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 for Cooking Classes

BLACK FRIDAY SALE: From now until November 26, we'll throw in a free RUSTICO COOKING apron (valued at $20) with each gift certificate purchase of $110 or $120. Buy 2 certificates, and get 2 aprons!

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

Options for the $120 Gift Certificate
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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

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.

An Italian Feast-

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 five distinct regions of Italy. From the mountainous reaches of the Veneto area, we'll prepare the most colorful ravioli ever, stuffed with a pink beet puree' and sauced with a delightful poppy seed butter. From the stunning countryside of Tuscany, we'll rub a picture-perfect beef tenderloin with rosemary and garlic, roast it until it's rosy inside, and serve it in generous slices with a Chianti and leek glaze. From the Austrian-influenced towns of Trentino-Alto Adige, we'll stuff Savoy cabbage with fresh Ricotta, Pancetta, and a hint of lemon zest. From the woods of Umbria, we'll whip up a sage-scented mushroom bread pudding. And from the kitchen of my very own grandmother in central Milan, Lombardy, we'll bake a chocolate cake with a touch of cinnamon and lemon zest, a family favorite topped with a cloud of whipped Mascarpone cream.

Options for this class

$110 | An Italian Feast | Friday November 2, 6PM to 9PM

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Techniques learned:

Lunch in Northern Italy -

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, tossed with a red wine-laced tomato 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; roasted wild mushroom risotto is an elegant side for our main course. And for dessert, we'll bake buttery tarlets filled with a deep, dark chocolate ganache.

Options for this class

$110 | Lunch in Northern Italy | Saturday November 3, 12PM to 3PM

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Techniques learned:

Autumn in Milan -

I was born in Milan, and my native city's venerable trattorias serve as the inspiration for this comforting fall menu. We'll begin by making pasta the old-fashioned way, with eggs and flour, roll it out, stuff it with a beguiling combination of roasted butternut squash and Parmigiano, and shape it into plump ravioli. We'll slow-cook chicken with plenty of herbs, garlic, and a balsamic vinegar reduction until meltingly tender and juicy, and serve it with a medley of roasted fall vegetables and Milan's beloved saffron-scented risotto. Dessert features a medley of dried fruit poached in Marsala wine, served over liqueur-soaked ladyfingers and a heavenly Mascarpone mousse laced with more wine.

Options for this class

$110 | Autumn in Milan | Friday November 9, 6PM to 9PM

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Techniques learned:

Fresh Pasta Workshop: Autumn Favorites -

Italians are world-famous for their pasta, and with good reason: whether it's light, ethereal egg noodles, delicate gnocchi, or rustic regional creations featuring heirloom flours, fresh pasta made the traditional Italian way rarely disappoints. And while a few recipes have won the hearts and stomachs of many, there are hundreds of other, lesser-known treasures that few gourmets have had the pleasure to taste. In this class, we'll learn to make three classic northern Italian pastas and pair each with their ideal sauce. We'll make hand-shaped quills called garganelli from Emilia-Romagna, tossed with Bolognese-style ragu; from Trentino-Alto Adige, chive-scented bread gnocchi known as canederli, sauteed in a fragrant sage butter sauce; and from Lombardy, delicate egg tagliatelle baked with spinach and Parmigiano until crispy and golden around the edges. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

Options for this class

$110 | Fresh Pasta Workshop: Autumn Favorites | Saturday November 10, 12PM to 3PM

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Techniques learned:

Fall Flavors of Italy-

This brand new menu features five elegant crowd-pleasers ideal for entertaining, as they can be prepared mostly ahead: handmade pasta, rosy filet mignon, a creamy souffle, savory Brussels sprouts, and a decadent chocolate-laced bread pudding. We'll begin our meal with picture-perfect Ricotta gnocchi in a roasted pepper sauce of our own making. 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, as are roasted Brussels sprouts with garlic and lemon. And for dessert, what could beat a chocolatey bread pudding laced with rum? Best of all, this dessert can be assembled a day ahead and baked just before guests arrive.

Options for this class

$110 | Fall Flavors of Italy | Friday November 16, 6PM to 9PM

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Techniques learned:

Italian Seafood Feast -

The Italian seaside: lush visions of blue waters, gentle breezes, golden sun... Take a virtual journey to the Italian seaside with me in this new class devoted to the pleasures of Italian seafood cooking. We'll start off with a pasta I sampled in Puglia, featuring briny mussels, clams, and shrimp in a wine-laced tomato sauce. We'll cook delicate filets of branzino Sicilian-style with pine nuts, raisins, tomatoes, and olives, and serve a heavenly shrimp and asparagus risotto, and cheese-stuffed zucchini, alongside. We'll finish up with a decadent Ricotta cheesecake in hazelnut-brown sugar pastry crust, the perfect finale to our seaside feast.

Options for this class

$110 | Italian Seafood Feast | Saturday November 17, 12PM to 3PM

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Techniques learned:

Italian Classics -

This new menu features a virtual taste journey across Italy's regions. We'll begin our feast with hearty tagliatelle, made by hand from a foolproof recipe you'll surely use time and again, tossed with southern Ital's beloved broccoli raab in garlic-chili oil; we'll share a trick that makes broccoli raab sweet and silky. We'll top chicken cutlets with Prosciutto, sage, and Provolone, and sauce them with a heady reduction fragrant with shallots, garlic, and herbs; a simple side of roasted fennel showered with Parmigiano and a sumptuous risotto laced with fresh herb pesto complement the chicken. And for dessert, 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 northern Italian feast.

Options for this class

$110 pp | Italian Classics | Friday November 30, 6PM to 9PM

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Techniques Learned:

Tuscan Holiday Classics -

Get ready for an unforgettable Tuscan menu just perfect for the holidays. Our starter: an elegant marriage of herb-marinated shrimp, creamy cannellini beans, and peppery arugula spiked with olives and lemon zest; this salad is so delicious, in fact, you'll find yourself making it time and again for guests. Our main course is a stunning chicken involtino (bundle in Italian) stuffed with fresh Ricotta, spinach, and Parmigiano, dredged in egg, rolled in sesame seeds for extra crunch and flavor, and baked rather than fried, just perfect with a refreshing tomato salsa accented by sweet basil, a side of pillowy potato gnocchi, and some roasted vegetables. For dessert, we'll whip up an addictive mousse of Mascarpone and Limoncello, topped with colorful berries.

Options for this class

$110 | Tuscan Holiday Classics | Saturday December 1, 12PM to 3PM

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Techniques learned:

Italian Seafood Feast for the Holidays -

Join us for a brand new class and learn to prepare five classic Italian dishes honoring the tradition of fish and seafood for the holidays. First we'll make a traditional fish soup; known as zuppa di pesce in Italy, it is a lovely starter to a holiday feast, especially spooned over garlic-rubbed bread to sop up the delicious juices. Next up: Mediterranean sea bass cooked Neapolitan-style, with a savory medley of tomatoes, capers, garlic, and capers. A side of shrimp-studded risotto and elegant roasted asparagus makes a beautiful complement to the fish. And for dessert, we'll bake our favorite crumbly, buttery, nut- and fig-stuffed pastry.

Options for this class

$110 | Italian Seafood Feast for the Holidays | Friday December 7, 6PM to 9PM

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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!

Options for this class

$110 | Fresh Pasta for Beginners | Saturday December 8, 12PM to 3PM

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Techniques learned:

Italian Holiday Favorites -

This menu has it all: an intensely flavorful layered focaccia, light-as-air fresh pasta, elegant filet mignon, succulent vegetables, and a dessert as beautiful to look at as it is delicious to eat. We'll begin by making an egg-and-oil-enriched yeast dough for a classic pizza rustica; this may be an Easter favorite in many Italian households, but it is a splendid first course (or even finger food) for the holidays. Next up, we'll combine potatoes and spinach to make delicate gnocchi that marry beautifully with a creamy Gorgozola cheese sauce. Roasted filet mignon in a deep, luscious red wine sauce is the main course for this winter feast; a side of slow-roasted cauliflower completes the plate perfectly. And for dessert, we'll bake buttery miniature tarts filled with whipped Mascarpone mousse and fresh raspberries.

Options for this class

$110 | Italian Holiday Favorites | Friday December 14, 6PM to 9PM

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Techniques learned:

Holiday Baking Workshop: Sweets for The Holidays -

Hands-On Workshop:

Lunch menu:

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 Ricotta cookies glazed with a lemony icing. 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 | Holiday Baking Workshop: Sweets for The Holidays | Saturday December 15, 12PM to 3PM

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Techniques Learned:

Italian Home Cooking -

  • Lasagna with Caramelized Radicchio, Pancetta & Onions
  • Filet Mignon in Red Wine Glaze
  • Roasted Asparagus with Parmigiano
  • Caramelized Cauliflower with Smoked Mozzarella & Nutmeg
  • Decadent Marzipan Cake

Here's a menu that exemplifies Italian home cooking at its best: simple but deeply flavorful, each dish highlighting one essential ingredient and treating it with respect and restraint. We'll begin our autumn feast with a sophisticated lasagna, layered with caramelized radicchio, onions, and Pancetta, napped with creamy bechamel sauce. Next up: rosy filet mignon, roasted until tender and served with a rosemary-infused red wine glaze, complemented by a side of roasted cauliflower and Parmigiano-dusted roasted asparagus. For dessert, we'll master the art of making the lightest, most decadent almond paste cake ever.

Options for this class

$110 pp | Italian Home Cooking | Friday January 18, 6PM to 9PM

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Techniques Learned:

  • Making fresh pasta dough
  • Layering lasagna
  • Working with radicchio
  • Making bechamel
  • Roasting filet mignon
  • Making a red wine reduction
  • Roasting vegetables
  • Working with almond paste

Fresh Pasta Workshop: Winter Favorites -

  • Spinach & Ricotta Gnocchi in Sage-Scented Butter
  • Tagliatelle with Peas, Saffron, & Prosciutto
  • 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 sauce featuring fresh peas, Prosciutto, and saffron; 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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$110 pp | Fresh Pasta Workshop: Winter Favorites | Saturday January 19, 12PM to 3PM

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Techniques Learned:

  • Infusing sage butter
  • Making saffron cream sauce
  • Handling spinach gnocchi
  • Kneading pasta dough
  • Rolling out fresh pasta
  • Working with semolina flour dough
  • Cutting tagliatelle
  • Shaping cavatelli

Northern Italian Feast -

  • Butternut Squash Gnocchi with Sage-Infused Butter
  • Truffled Chicken Bundles with Mushrooms, Fontina, & White Wine
  • String Beans with Sundried Tomatoes & Thyme
  • Rosemary-Scented Potato & Goat Cheese Torte
  • Chocolate Chunk Bread Pudding with Warm Caramel Sauce & Vanilla Whipped Cream
In this new class, we'll prepare five fabulous dishes that draw on the best of northern Italian home cooking from four distinct regions of Italy. 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. From Piedmont, slow-cooked chicken stuffed with wild mushrooms, cheese, and a hearty dose of white wine, splashed with truffle oil just before serving. From Emilia-Romagna, string beans roasted with slivered sundried tomatoes and garlic, a colorful side dish that warms any winter table. From the Umbrian countryside, a golden potato torte flavored with goat cheese, Parmigiano, and fresh rosemary. 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 | Northern Italian Feast | Friday January 25, 6PM to 9PM

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Techniques Learned:

  • Handling delicate gnocchi dough
  • Stuffing chicken
  • Using truffle oil
  • Caramelizing vegetables
  • Making potato torte
  • Whipping fresh cream
  • Making caramel sauce

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 everyone 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, when making risotto in a class of 16 people, it would be impossible 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 (for example) amazing gnocchi every single time - so we spend more time on these more challenging 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