin, Garlic-Sautéed Spinach, and Crêpes Suzette for dessert.

Healthy and light, yet substantial and filling. We’ll make Hummus, Baba Ganooj, Maram’s Famous Falafel, Lamb Kibbeh, and Cabbage Salad, then serve them with all the fixin’s.

From years of teaching in a working restaurant kitchen, we’ve learned that it’s the tricks of the trade that people love most when they take classes with us. We’ll prepare a menu that highlights these tips as well as what equipment you really need in your kitchen to cook better. Menu will be 3 courses…

The most important skill in the kitchen before heading to the stove—it’ll change your life! Learn to slice and dice like a pro. We discuss which knives you really need; how to hold a knife for efficiency, speed and safety; what it means to sharpen versus hone; how to use your honing steel; and a…

You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.

Cozy up, sip some wine, and make a delicious meal: Crispy Duck Breast with Pan Sauce, Cauliflower Gratin, Garlic-Sautéed Spinach, and Crêpes Suzette for dessert.

The depth and complexity of texture and flavor are what make pho so alluring. We’ll make Vegetable Summer Rolls and Beef Pho including the rich bone broth from scratch.

Come learn all the basics of pie making: a fabulous buttery, flaky, foolproof pie dough, and understanding fillings and how to riff to accommodate whatever fruit you have on hand! Everyone will make their own seasonal pie to take home! Don’t worry, we’ll have cooked pie to sample!

Too shy to buy at those amazing markets in Chinatown?  No more!  We meet in Chinatown to buy fish and groceries, then take our purchases back to the kitchen, where you learn to fillet, then sauté, poach, bake, and grill in this comprehensive class. NOTE: This class meets at Aqua Best – 276 Grand Street,…

Join us for an evening in the south of France. You’ll think you’re in Marseille as we prepare classic Bouillabaisse. From making a rich fish broth with saffron, tomatoes and Pernod, to learning how to choose fish and seafood, poach it just so, and serve it with croutons slathered with the traditional sauce rouille. We’ll…

In honor of St. Patrick’s Day we’ll make a menu from the Emerald Isle: Celery Root and Watercress Soup, Lamb & Guinness Stew, Champ (Irish Mashed Potatoes with Scallions), Braised Cabbage with Bacon, Irish Soda Bread, and Whisky Trifle.

When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well they do. We’ll make egg pasta in a variety of shapes with seasonal sauces. Menu changes seasonally. *Please note that we cannot accommodate gluten-free dietary…

Get whisked away to Italy for the night. We’ll make Spring Green Salad with Parmigiano, Rack of Lamb, Risotto Alla Milanese, Roasted Asparagus, and Panna Cotta.

Southeast Asian spices and ingredients can be daunting – lemongrass, Kaffir lime leaves, galangal, palm sugar, fish sauce and curry paste – but no more! We’ll meet in Chinatown and shop at our favorite stores to get all the ingredients to cook Tom Kha Goong, Chicken Green Curry, Coconut Rice, Pad Thai, and Green Papaya…

Every culture has a version of dumplings, and they are all SO delicious! We’ll make some of our favorites from Asia: Japanese Gyoza, Szechuan Lamb Dumplings, and Shanghai Soup Dumplings. *Please note that we cannot accommodate gluten-free dietary restrictions for this class*

You’re invited to our Mexican taco fest! We’ll make Homemade Tortillas, Guacamole, Salsa Verde de Tomatillos, Salsa Pasilla, and prepare various fillings and fixin’s including Nopales (cactus), Camarones (shrimp), Pollo (chicken), and Carnitas (pork). And, of course, margaritas to accompany. ¡Olé!

Join us for an evening in Korea! We’ll make Pork Mandu with Dipping Sauce, Chive Pancakes, Beef Bulgogi, Steamed Rice, Korean Corn Cheese and assorted Ban Chan.

Cozy up, sip some wine and make a delicious French meal: Seared Sea Scallops with White Wine Shallot Cream Sauce, Filet Mignon au Poivre, Cauliflower Gratin with Bacon, Garlic-Sautéed Spinach, and Chocolate Mousse

A party-worthy dish, paella is one of the ultimate one dish wonders. This is our favorite style: layers of seafood, chicken and chorizo cooked with Spanish rice, saffron and aromatics.

Having fresh spices, and understanding how to use them, will transform the way you cook. We’ll meet at one of our favorite Indian markets to peruse the spices and ingredients to make an Indian menu.  Back at the restaurant, we’ll make Cauliflower Pakora, Chicken Curry, Basmati Pilaf, Lentil Dal, Mango Chutney and Raita. NOTE: This…

Southeast Asian spices and ingredients can be daunting – lemongrass, Kaffir lime leaves, galangal, palm sugar, fish sauce and curry paste – but no more! We’ll meet in Chinatown and shop at our favorite stores to get all the ingredients to cook Tom Kha Goong, Chicken Green Curry, Coconut Rice, Pad Thai, and Green Papaya…

You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.

Lots of delicious small plates! What better way to eat? Plus, many recipes can be modified to be quick weeknight dinners. We’ll make Garlicky Red Pepper Spread, Garlic Shrimp, Albondigas with Saffron Almond Sauce, Chorizo con Pimientos, Papas Bravas, Spiced Garbanzos, Croquetas de Pollo, & Sherried Mushrooms. It’s an evening in Spain!

When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well they do. We’ll make egg pasta in a variety of shapes with seasonal sauces. Menu changes seasonally. *Please note that we cannot accommodate gluten-free dietary…

It’s an evening in the land of sunflowers and lavender. We’ll make Olive Tapenade Toasts, Fish Cooked in a Salt Crust, French Lentils, Lemony Asparagus, and Crêpes Suzette. Oh, and plenty of rosé to wash it all down.

A party-worthy dish, paella is one of the ultimate one dish wonders. This is our favorite style: layers of seafood, chicken and chorizo cooked with Spanish rice, saffron and aromatics.

Get whisked away to Italy for the night. We’ll make Spring Green Salad with Parmigiano, Rack of Lamb, Risotto Alla Milanese, Roasted Asparagus, and Panna Cotta.

The most important skill in the kitchen before heading to the stove—it’ll change your life! Learn to slice and dice like a pro. We discuss which knives you really need; how to hold a knife for efficiency, speed and safety; what it means to sharpen versus hone; how to use your honing steel; and a…

When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well they do. We’ll make egg pasta in a variety of shapes with seasonal sauces. Menu changes seasonally. *Please note that we cannot accommodate gluten-free dietary…

Join us for an evening in the Mediterranean! We’ll make Horiatiki (Greek Salad), Grilled Bronzini, Grilled Lamb Chops, Tzatziki with Grilled Pita, Briam, and, for dessert, Baklava.

Get whisked away to Italy for the night! We’ll make Arugula, Peach & Gorgonzola Salad, Grilled Tuscan Steak, Mushroom Risotto, Sautéed Greens, and Chocolate Cake for dessert.

You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.

Southeast Asian spices and ingredients can be daunting – lemongrass, lime leaves, galangal, palm sugar, fish sauce and curry paste – but no more!  Our menu includes Tom Kha Goong, Chicken Satay, Chicken Green Curry, Coconut Rice, and Pad Thai.

You’re invited to our Mexican taco fest! We’ll make Homemade Tortillas, Guacamole, Salsa Verde de Tomatillos, Salsa Pasilla, and prepare various fillings and fixin’s including Nopales (cactus), Camarones (shrimp), Pollo (chicken), and Carnitas (pork). And, of course, margaritas to accompany. ¡Olé!

Every culture has a version of dumplings, and they are all SO delicious! We’ll make some of our favorites from Asia: Japanese Gyoza, Szechuan Lamb Dumplings, and Shanghai Soup Dumplings. *Please note that we cannot accommodate gluten-free dietary restrictions for this class*

Chef Abby will shop at the market and bring back the best from Union Square.  A recent menu included Leek Soup with Herbed Creme Fraiche,  Grilled Bronzini with Garlic Scape Pesto, Lemony Asparagus, New Potatoes, and Rhubarb Tart.  Menu is subject to availability and the whim of the chef.      

Celebrate your Mom today by learning to cook a delicious brunch menu with her! Our menu will be Scrambled Eggs with Smoked Salmon, Creme Fraiche and Caviar, Poached Eggs with Hollandaise, Red Flannel Hash, and Crepes with Chocolate & Ice Cream.

You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.

The most important skill in the kitchen before heading to the stove—it’ll change your life! Learn to slice and dice like a pro. We discuss which knives you really need; how to hold a knife for efficiency, speed and safety; what it means to sharpen versus hone; how to use your honing steel; and a…

Having food prepared and ready to go means more time to play all summer long. In this class, we’ll focus on making sauces that hold well either in the fridge or freezer.  Roasted Red Pepper and Hazelnut Romesco, Green Goddess Pesto, Thai Satay Sauce, Chimichurri and Market Fruit Chutney. We’ll serve the sauces on chicken,…

Cozy up, sip some wine and make a delicious fish-based meal: Montauk Fluke Crudo, Local John Dory with Truffled Potatoes, Minted Sweet Peas, and Lemon Souffle Cake for dessert.

Join us for an afternoon in the Mediterranean! We’ll make Horiatiki (Greek Salad), Grilled Bronzini, Grilled Lamb Chops, Tzatziki with Grilled Pita, Briam, and, for dessert, Baklava.

When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well they do. We’ll make egg pasta in a variety of shapes with seasonal sauces. Menu changes seasonally. *Please note that we cannot accommodate gluten-free dietary…

Simplicity is key when you have fresh ingredients, but the fine points of good cooking techniques make all the difference. It’s hard to go wrong with these flavors. We’ll make Garlic Shrimp with Mixed Greens, Grilled Arctic Char with Dill Butter Sauce, Zucchini “Pappardelle”, Israeli Couscous Salad, and Lemon Berry Trifle.

Southeast Asian spices and ingredients can be daunting – lemongrass, lime leaves, galangal, palm sugar, fish sauce and curry paste – but no more!  Our menu includes Tom Kha Goong, Chicken Satay, Chicken Green Curry, Coconut Rice, and Pad Thai.

When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well they do. We’ll make egg pasta in a variety of shapes with seasonal sauces. Menu changes seasonally. *Please note that we cannot accommodate gluten-free dietary…

Join us for an evening in the Mediterranean! We’ll make Horiatiki (Greek Salad), Grilled Bronzini, Grilled Lamb Chops, Tzatziki with Grilled Pita, Briam, and, for dessert, Baklava.

Too shy to buy at those amazing markets in Chinatown?  No more!  We meet in Chinatown to buy fish and groceries, then take our purchases back to the kitchen, where you learn to fillet, then sauté, poach, bake, and grill in this comprehensive class. NOTE: This class meets at Aqua Best – 276 Grand Street,…

For some, it’s being taken out to eat but for others, it’s being taken out to eat and cook! For the dads who enjoy the kitchen, we’ll make: Garlic Shrimp, Grilled Spice-Rubbed Rib Eye Steak, Roasted Asparagus, Garlic Mashed Potatoes and Strawberry Shortcake.

The most important skill in the kitchen before heading to the stove—it’ll change your life! Learn to slice and dice like a pro. We discuss which knives you really need; how to hold a knife for efficiency, speed and safety; what it means to sharpen versus hone; how to use your honing steel; and a…

The depth and complexity of texture and flavor are what make ramen so alluring. Learn how to make the rich, porcine broth from scratch plus chashu pork, jammy eggs, and the knife skills to finely slice vegetables and garnishes. This is not the ramen of your college dorm room! Bring on the umami!

Get whisked away to Italy for the night! We’ll make Arugula, Peach & Gorgonzola Salad, Grilled Tuscan Steak, Mushroom Risotto, Sautéed Greens, and Chocolate Cake for dessert.

Come learn all the basics of pie making: a fabulous buttery, flaky, foolproof pie dough, and understanding fillings and how to riff to accommodate whatever fruit you have on hand! Everyone will make their own seasonal pie to take home! Don’t worry, we’ll have cooked pie to sample!

Every culture has a version of dumplings, and they are all SO delicious! We’ll make some of our favorites from Asia: Japanese Gyoza, Szechuan Lamb Dumplings, and Shanghai Soup Dumplings. *Please note that we cannot accommodate gluten-free dietary restrictions for this class*

You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.

Cozy up, sip some wine, and make a delicious meal: Crispy Duck Breast with Pan Sauce, Cauliflower Gratin, Garlic-Sautéed Spinach, and Crêpes Suzette for dessert.

You’re invited to our Mexican taco fest! We’ll make Homemade Tortillas, Guacamole, Salsa Verde de Tomatillos, Salsa Pasilla, and prepare various fillings and fixin’s including Nopales (cactus), Camarones (shrimp), Pollo (chicken), and Carnitas (pork). And, of course, margaritas to accompany. ¡Olé!

Arguably one of the most popular dishes on the planet, we’ll make fresh noodles, and all the other components to make a mouth-watering meat lasagna. We’ll also make Caesar salad (dressing from scratch of course!) and warm chocolate cake. *Please note that we cannot accommodate gluten-free dietary restrictions for this class*

Join us for an evening in the Mediterranean! We’ll make Horiatiki (Greek Salad), Grilled Bronzini, Grilled Lamb Chops, Tzatziki with Grilled Pita, Briam, and, for dessert, Baklava.

When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well they do. We’ll make egg pasta in a variety of shapes with seasonal sauces. Menu changes seasonally. *Please note that we cannot accommodate gluten-free dietary…

When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well they do. We’ll make egg pasta in a variety of shapes with seasonal sauces. Menu changes seasonally. *Please note that we cannot accommodate gluten-free dietary…

Every culture has a version of dumplings, and they are all SO delicious! We’ll make some of our favorites from Asia: Japanese Gyoza, Szechuan Lamb Dumplings, and Shanghai Soup Dumplings.

Are you ready for some serious indulgence? We’ll make a classic Wedge Salad, Hanger Steak au Poivre, Smokey Mac ‘n’ Cheese, and Molten Chocolate Cake with Ice Cream.

Can you smell the crisp clean air, the pine, and the saline of the frigid coastal waters? Maybe not. We’ll pretend we’re up in Maine and make Lobster Rolls, Potato Salad, Coleslaw, Corn on the Cob, and Blueberry Pie.

Having food prepared and ready to go means more time to play all summer long. In this class, we’ll focus on making sauces that hold well either in the fridge or freezer.  Roasted Red Pepper and Hazelnut Romesco, Green Goddess Pesto, Thai Satay Sauce, Chimichurri and Market Fruit Chutney. We’ll serve the sauces on chicken,…

Hands-down the easiest way to increase flavor in whatever you’re cooking is working with fresh herbs and spices.  If you find the idea daunting, then this class is for you.  Not sure you can differentiate between parsley and cilantro? Not sure why you should use a whole spice versus a ground one? We’ll smell and…

A party-worthy dish, paella is one of the ultimate one dish wonders. This is our favorite style: layers of seafood, chicken and chorizo cooked with Spanish rice, saffron and aromatics.

We find what looks great at the farmer’s market and cook’em up Italian style! Spring Green Salad with Herbs and Parmigiano, Rack of Lamb with Green Garlic Pesto, Roasted Asparagus, Purple Potatoes, for dessert, Panna Cotta with Rhubarb Compote.  

Too shy to buy at those amazing markets in Chinatown?  No more!  We meet in Chinatown to buy fish and groceries, then take our purchases back to the kitchen, where you learn to fillet, then sauté, poach, bake, and grill in this comprehensive class. NOTE: This class meets at Aqua Best – 276 Grand Street,…

We’ll focus on the technique of making one of the most versatile pastry doughs in classic French cuisine: pâte à choux. We’ll make Gougères (different flavors), Profiteroles (aka Cream Puffs) and Eclairs, and of course their classic fillings!

We wind our way through NYC’s most famous Greenmarket, identifying the various local vegetables and fruits, learn how to pick them, then return to Abigail’s Kitchen and learn how to cook it all! The seasonal menu—to be determined on the day—is largely vegetarian; we serve fish along with our vegetable picks.      

Get ready for the summer BBQ and grilling season ahead! We’ll make Chipotle Grilled Shrimp, Easy BBQ Pork Chops, Grilled Sea Bass with Ramp Pesto, served with Coleslaw, New Potato Salad and Strawberry Shortcake.

When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well they do. We’ll make egg pasta in a variety of shapes with seasonal sauces. Menu changes seasonally. *Please note that we cannot accommodate gluten-free dietary…

Can you smell the crisp clean air, the pine, and the saline of the frigid coastal waters? Maybe not. We’ll pretend we’re up in Maine and make Lobster Rolls, Potato Salad, Coleslaw, Corn on the Cob, and Blueberry Pie.

Get whisked away to Italy for the night. We’ll make Seared Scallops over Capellini, Grilled Lambchops with Broccoli Rabe, Arugula with Heirloom Tomatoes, and Panna Cotta with Berries.

You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.

When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well they do. We’ll make egg pasta in a variety of shapes with seasonal sauces. Menu changes seasonally. *Please note that we cannot accommodate gluten-free dietary…

From years of teaching in a working restaurant kitchen, we’ve learned that it’s the tricks of the trade that people love most when they take classes with us. We’ll prepare a menu that highlights these tips as well as what equipment you really need in your kitchen to cook better. Menu will be 3 courses…

You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.

Southeast Asian spices and ingredients can be daunting – lemongrass, lime leaves, galangal, palm sugar, fish sauce and curry paste – but no more!  Our menu includes Tom Kha Goong, Chicken Satay, Chicken Green Curry, Coconut Rice, and Pad Thai.

Cozy up, sip some wine and make a delicious French meal: Seared Sea Scallops with White Wine Shallot Cream Sauce, Filet Mignon au Poivre, Cauliflower Gratin with Bacon, Garlic-Sautéed Spinach, and Chocolate Mousse

When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well they do. We’ll make egg pasta in a variety of shapes with seasonal sauces. Menu changes seasonally. *Please note that we cannot accommodate gluten-free dietary…

Southeast Asian spices and ingredients can be daunting – lemongrass, lime leaves, galangal, palm sugar, fish sauce and curry paste – but no more!  Our menu includes Tom Kha Goong, Chicken Satay, Chicken Green Curry, Coconut Rice, and Pad Thai.

Southeast Asian spices and ingredients can be daunting – lemongrass, lime leaves, galangal, palm sugar, fish sauce and curry paste – but no more!  Our menu includes Tom Kha Goong, Chicken Satay, Chicken Green Curry, Coconut Rice, and Pad Thai.

Too shy to buy at those amazing markets in Chinatown?  No more!  We meet in Chinatown to buy fish and groceries, then take our purchases back to the kitchen, where you learn to fillet, then sauté, poach, bake, and grill in this comprehensive class. NOTE: This class meets at Aqua Best – 276 Grand Street,…

When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well they do. We’ll make egg pasta in a variety of shapes with seasonal sauces. Menu changes seasonally. *Please note that we cannot accommodate gluten-free dietary…

Lots of delicious small plates! What better way to eat? Plus, many recipes can be modified to be quick weeknight dinners. We’ll make Garlicky Red Pepper Spread, Garlic Shrimp, Albondigas with Saffron Almond Sauce, Chorizo con Pimientos, Papas Bravas, Spiced Garbanzos, Croquetas de Pollo, & Sherried Mushrooms. It’s an evening in Spain!

Slow cooked chicken with smokey bacon, mushrooms and lots of red wine—what could be better! We’ll focus on the techniques of stewing and braising and also make garlicky mashed potatoes, roasted carrots, green salad and, for dessert, crêpes Suzette.

Are you ready for some serious indulgence? We’ll make a classic Wedge Salad, Hanger Steak au Poivre, Smokey Mac ‘n’ Cheese, and Molten Chocolate Cake with Ice Cream.

Working with fresh and dried chilies can be daunting.  Let us guide you! Learn to make one of Mexico’s regional favorites served with rice and beans. We’ll have tortilla chips, salsa and guacamole to tide you over as the chicken cooks. We’ll drink margaritas to whet our whistles! Ole!

The depth and complexity of texture and flavor are what make ramen so alluring. Learn how to make the rich, porcine broth from scratch plus chashu pork, jammy eggs, and the knife skills to finely slice vegetables and garnishes. This is not the ramen of your college dorm room! Bring on the umami!

Come learn all the basics of pie making: a fabulous buttery, flaky, foolproof pie dough, and understanding fillings and how to riff to accommodate whatever fruit you have on hand! Everyone will make their own pie to take home! Don’t worry, we’ll have cooked pie to sample!

Southeast Asian spices and ingredients can be daunting – lemongrass, Kaffir lime leaves, galangal, palm sugar, fish sauce and curry paste – but no more!  We’ll meet in Chinatown and shop at our favorite stores to get all the ingredients to cook Chicken Satay, Chicken Green Curry, Coconut Rice, Pad Thai, Tomato Cucumber Salad, and…

Join us for an afternoon in the Mediterranean! We’ll make Horiatiki (Greek Salad with Feta, Olives, Tomatoes, Peppers and Onions); Grilled Bronzini; Grilled Lamb Chops; Cucumber Dill Tzatziki with Grilled Pita; Briam (Greek ratatouille); and, for dessert, Baklava.

Cozy up, sip some wine, and make a delicious meal: Crispy Duck Breast with Pan Sauce, Cauliflower Gratin, Garlic-Sautéed Spinach, and Crêpes Suzette for dessert.

From years of teaching in a working restaurant kitchen, we’ve learned that it’s the tricks of the trade that people love most when they take classes with us. We’ll prepare a menu that highlights these tips as well as what equipment you really need in your kitchen to cook better. Menu will be 3 courses…

The most important skill in the kitchen before heading to the stove—it’ll change your life! Learn to slice and dice like a pro. We discuss which knives you really need; how to hold a knife for efficiency, speed and safety; what it means to sharpen versus hone; how to use your honing steel; and a…

Cozy up, sip some wine and make a delicious French meal: Seared Sea Scallops with White Wine Shallot Cream Sauce, Filet Mignon au Poivre, Cauliflower Gratin with Bacon, Garlic-Sautéed Spinach, and Chocolate Mousse

Learn how to decipher and use Indian spices while making Cauliflower Pakora, Chicken Curry, Basmati Pilaf, Lentil Dal, Mango Chutney and Cucumber Raita.

Southeast Asian spices and ingredients can be daunting – lemongrass, lime leaves, galangal, palm sugar, fish sauce and curry paste – but no more!  Our menu includes Tom Kha Goong, Chicken Satay, Chicken Green Curry, Coconut Rice, and Pad Thai.

We’ll make Bucatini all’Amatriciana, Rosemary & Garlic Lamb Chops with Swiss Chard, and Chocolate Budino.

Entertaining at home is one of life’s great pleasures, but it can be stressful. Learn tricks to make the evening flow seamlessly and keep you sane and able to actually enjoy having guests over. We’ll make Duck Liver Paté, Seared Sea Scallops, Stuffed Pork Loin, Roasted Potato and Fennel, Glazed Carrots and Molten Chocolate Cake.

Get whisked away to Italy for the night! We’ll make Arugula, Peach & Gorgonzola Salad, Grilled Tuscan Steak, Mushroom Risotto, Sautéed Greens, and Chocolate Cake for dessert.

Seriously serious but not hard, given some good knowledge. Learn how to work with chocolate, taste different brands, and bake some of our favorite chocolate confections: Molten Chocolate Cake, Chocolate Soufflé, Double Chocolate Chunk Cookies, Chocolate Brandy Creme Brûlée, and Truffles.