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!

November

December

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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

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$120 Gift Certificate & Options

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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 to be shipped to you at Amazon, Barnes & Noble or Indiebound. Or if you prefer a copy signed by Micol, you can add the cookbook to your cooking class order and you'll receive it in class. Note: we do not offer shipping at this time.

Best Deal: 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.

Pizza Workshop -

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

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$110 | Pizza Workshop | Saturday November 1, 12PM to 2:30PM

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Techniques learned:

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

Trattoria Cooking -

  • Flaky Cheese-Filled Focaccia
  • Veal Scaloppine with Wild Mushrooms, Prosciutto, & Mozzarella
  • Caramelized Fennel with Gruyere & Pancetta
  • Roman Semolina Gnocchi with Aged Parmigiano
  • Ricotta & Amaretto Cheesecake with Brown Sugar-Almond Crust

Join me for a brand new class featuring some of the most well-loved dishes from Italy's venerable trattorie. We'll start by rolling out dough for the lightest, flakiest focaccia ever, a specialty of the Ligurian town of Recco; this unusual (and addictive) focaccia is stuffed with a creamy, mild cow's milk cheese called stracchino, then baked in a super-hot oven until the dough crisps and the cheese within melts beautifully. We'll sear thin slices of veal in hot butter, top them with Mozzarella and Prosciutto, and serve them napped with an intense wild mushroom sauté. Our side dishes: slow-cooked fennel veiled with Gruyere and Pancetta, and crispy-edged, creamy-on-the-inside semolina gnocchi topped with a generous dose of freshly grated Parmigiano (note: this was my hands-down favorite pasta when I was growing up, it's THAT good!). And for dessert, we'll whip up the most decadent cheesecake imaginable, featuring creamy Ricotta and nutty amaretto liqueur atop a brown sugar-almond crust.

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$110 | Trattoria Cooking| Friday November 7, 6PM to 9PM

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Techniques learned:

  • Making light, flaky olive oil dough for stuffed focaccia
  • Rolling out focaccia dough paper-thin
  • Searing veal
  • Making semolina gnocchi
  • Making a brown sugar crust
  • Making Italian-style cheesecake

Lunch on the Italian Riviera -

  • Classic Ligurian Focaccia
  • Homemade Spinach & Cheese Ravioli in Creamy Walnut Sauce
  • Roasted Sea Bass with Olives, Artichokes, & White Wine
  • Potatoes & String Beans in Basil Pesto
  • Moist Apple & Amaretto Cake with Cinnamon-Scented Whipped Cream

The Italian Riviera: Portofino, Cinque Terre, Santa Margherita, and dozens of other beautiful sun-kissed towns that dot the magical coastline of northern Italy. This is where I spent every summer of my childhood, and it is where I first experienced basil pesto at its best... not to mention the lightest, most fragrant focaccia, the most ethereal handmade pastas stuffed with wild greens, and the best gelato ever. Join me for a new class that delves into the unique cooking of this amazing region. We'll learn to bake picture-perfect, golden-hued focaccia using a trick I learned from a baker in Rapallo. We'll prepare a handmade pasta stuffed generously with fresh greens, Ricotta, and Parmigiano; the sauce is a creamy walnut and pine nut pesto. After our pasta, we'll enjoy an elegant roasted branzino (aka, Mediterraean sea bass) flavored with lemon, artichokes, white wine, and green olives; this sea bass is just delicious served alongside string beans and potatoes tossed in garlicky basil pesto. And for dessert, we'll bake a moist apple cake with a crisp amaretto topping, a specialty I first tasted in the seaside town of Camogli.

Options for this class

$110 | Lunch on the Italian Riviera | Saturday November 8, 12PM to 3PM

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Techniques Learned:

  • Working with yeast
  • Kneading focaccia dough
  • Making dough for fresh egg pasta
  • Rolling out lasagna sheets
  • Stuffing ravioli
  • Making walnut sauce
  • Making pesto
  • Roasting fish
  • Perfecting the batter for moist apple cake

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 Poppy Seed Butter & Smoked Ricotta (Friuli-Venezia Giulia)
  • 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.

SOLD OUT | NEW: The 10 Best Pasta Sauces: Cookbook Edition | Friday November 14, 6PM to 8:30PM

This class is now SOLD OUT, but we offer the same class on December 19th. If you prefer you can be placed on the November 14th class waiting list - if a spot does open up, we will let you know!

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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!

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$110 | Fresh Pasta for Beginners | Saturday November 15, 12PM to 3PM

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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 -

  • Cheese-Filled Ravioli with Wild Mushrooms & White Wine
  • Filet Mignon with Chili-Fennel Rub & Chianti Glaze
  • Caramelized Fennel Souffle with Sage & Parmigiano
  • The Ultimate Rosemary & Garlic Roasted Potatoes
  • Best-Ever Tiramisu

Entertaining can be stressful, especially when you have to be in the kitchen while your guests are enjoying each other's company and you're rushing to make the meal come together. This new menu was designed with entertaining in mind, so that you can be free to enjoy your guests and have as little to do at the last minute as possible. The key to stress-free entertaining, after all, is a workable menu that impresses guests without overwhelming the cook. This brand new menu features elegant crowd-pleasers that can be prepared mostly ahead: handmade ravioli, rosy filet mignon, an elegant souffle, crispy roast potatoes, and a decadent walnut and chocolate pie. We'll begin our meal with picture-perfect ravioli stuffed with wild mushrooms, napped in a nutty sage-butter sauce. A main course of herb-rubbed filet mignon leaves you free to sit at the table with your dinner companions; all you need to do is slice the filet after it emerges from the oven, and serve it with a deep, delicious red wine glaze that can happily simmer on the stove while the filet roasts. Delicate fennel and Parmigiano souffles are a sophisticated side for the filet; best of all, the souffles can be assembled almost entirely a day ahead, finished when guests arrive, and baked while the filet roasts. We'll roast rosemary-scented potatoes using an ingenious trick to achieve an extra crispy crust (the secret is all in the pan!). And for dessert, what could beat homemade tiramisu? Our glorious version of this classic sweet features rum, dark cocoa, plus a secret ingredient that makes it especially light... it can be assembled a day ahead so it is the ideal make-ahead dessert for company.

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$110 | Entertaining all'Italiana | Friday November 21, 6PM to 9PM

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Techniques learned:

  • Making fresh egg pasta
  • Using a pasta machine
  • Stuffing and shaping ravioli
  • Making sage butter
  • Roasting filet
  • Making a red wine reduction
  • Making soufflé
  • Roasting perfect potatoes
  • Making tiramisu

Essentials of Italian Cooking -

  • Homemade Cannelloni with Ricotta, Prosciutto, & Mozzarella
  • Chicken Cacciatora with Tomatoes, Capers, & Garlic
  • Mom's Slow-Roasted Fennel Gratin
  • Old-Fashioned Polenta with Mascarpone & Chives
  • Chocolate-Hazelnut Biscotti

This class is one of our most popular... reserve quickly, before it sells out! Some of the most well-loved dishes in Italian cuisine are also longtime classics: Ricotta-stuffed cannelloni, chicken cacciatora, creamy, soft polenta, and crunchy nut & chocolate biscotti... In this class devoted to favorites of the Italian kitchen, we'll learn to prepare pasta dough, roll it out thin, wrap it around a delicious cheese stuffing, and bake our cannelloni under a veil of creamy bechamel sauce. As a main course, we'll brown boneless chicken in olive oil, then slow-cook it with herbs and onions in a delicate tomato sauce. We'll cook my mom's signature fennel: first blanched, then roasted with Parmigiano and olive oil to caramelized perfection. We'll make creamy polenta and flavor it with a beguiling combination of creamy Mascarpone and delicate chives. And for dessert, we'll knead a sweet, sugary hazelnut and chocolate dough and shape it into crisp, addictive biscotti, a treat with espresso any time of day!

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$110 | Essentials of Italian Cooking | Saturday November 22, 12PM to 3PM

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Techniques learned:

  • Making fresh egg pasta
  • Using a pasta machine
  • Stuffing and shaping cannelloni
  • Making béchamel
  • Slow-cooking tomato sauce
  • Roasting fennel
  • Making creamy, lump-free polenta
  • Making biscotti

Feast in Northern Italy -

  • Chicche (Tiny Potato Gnocchi) with Mushroom & White Wine Ragu
  • Wine-Roasted Chicken with Roasted Savoy Cabbage & Autumn Herbs
  • Roasted Asparagus Bundles with Speck & Smoked Mozzarella
  • Fennel, Rosemary, & Goat Cheese Risotto
  • Decadent Chocolate Tartlets with Toasted Pine Nuts

I was born in Lombardy, and my family still has homes in Piedmont and Liguria, so I grew up on the cooking of these three Northern Italian regions. Join me for a new class that delves into the unique cuisines of this amazing part of Italy. We'll begin by making one of Liguria's most emblematic pastas: delicate, hand-shaped potato gnocchi the size of a thumbnail, served in a heady, herb-kissed mushroom sauce. Next, we'll roast chicken with white wine, herbs, onions, and cabbage. We'll bundle tender asparagus spears with a slice of smoked Mozzarella and Speck (a smoked Prosciutto from northern Italy) and roast them until the cheese melts; herb-scented fennel risotto is an elegant side for our main course. And for dessert, we'll bake buttery tarlets filled with a deep, dark chocolate ganache.

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$110 | Feast in Northern Italy | Monday November 24, 6PM to 9PM

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Techniques learned:

  • Making potato gnocchi
  • Making mushroom sauce
  • Roasting chicken
  • Making risotto
  • Making pasta frolla (sweet pastry dough)
  • Making chocolate ganache

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 scracth 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!

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$110 pp | Italian Home Cooking | Monday December 1, 6PM to 9PM

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Techniques Learned:

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

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.

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

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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!

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

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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

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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.

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

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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 Poppy Seed Butter & Smoked Ricotta (Friuli-Venezia Giulia)
  • 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

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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

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Techniques Learned:

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

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