Cooking Classes in NYC

Rustico Cooking Class Calendar

Join one of our hands-on cooking classes in the heart of NYC. Just click on any class on our calendar for the full menu and to sign up!

December

January

February

Location & general info client testimonials FAQ print friendly calendar

Gift Certificates

Celebrating a birthday , holiday, wedding, anniversary, graduation, or promotion? Whatever the occasion, give a gift certificate for a Rustico Cooking hands-on class in New York City. Your gift will be remembered long after the class is over! We’ll email you a printable copy within hours of your purchase. Complete the gift by adding a Rustico Cooking apron or The Best Pasta Sauces cookbook!

Gift certificates value - $110 or $120?

Some of our cooking classes cost $110 and others cost $120, so we offer certificates at these two values. You can purchase either; if there is a difference between the value of the certificate purchased and the class selected, the recipient can simply pay an upgrade upon reserving the class, or use the remaining balance towards aprons, cookbooks or another class...

$110 Gift Certificate & Options

Options for the $110 Gift Certificate
From (eg John, Mom & Dad)
To

$120 Gift Certificate & Options

Options for the $120 Gift Certificate
From (eg John, Mom & Dad)
To


Using Your Gift Certificate

Ready to use your gift certificate? It's easy! Redeem it online by clicking Redeem your gift certificate at the bottom of each class description. A new window will open, allowing you to select the class and enter your information. We process the requests manually, usually within less than 24 hours of your request, and we'll send you a confirmation by email. We’re looking forward to cooking with you!

Upgrading your Gift Certificate

Want to attend a class valued at $120, but you have a certificate valued at $110? Have a gift certificate valued at $120 but want two people to attend a class of $110? It's easy; just upgrade your gift certificate to make up the difference and you'll be all set!

Aprons

Add an apron to your gift certificate or cooking class purchase ... You or the lucky recipient will receive one of our Rustico Cooking aprons upon signing in at the class! Note that we do not ship the aprons.

The Best Pasta Sauces Cookbook

Micol's third cookbook "The Best Pasta Sauces: Favorite Regional Italian Recipes" is now out! Published in October 2014 by Ballantine Books (a division of Random House), the 256-page book is filled with gorgeous color photography, 80 recipes for regional Italian pasta sauces, fool-proof techniques, and entertaining anecdotes... It is sure to become a favorite on your cookbook shelf. You can order copies from Amazon, Barnes & Noble or Indiebound, or you can purchase from us and get extra goodies! We are now offering shipping on the book and quantity discounts if you purchase 4 or more... Read on!

Purchase The Best Pasta Sauces direct from Rustico Cooking

Purchase the book direct from us and you will receive:

Limited-Time Offer: The holidays are coming! If you want to purchase 4 or more copies from us we will pay the shipping fees - save $8 per book - just pay $25 per book - and we will ship them all to your address. It's like getting 4 books for the price of 3! Perfect occasion to simplify gift giving this holiday season!!! And you save even more by placing an order of 4 or more books that you can pick up at Rustico Cooking...

small orders (1-3 books)

Shipping Options

4 books or more shipped

Buy 4 or more - Free Shipping Offer

4 books or more pick up

Buy 4 or more - Pick up at Rustico & Save

You can also save on the book when bundling it with a gift certificate plus an apron, or a cooking class plus an apron. When purchasing a gift certificate or a cooking class, look at the options in the dropdown menu.

Taste of Piedmont -

  • Wild Mushroom & Truffle Risotto
  • Slow-Cooked Beef Short Ribs with Bacon & Red Wine
  • Roasted Sweet Peppers with Basil
  • Rosemary & Olive Polenta "Fries"
  • Hazelnut & Chocolate Meringue Kisses

My family has had a home in Piedmont, overlooking the Lago Maggiore, since I was two years old. So I grew up eating the rich, wonderful foods of this mountainous region: fresh handmade pastas, creamy risottos, hearty soups, slow-cooked meats, delicate sweetwater fish specialties, elaborate vegetable creations, and the most delectable chocolate- and nut-based desserts. Piedmont-which literally means "at the foot of the mountains"-is a glorious region with a veritable bounty of delicious food and a world-famous winemaking tradition. In this new class, we'll learn to prepare five Piedmontese dishes. We'll begin our feast with a woodsy risotto laced with wild mushrooms and truffle oil, an elegant first course for entertaining at home. Our main course: braised beef short ribs bathed in a heady red wine and herb sauce; the ribs are so tender after hours of cooking that they fall right off the bone. (I'll share my foolproof method for braising beef short ribs to succulent tenderness, a technique I devised after years of braising short ribs and pinpointing exactly what makes them come out perfect every time.) Peperonata, a medley of sweet peppers braised with tomatoes, basil, and onions, makes a colorful accompaniment to our beef, and crispy polenta "fries" (they're baked, not fried, but you would never guess!) are an addictive side dish. And for dessert, we'll bake delectable, crispy meringues laced with hazelnuts and chocolate, two of Piedmont's signature ingredients.

Options for this class

$110 pp | Taste of Piedmont | Friday December 5, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Making risotto
  • Braising short ribs
  • Roasting vegetables
  • Making polenta "fries" without frying
  • Making light and crispy meringue cookies
  • Making chocolate ganache

Fresh Pasta Workshop: Ligurian Favorites -

  • Hand-Stamped Pasta with Pine Nut-Herb Pesto
  • Tagliatelle in Tomato-Kissed Ragu
  • Cheese-Filled Tortellini in Artichoke & White Wine Sauce
  • Baby Greens in Balsamic Vinaigrette
  • Two-Nut & Chocolate Biscotti, Served with Espresso

If you love fresh pasta, don't miss this hands-on cooking class. This is your chance to learn to make three different (and very delicious) pastas from the sunny region of Liguria, nestled between Tuscany to the south and Lombardy to the north: a Renaissance pasta cut and stamped in silver dollar-sized pieces, delicious with an herbed pine nut pesto; silky tagliatelle tossed with a light ragu and showered with freshly grated Parmigiano; and delicate, hand-shaped tortellini served in a heady, herb-kissed artichoke sauce. You'll not only learn to make, roll out, and shape the dough for these three very different pastas, you'll participate in preparing the sauce for each so you can recreate these three delectable first courses at home for family and friends. After the cooking is done, we'll sit for a pasta-lover's feast, accompanied by fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in homemade biscotti and some freshly brewed espresso. Don't wait too long to sign up for this class; like all our pasta classes, it's sure to sell out!

Options for this class

$110 pp | Fresh Pasta Workshop: Ligurian Favorites | Saturday December 6, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Making pesto
  • Making ragu
  • Making a vegetable sauce
  • Kneading pasta dough
  • Rolling out fresh pasta
  • Shaping corzetti
  • Cutting tagliatelle
  • Shaping tortellini

Mushroom Lovers' Night -

  • Ricotta Gnocchi with Shiitake Mushrooms & Truffle Oil
  • Chicken Scaloppine with Porcini & Marsala
  • Roasted Fingerling Potatoes & Oyster Mushrooms with Garlic Gremolata
  • Creamy Mushroom & Sage Flan
  • Crispy Fruit- and Chocolate-Stuffed Phyllo Triangles with Vanilla Bean Ice Cream

What could be better on the eve of the holidays than a feast of mushrooms Italian-style? With their heady woodsy scent and their satisfyingly toothsome texture, mushrooms are one of my favorite go-to ingredients when I want to create an elegant dinner. And there are so many varieties of mushrooms to play with! Creamy oysters, intense shiitakes, pungent porcini, bold chanterelles, delicate cremini, playful morels... The list goes on and on. Join us for our fourth annual Mushroom Lovers' Night, a true ode to funghi in all their versatile glory. We'll start our mushroom extravaganza with handmade gnocchi showered with a heady wild mushroom sauce and white truffle oil. Next up: thin slices of chicken, sautéed in butter and topped with a Marsala and porcini sauce. Our two mushroomy sides showcase the distinct personalities of roasted versus steamed mushrooms: a succulent combination of roasted potatoes and mushrooms, and a sophisticated mushroom flan (tortino in Italian) bound together with eggs and Parmigiano. For a sweet finale, we'll bake up crispy apple, walnut, and chocolate pastry triangles, a lovely ending to our mushroom extravaganza.

Options for this class

$110 pp | Mushroom Lovers' Night | Friday December 12, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Making ricotta gnocchi
  • Searing chicken
  • Making a pan sauce for chicken
  • Roasting vegetables
  • Making savory flan
  • Working with phyllo dough

A Milanese Holiday Feast -

  • Caramelized Onion-, Bacon- & Mascarpone-Topped Focaccia over Baby Greens
  • Filet Mignon with Rosemary Rub & Red Wine Glaze
  • Slow-Cooked Spinach with Nutmeg & Parmigiano
  • Chive-Scented Ricotta Gnocchi in Aromatic Sage Butter
  • Fresh Berry Tiramisu

I was born in Milan, and this class pays homage to the hearty cuisine of my native city just in time for the holidays. This menu incorporates many luxurious ingredients that are sure to make your dinner guests feel pampered: creamy Mascarpone cheese; aged Grana Padano, Lombardy's cousin of Parmigiano; and rosy filet mignon. Our Milanese feast begins with homemade focaccia baked under a cloak of Mascarpone cheese, caramelized onions, and bacon with just a whisper of nutmeg; this is one of my husband's favorite ways to enjoy focaccia (keep in mind I bake dozens of varieties of focaccia, so that's actually saying a lot). We'll serve our focaccia with a refreshing salad of baby greens tossed with balsamic vinegar and fruity olive oil. Next up: an elegant filet mignon, rubbed with herbs and roasted until melt-in-the-mouth tender. We'll accompany our filet with slow-cooked spinach and handmade herb-laced gnocchi. To top it all off, a colorful fruit tiramisu: flavored with Limoncello, layered with fresh berries, this beauty will win a place on your yearly holiday table.

Options for this class

$110 pp | A Milanese Holiday Feast | Saturday December 13, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Making focaccia dough
  • Caramelizing onions
  • Roasting filet mignon
  • Making a red wine reduction for beef
  • Making ricotta gnocchi
  • Making tiramisu

The 10 Best Pasta Sauces: Cookbook Edition -

  • Cavatelli with Oven-Roasted Tomatoes & Bread Crumbs (Apulia)
  • Campanelle with Quick-Cooked Chicken & Marsala (Piedmont)
  • Mezzi Rigatoni with Fresh Ricotta & Diced Prosciutto (Abruzzo)
  • Spaghetti with Tomato & Diced Red Snapper (Liguria)
  • Pappardelle with Fragrant Garlic & Parsley Sauce (Tuscany)
  • Linguine with Crab, Saffron, & Brandy (The Veneto)
  • Penne Rigate with Creamy Tomato Sauce, Speck, Nutmeg, & Basil (Trentino-Alto Adige)
  • Tagliatelle with Prosciutto di Parma & Parmigiano (Emilia-Romagna)
  • Orecchiette with Sicilian Almond-Tomato Pesto (Sicily)
  • Fusilli with Porcini Mushrooms, Cream, Garlic, & Chili (Sardinia)

Join us for a class featuring ten amazing new recipes from Micol's just-published cookbook, The Best Pasta Sauces: Favorite Regional Italian Recipes. As I was researching and writing my third cookbook, the process allowed me to discover some incredibly delicious specialties from every region of Italy, many of which were true revelations. In this fast-paced, fun class, I'll unveil the secrets of cooking pasta correctly, talk about how best to pair various pasta shapes with their ideal sauce, and lead you through a cooking extravaganza featuring ten delectable sauces from Piedmont to Sardinia, and everywhere in between. Even if you already attended our two other Ten Best Pasta Sauces classes, you'll learn plenty in this brand new class, and enjoy a fabulous dinner with wine while you're at it! Bonus: I'll sign copies of my cookbook at a special price of $25 per copy.

Options for this class

$120 pp | The Ten Best Pasta Sauces | Friday December 19, 6PM to 8:30PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Boiling pasta properly
  • Knowing when pasta is al dente
  • Saucing pasta correctly
  • Pairing pasta and sauce
  • Making fresh cavatelli pasta

Italian Baking Workshop: Sweets for The Holidays -

Hands-On Workshop:

  • Crumbly, Buttery Cornmeal Cookies
  • Dark Chocolate Biscotti with Hazelnuts & Orange Zest
  • Fig & Walnut Biscotti
  • Pecan-Jam Heart Cookies
  • White Wine-Scented Anise Taralli
  • Bocconotti Stuffed with Marsala-Soaked Figs & Nuts

Lunch menu:

  • Orecchiette with Roasted Vegetables
  • Mixed Greens in Balsamic Vinaigrette
  • Cookies, Cookies, & More Cookies
  • Espresso

I have such a good time baking, and I love sharing my creations with friends and family. This once-a-year Italian baking workshop is my way of inviting into my kitchen for a fun-filled afternoon of holiday baking, during which you'll not only learn to bake six very different, and very delectable, sweets... you'll get to taste them all, and bring some home for your loved ones to enjoy. We'll bake buttery morsels from Sicily, stuffed with dried figs and nuts plumped in Marsala wine; anise-kissed white wine taralli, shaped like tiny pretzels, so good dunked in sweet wine; addictively crisp hazelnut biscotti from Piedmont; jam-filled pecan cookies that melt in the mouth; Calabria's famous fig biscotti, laced with cinnamon and orange zest; and delicate cornmeal cookies from the Veneto. After the baking is done, we'll enjoy a simple but fortifying lunch featuring pasta and a refreshing green salad. And best of all, you can bring home a happy little package of cookies to enjoy later...

Options for this class

$110 pp | Italian Baking Workshop: Sweets for The Holidays | Saturday December 20, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Handling pasta frolla (Italian shortcrust pastry)
  • Making meringue
  • Making nut biscotti
  • Handling delicate butter doughs
  • Making olive oil cookies
  • Stuffing individual cookies

Italian Home Cooking -

  • Tuscan Caramelized Onion, Goat Cheese, & Sundried Tomato Tartlets over Baby Greens
  • Roasted Chicken with Mushrooms, Fontina, & White Wine
  • String Beans with Radicchio & Balsamic Vinegar
  • Butternut Squash Gnocchi with Sage-Infused Butter
  • Chocolate Chunk Bread Pudding with Warm Caramel Sauce & Vanilla Whipped Cream

In Italy, home cooks create an amazing array of dishes drawing on regional ingredients and closely guarded family recipes. In this new class, we'll prepare five fabulous dishes that draw on the best of Italian home cooking from four distinct regions of Italy, and best of all, they are just perfect for holiday entertaining Italian-style. From Tuscany, crispy little tartlets stuffed with caramelized onions and sundried tomatoes, a heavenly combination made even more delectable by the addition of fresh goat cheese; we'll make the dough for these tartlets from scratch using only good unsalted butter, flour, and eggs, and it's such an easy recipe that you will want to use the dough for all manner of savory pies and tarts. From Piedmont, slow-cooked chicken with wild mushrooms, cheese, and a heraty dose of white wine. From Emilia-Romagna, string beans roasted with slivered radicchio and a splash of balsamic vinegar, a colorful side dish that warms any winter table. From Lombardy, delicate gnocchi featuring roasted butternut squash; getting the dough just right for these gnocchi is not easy, and I'll show you just how to handle it so you don't overwork it or make the gnocchi heavy instead of ethereally light. And from a friend's kitchen in Milan, addictive chocolate-studded bread pudding topped with a warm, rum-spiked caramel sauce. Add a tuft of vanilla-scented whipped cream, and there's nothing homier or more comforting in the chilly months!

Options for this class

$110 pp | Italian Home Cooking | Monday January 5, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Making savory butter pastry dough
  • Roasting chicken
  • Boiling vegetables
  • Handling delicate gnocchi dough
  • Whipping fresh cream

The 10 Best Pasta Sauces: Cookbook Edition -

  • Cavatelli with Oven-Roasted Tomatoes & Bread Crumbs (Apulia)
  • Campanelle with Quick-Cooked Chicken & Marsala (Piedmont)
  • Mezzi Rigatoni with Fresh Ricotta & Diced Prosciutto (Abruzzo)
  • Spaghetti with Tomato & Diced Red Snapper (Liguria)
  • Pappardelle with Fragrant Garlic & Parsley Sauce (Tuscany)
  • Linguine with Crab, Saffron, & Brandy (The Veneto)
  • Penne Rigate with Creamy Tomato Sauce, Speck, Nutmeg, & Basil (Trentino-Alto Adige)
  • Tagliatelle with Prosciutto di Parma & Parmigiano (Emilia-Romagna)
  • Orecchiette with Sicilian Almond-Tomato Pesto (Sicily)
  • Fusilli with Porcini Mushrooms, Cream, Garlic, & Chili (Sardinia)

Join us for a class featuring ten amazing new recipes from Micol's just-published cookbook, The Best Pasta Sauces: Favorite Regional Italian Recipes. As I was researching and writing my third cookbook, the process allowed me to discover some incredibly delicious specialties from every region of Italy, many of which were true revelations. In this fast-paced, fun class, I'll unveil the secrets of cooking pasta correctly, talk about how best to pair various pasta shapes with their ideal sauce, and lead you through a cooking extravaganza featuring ten delectable sauces from Piedmont to Sardinia, and everywhere in between. Even if you already attended our two other Ten Best Pasta Sauces classes, you'll learn plenty in this brand new class, and enjoy a fabulous dinner with wine while you're at it! Bonus: I'll sign copies of my cookbook at a special price of $25 per copy.

Options for this class

$120 pp | The Ten Best Pasta Sauces | Friday January 9, 6PM to 8:30PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Boiling pasta properly
  • Knowing when pasta is al dente
  • Saucing pasta correctly
  • Pairing pasta and sauce
  • Making fresh cavatelli pasta

Fresh Pasta for Beginners -

  • Basic Egg Pasta Dough
  • Fresh Tagliatelle
  • Three-Cheese Ravioli
  • Basil-Scented Tomato Sauce
  • Mom's Classic Two-Meat Ragu
  • Mixed Greens in Balsamic Vinaigrette
  • Crunchy Almond Biscotti

This class was designed for anyone who who wants to perfect the art of making fresh pasta from scratch. You'll begin by kneading your very own egg pasta (the ratio is simple and foolproof), working alongside your class companions as you master the timeless techniques of incorporating egg into flour and working the dough into a supple and silky mass with your hands. After the dough rests, we'll roll it out into thin lasagna sheets and finish it two ways: cutting it with the aid of a pasta machine, into picture-perfect tagliatelle; ; and stuffing it with a luscious three-cheese filling, yielding delicate ravioli worthy of elegant entertaining. We'll also learn to prepare two classic sauces of the Italian kitchen: a light, herb-laced tomato sauce, and a delicate ragu slow-cooked with plenty of herbs and wine. We'll also learn to make crunchy, addictive almond biscotti. And after the cooking is done, we'll savor our fresh pasta paired with our homemade sauces, followed by a light green salad and our just-baked biscotti. The techniques you'll learn in this class will serve you whenever you make any type of pasta: long or short, flat or filled, from lasagne and ravioli to pappardelle and tagliatelle. Don't wait too long to sign up for this class; it's sure to sell out quickly!

Options for this class

$110 | Fresh Pasta for Beginners | Saturday January 10, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

  • Making fresh egg pasta
  • Knowing which types of flour to use for different doughs
  • Using a pasta machine
  • Cutting tagliatelle
  • Stuffing and shaping ravioli
  • Making basic tomato sauce
  • Making ragu
  • Making biscotti

Entertaining all'Italiana -

  • Roasted Beet & Goat Cheese Gnocchi in Sage Butter
  • Filet Mignon with Chili-Fennel Rub in Chianti Glaze
  • Cauliflower Gratin with Smoked Mozzarella & Bacon
  • String Beans with Radicchio & Balsamic Vinegar
  • Flourless Hazelnut Chocolate Torte with Vanilla-Scented Whipped Cream

Here's a brand new menu featuring a stellar line-up of dishes from Tuscany and Piedmont. We'll start off by making Tuscany's colorful beet gnocchi; a little potato makes the dough easier to handle, and sage butter lends a fragrant note when serving. Tuscany's aromatic red wine sauce is the ideal companion to a rosy filet mignon, and two delicious vegetables from Piedmont round out the meal: caramelized cauliflower with plenty of cheese and bacon, and roasted string beans with radicchio and a hint of balsamic vinegar. For dessert, Piedmont's signature flourless chocolate-hazelnut torte is a real show-stopper, delicious napped in rich chocolate ganache and topped with a tuft of whipped cream.

Options for this class

$110 | Entertaining all'Italiana | Friday January 16, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

  • Roasting beets
  • Making gnocchi with beets and potatoes
  • Infusing butter with fresh herbs
  • Roasting filet mignon
  • Making a red wine reduction
  • Roasting vegetables
  • Beating egg whites for meringue
  • Making chocolate ganache

Pizza Workshop -

  • Make your own custom Pizza - choose from dozens of toppings, plus:
  • Classic Pizza Margherita
  • Pizza Rosa with Speck, Arugula, Truffle Oil & Mascarpone
  • Pizza Dolce with Apricot & Chocolate

I've been teaching Italian cooking for years, and the thing that seems to scare people off more than anything is working with yeast. Maybe it's the fear that, left to its own devices, yeast will take over the kitchen--just think of dough ballooning out of the oven in that episode of "I Love Lucy". But I've found that once people get their hands into the dough and get familiar with how yeast works, the fear disappears. All it takes is understanding a few rules, getting comfortable with basic techniques such as kneading and shaping the dough, and a reliable recipe. Whether you're making bread, focaccia, pizza, or any other yeast-risen dough, the principles are the same. It's all about temperature, ingredients, and technique. If you've ever wanted to bake crisp, thin-crust pizzas, this hands-on class is for you: I'll take you through the essential techniques of kneading, rolling, topping, and baking pizza dough and demystify the process of working with yeast. We'll bake Italy's most famous pizzas, starting with the classic tomato- and Mozzarella-topped Pizza Margherita, then set our imaginations free and combine various toppings for a true pizza-lover's fantasy. We'll even make a sweet pizza... delicious with a glass of sweet wine at meal's end!

Options for this class

$110 | Pizza Workshop | Saturday January 17, 12PM to 2:30PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

  • Working with yeast
  • Kneading dough
  • Shaping pizza
  • Controlling oven temperature
  • Ideal pizza topping ratios
  • Incorporating bread-making into a busy schedule

Evening in Northern Italy -

  • Homemade Potato Gnocchi in Fragrant Basil Pesto
  • Roasted Chicken with Balsamic-Honey Glaze
  • Roasted Brussels Sprouts with Garlic
  • Wild Mushroom & Parmigiano Bread Pudding
  • Moist Marzipan Cake with Bittersweet Chocolate Sauce & Whipped Cream

The northern Italian regions of Lombardy, Piedmont, and Emilia-Romagna are known for their excellent cow's milk cheeses (Parmigiano, Grana, and Mascarpone immediately spring to mind), their succulent meat dishes, their creamy risottos and polentas, their light and silky fresh pastas, and their elegant desserts. We'll start off with ethereally light potato gnocchi tossed with a fragrant basil pesto; I'll share my mom's foolproof gnocchi recipe, and you'll never find yourself buying gnocchi at the store again! We'll follow our gnocchi with tender chicken in a rich balsamic and herb sauce, roasted Brussels sprouts, and a sage-scented mushroom bread pudding. We'll finish our northern Italian feast with a sumptuous marzipan cake bathed in dark chocolate sauce... a decadent finale to an equally decadent meal.

Options for this class

$110 pp | Evening in Northern Italy | Friday January 23, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Making light potato gnocchi
  • Making basil pesto
  • Making a balsamic reduction
  • Roasting chicken
  • Taming bitterness in Brussels sprouts
  • Making savory bread puddings
  • Using almond paste to make a moist cake

Italian for Beginners -

  • Perfect Homemade Tagliatelle with Two-Meat Ragu
  • Chicken Scaloppine with Fontina & Prosciutto in Marsala Glaze
  • Roasted Broccoli with Garlic & Chili
  • Smashed Baby Red Potatoes with Chives & Smoked Paprika
  • The Ultimate Tiramisu

Although we designed this class with beginner cooks in mind, the techniques we'll be covering are so basic and so important to Italian cooking that anyone who enjoys Italian cuisine is sure to learn something new. We'll start off by making fresh egg pasta; I have devised a special formula that is foolproof and yields consistently delicious results, no matter what shape of pasta you're craving... it's all about which flour you use and how many eggs you add to your dough. We'll cook a perfect ragu sauce for our pasta, and there's a key to success here too, one that many advanced home cooks often skip, with disappointing results. As a main course, we'll brown chicken scaloppine, top them with cheese and Prosciutto, and finish them in the oven as we create a flavorful pan sauce with Marsala wine. Broccoli is first blanched, then roasted with garlic and chili to make a refreshing accompaniment for the chicken; sweet red baby potatoes are roasted until they are crispy on the outside and creamy within, then showered with fresh chives and a hint of smoked paprika (these potatoes are so ridiculously good that we promise you'll be making them time and again!). And for dessert, I'll share my foolproof recipe for tiramisu with you... it's so good, you'll never be able to eat the store-bought stuff again.

Options for this class

$110 pp | Italian for Beginners | Saturday January 24, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Making fresh egg pasta
  • Using a pasta machine
  • Cutting pasta sheets into tagliatelle
  • Making a classic meat ragu
  • Searing chicken
  • Making a wine reduction sauce
  • Boiling & roasting vegetables
  • Making a light, airy tiramisu

Taste of Piedmont & Lombardy -

  • Butternut Squash Ravioli in Sage Butter
  • Braised Beef Short Ribs with Caramelized Onions & Red Wine
  • Roasted Wild Mushroom Risotto
  • Caramelized Parsnips & Fennel with Sage & Nutmeg
  • Panettone & Chocolate Bread Pudding with Vanilla-Scented Whipped Cream

My family has had a home in Piedmont, overlooking the Lago Maggiore, since I was two years old, and we lived in Milan, the capital of Lombardy, until I was nine. So I grew up eating the rich, elegant foods of this fertile region: fresh handmade pastas, creamy risottos, hearty soups, slow-cooked meats, delicate fish sweetwater fish specialties, elaborate vegetable creations, and the most delectable chocolate- and nut-based desserts. In this new class, we'll explore five traditional northern Italian dishes. We'll begin our feast with handmade ravioli stuffed with roasted butternut squash and Parmigiano; they need nothing more than a drizzle of sage-scented butter to shine. Our main course: fall-off-the-bone beef short ribs with caramelized onions, served with a mushroom-laced risotto and a medley of fall vegetables roasted with aromatic sage and nutty Parmigiano (if you've never had parsnip before, you'll wonder why you waited so long to try this nutty, slightly sweet root vegetable). And for dessert, we'll bake a delectable bread pudding studded with panettone and chocolate, two of the regions' signature ingredients.

Options for this class

$110 pp | Taste of Piedmont & Lombardy | Friday January 30, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Making fresh pasta dough
  • Rolling pasta for ravioli
  • Shaping and filling ravioli
  • Braising beef short ribs
  • Making a red wine reduction
  • Caramelizing onions
  • Making risotto
  • Using panettone in sweet bread puddings

Tuscan Seafood Feast -

  • Classic Tuscan Seafood Soup
  • Branzino (Mediterranean Sea Bass) with Velvety Chickpea Sauce
  • Caramelized Fennel with Parmigiano
  • Handmade Focaccia with Olive Oil & Sea Salt
  • Dark Chocolate & Amaretto Semifreddo

Tuscany may be renowned for its sinuous hills, but its coastline is equally breathtaking, and home to a delectable cuisine based on the offerings of the Mediterranean. Join us for a brand new class devoted to the pleasures of fish and seafood, Tuscan-style. We'll start off by making a deeply flavorful seafood soup: mussels, shrimp, and chunks of fish cooked in a light tomato broth with white wine, served with garlic-rubbed bread. Next up: elegant filets of wine-poached branzino, served with an herb-accented chickpea puree and a side of caramelized roasted fennel. Fresh, homemade focaccia completes the savory part of the meal, and a luscious, creamy semifreddo (akin to gelato but much easier to make at home) flavored with almonds and chocolate makes a stunning finale to our Tuscan feast.

Options for this class

$110 pp | Tuscan Seafood Feast | Saturday January 31, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Making a classic seafood soup
  • Roasting fish
  • Making a vegetable puree
  • Caramelizing vegetables in the oven
  • Working with yeast
  • Kneading focaccia dough
  • Whipping fresh cream
  • Making chocolate ganache
  • Making semifreddo

NEW: The 10 Best Pasta Sauces: Cookbook Edition -

  • Cavatelli with Oven-Roasted Tomatoes & Bread Crumbs (Apulia)
  • Campanelle with Quick-Cooked Chicken & Marsala (Piedmont)
  • Mezzi Rigatoni with Fresh Ricotta & Diced Prosciutto (Abruzzo)
  • Spaghetti with Tomato & Diced Red Snapper (Liguria)
  • Pappardelle with Fragrant Garlic & Parsley Sauce (Tuscany)
  • Linguine with Crab, Saffron, & Brandy (The Veneto)
  • Penne Rigate with Creamy Tomato Sauce, Speck, Nutmeg, & Basil (Trentino-Alto Adige)
  • Tagliatelle with Prosciutto di Parma & Parmigiano (Emilia-Romagna)
  • Orecchiette with Sicilian Almond-Tomato Pesto (Sicily)
  • Fusilli with Porcini Mushrooms, Cream, Garlic, & Chili (Sardinia)

Join us for a class featuring ten amazing new recipes from Micol's just-published cookbook, The Best Pasta Sauces: Favorite Regional Italian Recipes. As I was researching and writing my third cookbook, the process allowed me to discover some incredibly delicious specialties from every region of Italy, many of which were true revelations. In this fast-paced, fun class, I'll unveil the secrets of cooking pasta correctly, talk about how best to pair various pasta shapes with their ideal sauce, and lead you through a cooking extravaganza featuring ten delectable sauces from Piedmont to Sardinia, and everywhere in between. Even if you already attended our two other Ten Best Pasta Sauces classes, you'll learn plenty in this brand new class, and enjoy a fabulous dinner with wine while you're at it! Bonus: I'll sign copies of my cookbook at a special price of $25 per copy.

Options for this class

NEW: The 10 Best Pasta Sauces: Cookbook Edition | Friday February 6, 6PM to 8:30PM

info buy gift certificates calendar

Techniques Learned:

  • Boiling pasta properly
  • Knowing when pasta is al dente
  • Saucing pasta correctly
  • Pairing pasta and sauce
  • Making fresh cavatelli pasta

Fresh Pasta Workshop: Winter Favorites -

  • Spinach & Ricotta Gnocchi in Sage-Scented Butter
  • Tagliatelle in Bolognese Ragu
  • Cavatelli with Roasted Wild Mushrooms, Asparagus, & Parmigiano Sauce
  • Baby Greens in Balsamic Vinaigrette
  • Two-Nut & Chocolate Biscotti, Served with Espresso

If you love fresh pasta, don't miss this hands-on cooking class. This is your chance to learn to make three different (and very delicious) pastas ideal for winter feasting. We'll make Tuscan spinach and Ricotta gnocchi, affectionately known as "gnudi" (or "naked", because they are essentially the stuffing for ravioli without the enveloping skin), served in sage butter; Bologna's ethereal egg tagliatelle in a classic Bolognese ragu; and rustic cavatelli from Puglia, tossed with a fragrant mushroom and Parmigiano sauce. You'll not only learn to make, roll out, and shape the dough for these three very different pastas, you'll participate in preparing the sauce for each so you can recreate these three delectable first courses at home for family and friends. After the cooking is done, we'll sit for a pasta-lover's feast, accompanied by fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in homemade biscotti and some freshly brewed espresso. Don't wait too long to sign up for this class; like all our pasta classes, it's sure to sell out!

Options for this class
info buy gift certificates calendar

Techniques Learned:

  • Infusing sage butter
  • Making bolognese ragu
  • Making spinach gnocchi
  • Kneading pasta dough
  • Rolling out fresh pasta
  • Working with semolina flour dough
  • Cutting tagliatelle
  • Shaping cavatelli

$110 pp | Fresh Pasta Workshop: Winter Favorites | Saturday February 7, 12PM to 3PM

Redeem your gift certificate

Essentials of Southern Italian Cooking -

Pretend you're on the sunny shores of the Mediterranean with this brand new menu from southern Italy. You'll learn to prepare 5 classics of the southern Italian kitchen before sitting down to enjoy your meal family-style. We'll begin by making cavatelli pasta with a savory sausage ragu, a comforting first course for cool weather dining. Next up: tender chicken scaloppine in a wine-splashed lemon and caper sauce, ideal served with a medley of roasted vegetables and a savory broccoli raab bread pudding flavored with plenty of cheese. For dessert, we'll bake individual cheesecakes in an almond crust, as light in texture as they are explosive in flavor.

Options for this class

$110 pp | Essentials of Southern Italian Cooking | Friday February 13, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

Valentine's Feast -

Don't wait too long to reserve your spots in our Valentine's Day class, it's sure to book quickly!Join us for our annual Lovers' cooking class and enjoy a relaxed, interactive hands-on cooking class followed by a full sit-down meal with wine. When you arrive, we'll serve Prosecco and finger foods. Once you're in our spacious, state-of-the-art kitchen, you'll cook with other couples, learning to make an elegant menu that features handmade pasta, succulent chicken, roasted vegetables, a creamy souffle, and the most seductive chocolate dessert ever. You'll also receive an autographed copy of Micol's new cookbook, The Best Pasta Sauces: Favorite Regional Italian Recipes, and two gorgeous red aprons to bring home.

Enter your guest's name

$335 per couple including 2 red aprons and a copy of THE BEST PASTA SAUCES Cookbook | Valentine's Feast | Saturday February 14, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

Valentine's Feast -

Don't wait too long to reserve your spots in our Valentine's Day class, it's sure to book quickly!Join us for our annual Lovers' cooking class and enjoy a relaxed, interactive hands-on cooking class followed by a full sit-down meal with wine. When you arrive, we'll serve Prosecco and finger foods. Once you're in our spacious, state-of-the-art kitchen, you'll cook with other couples, learning to make an elegant menu that features handmade pasta, succulent chicken, roasted vegetables, a creamy souffle, and the most seductive chocolate dessert ever. You'll also receive an autographed copy of Micol's new cookbook, The Best Pasta Sauces: Favorite Regional Italian Recipes, and two gorgeous red aprons to bring home.

Enter your guest's name

$335 per couple including 2 red aprons and a copy of THE BEST PASTA SAUCES Cookbook | Valentine's Feast | Saturday February 14, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

Tuscan Favorites -

Tuscan cooks are masters at drawing out maximum flavor from each ingredient in their dishes. In this brand new class, we'll explore the pleasures of cooking Tuscan style, then sit down to enjoy our Tuscan feast with specially selected wines. Each of the four savory recipes in this menu underscores the fragrance of a single fresh herb: Basil in a bright tomato sauce for handmade cheese-filled ravioli, rosemary in a rich red wine sauce for perfectly roasted filet mignon, thyme in a vibrant side of string beans, sage in a creamy butternut squash risotto. And dessert is all about the contrasting flavors and textures of cranberries, apricots, lemon, and almonds, which come together in colorful, addictive nut biscotti.

Options for this class

$110 pp | Tuscan Favorites | Friday February 20, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

Roman Trattoria Cooking -

When in Rome, do as the Romans do... but why not do the same right here in New York City? Cook, eat, and enjoy a day of fabulous food Roman-style in this brand new cooking class devoted to the pleasures of the Roman table. We'll prepare five classic trattoria dishes from Rome's venerable eateries, then sit down to savor our meal with wine. You'll begin by learning to make perfect fresh pasta: rolled out thin, cut into delicate strands, our tagliatelle will be sauced with a flavorful combination of peas, Prosciutto, and cream embellished by Parmigiano. As a main course, we'll slow-cook tender chicken thighs with a rich herb-scented tomato sauce; we'll roast broccoli with plenty of garlic; and we'll braise chickpeas with silky spinach, onions, and sage. Our dessert is a timeless Italian classic: smooth, vanilla-scented panna cotta, as luscious a spoon dessert as any you'll ever taste.

Options for this class

$110 pp | Roman Trattoria Cooking | Saturday February 21, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

Taste of Sicily & Naples -

If you love bright, bold flavors, this class is for you. We'll explore the traditional cooking of Naples and Sicily, magical places with a long history of creating some of Italy's most famous dishes. We'll begin by making a soft, supple yeasted dough for Sicily's beloved sfincioni, a tomato-, artichoke-, and cheese-topped pizza that is usually sold by the slice in the streets of Palermo. Next up: Fresh pasta with a fragrant roasted tomato sauce, a dish made by home cooks thorough southern Italy, embellished by fragrant basil in true Neapolitan style. We'll roast filets of branzino (Mediterranean sea bass) with pine nuts, olives, and raisins, a Sicilian specialty that hails back to when Arabs ruled the island. We'll roast fennel until creamy tender, a favorite across Italy, and finish up with a Limoncello-spiked mousse with fresh berries that would make any Neapolitan proud.

Options for this class

$110 pp | Taste of Sicily & Naples | Friday February 27, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

Flavors of the Italian Riviera -

My family has had a home on the Italian Riviera since the 1960s, so we've spent most of our summers there. The cooking of this area is delicate, relying on fresh herbs, mild cheeses, wild greens, and plenty of vegetables for sustenance and flavor. In this new class, we'll prepare five typical dishes from the towns of Recco, Genoa, and Camogli, three pearls along the Mediterranean. We'll start off by making an elastic, supple dough for cheese-filled focaccia, a specialty of Recco; Italians travel hours to a specific restaurant in this tiny seaside town just for a taste of its famous focaccia. Next up, my mom's foolproof potato gnocchi, so easy to make once you know the basic formula (and also what NOT to do when handling the soft dough); Genoa's basil pesto, justly world-famous, is the sauce for these ethereal potato pillows. Our main course is a juicy, slow-cooked chicken with pine nuts, artichokes, and olives, traditional fare in the hills around Genoa, so good served with a side of herb-and-cheese stuffed zucchini. Our dessert, from the town of Camogli, features apples, amaretto cookies, and amaretto liqueur combined in an unusual way to create a moist, deeply fragrant apple cake that will transport you to Italy with just one bite.

Options for this class

$110 pp | Flavors of the Italian Riviera | Saturday February 28, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

General Information & Cancellation Policy - Cooking Classes

Back to Calendar

RUSTICO COOKING is located at 40 West 39th Street, Third floor, New York, NY 10018 - right between Fifth and Sixth Avenues, in the heart of Midtown Manhattan. When you get to the building, just press on buzzer # 3. Visits are by appointment only.

WHEN: Daytime lunch classes begin at 12 PM, (doors open at 11:45 AM) and Evening Dinner classes start at 6 PM (doors open at 5:45PM). Classes last 2.5 to 3 hours.

GETTING THERE: You can take the 4, 5, or 6 trains to Grand Central, or the F or V trains to Bryant Park-42nd Street. If you prefer the bus, take the M1, M2, M3, or M4 along Fifth and Madison Avenues, or the M6 and M7 along Sixth and Seventh Avenues. If you are coming by car, park at one of many parking lots in Midtown.

WHAT TO BRING: We supply all ingredients, tools, and, of course, recipes... Aprons are the only item NOT supplied. You can bring an apron if you like, or you can purchase a handsome embroidered apron for $20.

WHAT TO EXPECT: Class size averages 16 people. Before the class starts, finger foods and water will be available for the class participants. The instructor will give a brief introduction about the class, then participants will wash their hands and people with long hair will tie their hair back (we are extremely hygiene conscious since you will be eating the food that you are preparing!). Then everybody goes in the kitchen for the cooking portion (details on that below) which lasts about 90 minutes; At the end of the cooking, people are seated and the featured menu is served along with a taste of 2 to 3 wines.

COOKING CLASS FLOW: Classes are hands-on: participants will make everything on the menu, working together as a group; to ensure people learn the most important parts of a given menu, key techniques (such as making fresh pasta dough from scratch for instance) will be executed by class participants individually or in small teams of 2-3 people. Other parts of the menu may involve larger teams where individuals take turns in an activity. For instance making risotto in a class of 16 people - it would be impossible/impractical to have 16 risotto pans at the stove, so we would have 2 pans, and participants will take turns stirring. In order to allow class participants to spend more time focusing on the relevant techniques of a given class, washing, measuring and chopping of the majority of ingredients is done before students arrive. This way, class participants can spend a longer time mastering the trickier aspects of Italian cooking; we feel that people can more easily figure out how to measure ingredients and how to get from an onion to a chopped onion, compared to knowing the technique to make amazing gnocchi every single time - so we spend more time on these techniques.

WHAT TO WEAR: Flat shoes and comfortable clothing are required for your safety and comfort. Please avoid high heels and loose sleeves.

ONLINE PAYMENT: The easiest way to reserve a class is to pay online using the "Add to cart" buttons (quick, easy, & secure). Within 24 hrs you will get a reservation confirmation via email; we will ask for a phone number - Please note that the telephone numbers are not used for solicitation or marketing, they are only for reaching clients in the unlikely event that a class that they have signed up for needs to be rescheduled.

PAYMENT BY PHONE: You can also call 917-602-1519 and we will take a reservation. We accept VISA, MasterCard and Discover.

REDEEMING A GIFT CERTIFICATE: The easiest way is to use our online form under each class description; just fill up the required information and we will sign you up for the class of your choice unless it is sold out! You can also email us indicating the class(es) that you want to join, and the name of the person that gave you the certificate(s). We will then email you back with a reservation confirmation. You can also call 917-602-1519 in order to redeem your gift certificates.

PAYMENT BY CHECK: You can also send a check payable to RUSTICO COOKING LLC to: RUSTICO COOKING, 40 West 39th Street, 3rd floor, New York, NY, 10018. Please include a note with your name, telephone number, email address, and date of the class with your check. If you have made a check payment, please call 917-602-1519 to confirm your reservation 3 days before class.

To sign up or for further information, call 917-602-1519.

To purchase a gift certificate package, click here or call 917-602-1519.

CANCELLATION POLICY: No refunds issued, only credit. For regularly priced cooking classes: minimum 7-day advance notice. For cooking classes priced at more than $110 per person: 14-day advance notice. For groups of 4 or more: 21-day advance notice.

WINTER WEATHER CONDITIONS: The same cancellation policy applies during November through April, when snowfall and other inclement weather conditions are a possibility. We are just three blocks south of the Broadway Theater district. If Broadway shows are on, classes at Rustico Cooking are on. If you live outside of NYC and are concerned about winter weather conditions hindering your transportation to the city, we suggest selecting a Spring, Summer or Fall cooking class, as we will not be able to give you credit towards a future class with less advance notice than stated above