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!

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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 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 OfferPurchase 4 or more copies from us and we'll pay the shipping fees: save $8 per book and pay just $25 per book. We'll ship all the books to your address. It's like getting 4 books for the price of 3! Or even more by placing an order of 4 or more cookbooks 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

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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.

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)
  • Penne Rigate with Crushed Potatoes (The Marches)
  • Linguine with Crab, Saffron, & Brandy (The Veneto)
  • Pappardelle with Tomatoes, 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 my 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. If you pre-order my cookbook, you'll receive a FREE red apron in class! This class date is sold out, but we are offering the same class on March 6!

SOLD OUT | NEW: The 10 Best Pasta Sauces: Cookbook Edition | Friday February 6, 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

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!

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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

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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.

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

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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.

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$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

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Techniques Learned:

SOLD OUT 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. The evening class is now sold out but we still have availability in our 12pm class! Book now before it sells out too!

$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

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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.

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

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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.

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

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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.

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

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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.

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

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Techniques Learned:

The 10 Best Pasta Sauces: Cookbook Edition -

Join us for a class featuring ten amazing new recipes from my 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. If you pre-order my cookbook, you'll receive a FREE red apron in class!

Options for this class

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

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Techniques Learned:

Fresh Pasta for Beginners -

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 March 7, 12PM to 3PM

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Techniques learned:

Rustic Favorites -

Rustic cooking is often the most satisfying to eat: pitch-perfect flavors, straight-forward techniques, and flawless ingredients combine to create a sumptuous menu from all corners of Italy in this brand new menu. We'll start off by making my mom's foolproof potato gnocchi, as light and airy as the best gnocchi should be. We'll sauce our gnocchi with a delicately spiced amatriciana sauce from Rome, so good showered with freshly grated Pecorino Romano! Next up: succulent chicken morsels in a heady balsamic vinegar reduction, served with a side of roasted string beans and a cheesy, savory vegetable bread pudding. And for dessert, we'll bake my nonna Eva's classic chocolate cake, still my favorite chocolate cake after years of trying every chocolate cake that comes my way.

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$110 | Rustic Favorites | Friday March 13, 6PM to 9PM

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Techniques learned:

Flavors of Tuscany -

What can possibly be better than fresh, ethereal egg pasta sauced with a tangle of caramelized onions and showered with fresh Parmigiano? Not much. If you agree, join me for a fun night of cooking Tuscan-style. We'll segue our pasta with an amazing rack of lamb roasted to perfection; the rub for the lamb marries classic Tuscan seasonings to achieve incredible flavor. We'll caramemelize fennel to serve alongside our lamb (the marriage is truly made in heaven) and toss crispy bread with refreshing tomatoes, cucumbers, and basil for a modern spin on panzanella, Tuscany's famous bread and tomato salad. For dessert, we'll poach dried fruit in Marsala until plump and juicy, and scoop it atop Marsala-soaked ladyfingers and clouds of mascarpone-whipped cream.

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$110 | Flavors of Tuscany | Saturday March 14, 12PM to 3PM

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Techniques learned:

Springtime Seafood Feast -

Seafood scares a lot of people. How do you select it, how do you clean it, and what are the best ways to cook it? In this new class, we'll answer all these questions and more, as we cook a three-course meal featuring mussels, branzino, and shrimp. You'll learn to knead fresh pasta dough and roll it out into toothsome spaghetti, the ideal vehicle for a wine-scented mussel sauce. Branzino filets marry beautifully with artichokes and pine nuts, and they are spectacular alongside slow-roasted Brussels sprouts and a creamy shrimp risotto. We'll finish our seafood feast with crisp fruit- and chocolate-filled phyllo triangles, a sweet finale that will have you sneaking back to the kitchen for seconds.

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$110 | Springtime Seafood Feast | Friday March 20, 6PM to 9PM

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Techniques learned:

Entertaining Italian-Style -

Why should entertaining be stressful? This menu is filled with one "wow" dish after another, but can be put together easily, and for the most part, well ahead of time, so you can enjoy your guests' company instead of fretting in the kitchen. You'll learn to make crispy, golden ravioli filled with creamy goat cheese and fresh herbs, ed stacked with caramelized fennel and pear wedges, peppery arugula, and a slightly sweet balsamic glaze. Our main course: rosy filet mignon in a rich red wine sauce, so elegant with a side of roasted string beans and light, pillowy gnocchi in sage butter. And for dessert, nothing beats a molten chocolate cake, made not by injecting chocolate in the center or resorting to any sort of trickery: you'll get that oozing lava interior just by whipping up a rich, nearly flourless cake batter and timing the cake correctly in the oven.

Options for this class

$110 | Entertaining Italian-Style | Saturday March 21, 12PM to 3PM

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Techniques learned:

Italian Country Cooking -

This menu draws on our travels throughout Italy's countryside and highlights some of the area's very best finds: the lightest, most profoundly flavored lasagna; savory, juicy pork; creative vegetable sides; and a modern spin on tiramisu that far surpasses any of the versions I've tried elsewhere. We'll start off by making truffled lasagna, a thing of beauty layered with eggplants, mushrooms, cheese (and more cheese!), splashed with truffled olive oil just before serving. We'll slow-cook smoked pork chops with Vin Santo and apples for an amazing main course that pairs splendidly with herbed zucchini boats and slow-cooked chickpeas. And for a sweet ending to our country feast, I'll share the most amazing tiramisu recipe with you: far lighter and much tastier than the classic version served elsewhere, it really is the ultimate tiramisu.

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$110 | Italian Country Cooking | Friday March 27, 6PM to 9PM

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Techniques learned:

Pizza Workshop -

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 March 28, 12PM to 2:30PM

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Techniques learned:

Taste of Piedmont & Lombardy -

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: tender medallions of filet mignon in a rich red wine sauce, served with a mushroom-laced risotto and caramelized cauliflower with plenty of cheese and bacon. And for dessert, we'll bake a delectable bread pudding studded with bittersweet chocolate morsels, topped with a tuft of whipped cream and a drizzle of rum-scented caramel sauce.

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$110 pp | Taste of Piedmont & Lombardy | Monday March 30, 6PM to 9PM

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Techniques Learned:

NEW: The 10 Best Pasta Sauces: Cookbook Edition -

Join us for a class featuring ten amazing new recipes from my 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. If you pre-order my cookbook, you'll receive a FREE red apron in class!

Options for this class

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

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Techniques Learned:

Fresh Pasta Workshop: Spring Favorites -

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 three different Italian regions. We'll make a versatile egg pasta and roll it out into wide noodles called pappardelle, ideal with Trentino's rich herb-laced caramelized onion sauce. We'll prepare the lightest pillows of Ricotta gnocchi, delicious with a vibrant tomato and roasted pepper sauce. And we'll knead (and knead... and knead!!) a semolina dough, shape it into cavatelli, and pair it with garlicky broccoli. 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: Spring Favorites | Saturday April 11, 12PM to 3PM

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Techniques Learned:

Evening in Southern Italy -

The recipes for this southern Italian menu hail from three distinct regions with deliciously bold, vibrant cuisines. We'll start off by baking Calabria's crisp, addictive cornmeal focaccia topped with silky broccoli raab. Next up: handmade cavatelli pasta from Basilicata, sauced with a deep, red wine-laced lamb ragu; you can certainly make this ragu with beef or pork (or both) at home, but the inimitable flavor lamb lends the sauce is truly memorable. As a main course, we'll head to Sicily, for thin cutlets of chicken paired with a light lemon and caper sauce and roasted eggplants topped with fragrant tomatoes, fresh herbs, and finely chopped olives. (The topping for the eggplants is so good that you'll find yourself making it as a sauce for pasta, or as a topping for crostini or grilled fish). Our lemon cake is inspired by the endless citrus groves of Sicily, and owes its light, ethereal texture to olive oil; baking sweets with olive oil is a time-honored tradition in Italy, and yields moist, fragrant cakes with a tender crumb.

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$110 pp | Evening in Southern Italy | Monday April 13, 6PM to 9PM

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Techniques Learned:

Elegant Entertaining -

Entertaining need not be stressful. With the right menu and some advance planning, it can be relatively easy. This menu is ideal for entertaining because everything can be made ahead and requires very little active work when your guests arrive. First up: my mom's foolproof potato gnocchi, sauced with a fragrant basil pesto of our won making. Once you learn to make potato gnocchi, you'll want to experiment with all manner of vegetables, from yams to sweet potatoes to butternut squash. Our main course: perfectly roasted filet mignon with a rich red wine sauce, served alongside roasted spring asparagus and crispy-on-the-outside, creamy-on-the-inside polenta coins. (A word of warning: even people who swear they dislike polenta end up loving theses, so make plenty.) For dessert, we'll whip up a decadent chocolate ganache (just heavy cream and the best quality bittersweet chocolate melted until smooth) as a filling for sweet, buttery shortcrust tartlets of our own making.

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$110 pp | Elegant Entertaining | Friday April 17, 6PM to 9PM

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Techniques Learned:

Italian for Beginners -

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.

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$110 pp | Italian for Beginners | Saturday April 18, 12PM to 3PM

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Techniques Learned:

Succulent Seafood -

Picture yourself on the shores of the Mediterranean, reveling in the scenery and feasting on just-caught fish and seafood. This class will transport you to Italy's glittering coastlines with a brand new menu featuring shrimp, crab, and Branzino (aka, Mediterranean sea bass). We'll talk about how to select and store fish and seafood, then delve right in and make crispy phyllo rolls stuffed with shrimp and asparagus, an ideal springtime dish served atop refreshing baby greens. Next up: hand-rolled pasta in a light, creamy Brandy-accented crab sauce. Our main course is a delicate filet of Branzino stuffed with sweet peppers and scallions, roasted with white wine and sauced with a vibrant pesto (no cheese in this pesto please!), served with caramelized fennel. For a sweet finale, we'll layer fresh berries with a Limoncello-spiked mousse and ladyfingers, a gorgeous, colorful ending to a Mediterranean feast.

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$110 pp | Succulent Seafood | Friday April 24, 6PM to 9PM

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Techniques Learned:

Lunch in Northern Italy -

Join us for a brand new class devoted to the pleasures of northern Italian cuisine. You'll learn to make the dough for light, airy focaccia (once you've learned to make this dough, you can use it for bread, breadsticks, even pizza), one of northern Italy's famous flatbreads. Our first course: silky ribbons of homemade pasta tossed with a saffron-hued cream sauce studded with peas, as beautiful a pasta for springtime dining as any I can think of. We'll slow-cook morsels of chicken with plenty of herbs until they are supremely tender, and sauce them with a honey-laced balsamic glaze. Tomatoes stuffed with Ricotta and fresh herbs make a lovely side for our chicken, and an apple pie topped with an almond paste crumble will have you sneaking back to the kitchen looking for seconds.

Options for this class

$110 pp | Lunch in Northern Italy | Saturday April 25, 12PM to 3PM

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Techniques Learned:

Cooking with Wine -

Cooking with wine is a common technique in Italy. From pan sauces for pasta and meat to flavorful broths for cooking fish, wine is often the backbone of most Italian dishes. This menu features wine (white, red, dry, and sweet) in every dish. We'll prepare a succulent sauce for homemade cheese-filled ravioli using white wine, tomatoes, and cream, and stir in peas at the last moment for a pleasant sweetness and touch of spring. We'll make a smooth, intensely flavored red wine reduction for our roasted filet mignon, and roast vegetables with white wine until tender. Prosecco will deglaze the pan for our butternut squash risotto, and we'll froth Marsala into a luscious cream with eggs and sugar as a topping for our wine-poached fruit.

Options for this class

$110 pp | Cooking with Wine | Monday April 27, 6PM to 9PM

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Techniques Learned:

General Information & Cancellation Policy - Cooking Classes

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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