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AUGUST 18 AT 6 PM: NORTHERN ITALIAN COOKING CLASS

Join us at our state-of-the-art cooking loft in Midtown Manhattan for a hands-on cooking class and dinner featuring 5 delicious Northern Italian specialties. Don’t let summer slip by without learning to make authentic lasagna, rosy filet mignon, a classic red wine reduction, creamy risotto, and more. After the cooking is done, you’ll enjoy a memorable dinner paired with Italian wines. Sign up today and receive a FREE COPY of Food Network Magazine! On the menu August 18:

Lasagna with Caramelized Radicchio, Pancetta & Onions
Filet Mignon in Red Wine Glaze
Roasted Asparagus with Parmigiano
Risotto with Roasted Butternut Squash
Sweet Ricotta Cake with Candied Fruit & Almonds

reserve here

SEPTEMBER COOKING CLASSES

We have a full roster of brand new classes to hone your culinary skills: choose among fresh pasta workshops, Neapolitan pizza making, seafood classes, regionally inspired menus, and much more. One class that’s sure to fill quickly is our Tuscan Summer Classics on September 9 at 12 pm; book now and learn to make:

Herbed Shrimp & Cannellini Beans over Peppery Arugula Salad
Spinach- & Ricotta-Stuffed Chicken Bundles in Fresh Tomato Salsa
Light-as-Air Potato Gnocchi with Roasted Mushrooms & Sage
Roasted String Beans with Sundried Tomatoes & Thyme
Fresh Berry Mousse with Limoncello

full class calendar

STEP BY STEP EGGPLANT PARMIGIANA

Eggplant Parmigiana can be quite elaborate; traditional versions call for deep-frying eggplant, and the most classic recipes of all suggest breading the eggplant before frying. While the result is doubtlessly delicious, it is also time-consuming and rather heavy... definitely not well-suited to summer eating. I wanted to create a lighter version of eggplant Parmigiana that we could enjoy in the hot weather, and so I opted for grilling rather than frying the eggplants, substituted sliced fresh tomatoes for the usual cooked tomato sauce, and cut down significantly on the cheese sandwiched between the eggplant layers. The result tastes like summer on a plate.

recipe here