The class offers the surest way for adding more vegetables to your daily regime. We'll help demystify all the different vegetation available at the supermarket and then teach you how to cook it so you enjoy every forkful.

• Blanching: Garlicky Broccoli Rabe; Green Beans with Lemon Gremolata
• Roasting: Roasted Potatoes + Fennel, Roasted Ratatouille
• Working with Leafy Greens: Sautéed Swiss Chard with Garlic and Almonds

Ramen!  That richly-seasoned noodle soup from Japan, whose broth should send shivers down your spine with delight. If you live near a good ramen shop, you are in luck. If not, then consider yourself equally lucky enough to have an excuse to make it from scratch, chewy noodles and all. 

• Chicken-Miso Ramen Broth
• Homemade Ramen Noodles
• Crispy Pork Belly
• Soy-Marinated Jammy Eggs
• Ramen Accoutrements (scallions, bok choy, nori, chile oil)

What could be more fun that hand-pulling your own fresh mozzarella or creating delicate creamy ricotta cheese with your own two hands? Nothing! 

• Fresh Mozzarella + Burrata
• Fresh Ricotta Cheese
• Buttermilk Paneer (fresh Indian cheese for curries)
• Cashew Cheese (nut cheese is all the rage and quite delicious)

The class will also include a few dishes that incorporate your homemade cheeses, like crispy mozzarella sandwiches and a quick Indian curry. 

Come see why Julia Child devoted her whole life to this wonderful cuisine.

• Gougères (warm Gruyere cheese puffs)
• Pan-Roasted Chicken with Thyme Jus
• Roasted Ratatouille
• Apple Tarte Tatin with Crème Fraîche

Knead, roll, boil, and bake your own authentic NYC style bagels and chewy soft pretzels! We'll provide plenty of cream cheese, smoked salmon, and yellow mustard for proper enjoyment. 

• Hand-Rolled Bagels (assorted flavors)
• Hand-Rolled Soft Pretzels

We’ll cover three different (apartment-friendly) ways to cook fish as well as the how-to’s of buying, storing, and substituting one fish for another. Everyone will go home with a fish-buying pocket guide that details the current "best choices" to the "avoid" lists.  

• Parchment-Roasted Fish with Citrus and Herbs
• Crispy Fish with Lemon-Caper Butter
• Asian-Braised Fish with Bok Choy, Ginger, and Tomatoes
• A Pot of Perfect Rice

This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen.

This boot camp focuses primarily on techniques you'll need to create meals firmly rooted in the the vegetable kingdom, along with legumes, grains, and eggs. This course is ideal for vegetarians and anyone who wants to add more vegetables and plant-proteins to their cooking repertoire. (We will be using dairy in some of the dishes, but most of the curriculum is also suited for vegan cooking.)
 
​This program meets every week for 5 weeks.

START DATE + REMAINING CLASS DATES:

• …

We are obsessed with the flavors of Persian cooking, which teems with an abundance of fresh herbs, sour and sweet ingredients, and fragrances that make you heady (saffron, rose petals!). 
Join us as we explore some of the ingredients and cooking techniques that make the dishes of Iran, with their brilliant hues and seasonings, so marvelous to cook and eat. 

• Kuku Sabzi (baked eggy dish with a million herbs)
• Chicken Fesenjan (a rich walnut + pomegranate stew) 
• Steamed Rice with a Golden Tahdig (crispy crust)
• Masto-o Khiar (Herbed Cucumber Yogurt)

This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen.
 
We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.

Each class concludes with a full sit-down meal where you and fellow classmates enjoy everything you cooked.

WAITLIST:
We are currently booked solid (save for a Friday morning camp starting 2/21) due to a frenzy of holiday bookings. To be notified when we add new start dates, please join our Boot Camp Waitlist. If you…

We'll cover how to cook every part of the chicken so each piece comes out just right, and show you how to break down a whole bird into its parts. 
We will also demystify what kind of chicken you should be buying at the grocery store.   

• Chicken Breasts with Classic Pan Gravy
• Lemon-Rosemary Roasted Thighs
• Homemade Chicken Broth
• Bitter Greens Salad with Schmaltzy Garlic Croutons

This vegetarian roundup of excellent dishes harnesses the rich and vibrant flavors of the world's great cuisines. 

• Indian Matar Paneer (curried peas, tomatoes, and caramelized fresh cheese)
• Thai Red Coconut Curry with Crispy Tofu and Fresh Herbs
• Warm Lentil Salad with Roasted Carrots and Minted Feta Cheese
• "Beans and Greens" (i.e. How to Build a Meal Around a Can of Beans and a Bunch of Leafy Greens)

Learn the secrets to using Indian spices and cooking techniques, so you can make all of your Indian restaurant favorites at home. 

• ​Matar Paneer (with Homemade Paneer)
• Golden Chicken Korma
• Lentil Dal with Spiced Butter
• Cilantro-Mint Chutney
• Steamed Basmati Rice

We will explore all the different ways to create flavorful sauces for different types of food, from classic “mother” sauces and pan sauces to vegetable and herb purées.

• Sauces for Vegetables (vinaigrette variations + beurre blanc)
• Sauces for Meat (pan gravies)
• Stand Alone Sauces (vegetable and herb sauces: red pepper coulis + fresh green herb sauce)

This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen.
 
We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.

Each class concludes with a full sit-down meal where you and fellow classmates enjoy everything you cooked.

WAITLIST:
We are currently booked solid (save for a Friday morning camp starting 2/21) due to a frenzy of holiday bookings. To be notified when we add new start dates, please join our Boot Camp Waitlist. If you…

When you start with duck, you can't go wrong. Learn how to use every part, from the breast to the legs to the all-important drippings.

• Crispy Duck Breast with Cherry-Thyme Jus
• Duck Confit (legs cooked in rendered fat to lusciousness)
•      over Frisee Lettuce Salad
• Crisp Potato Galettes Cooked in Duck Fat
• Quick Duck Stock

Who doesn't love watching "Great British Bake Off"? 

We are huge fans ourselves, so we decided to recreate the famed tent in our own SoHo kitchen, minus the competitive element. Instead we'll drink tea together while learning the baking techniques behind some of the show's signature desserts.

Due to popularity, we now have 2 of these GBBO-inspired classes. Makes sure to check out our *MORE* GBBO Classics class too!

Each participant will go home with their own 4-inch Victoria Sandwich Cake and a slice of Swiss Roll to impress family + friends.

• Victoria Sandwich Cake (with raspberry jam and whipped…

​Learn how to balance the hot, sour, salty and sweet flavors of this vibrant cuisine.

• Thai Hot and Sour Shrimp Soup
• Crispy Fish with Tamarind-Chile-Thai Basil Sauce
• Red Coconut Curry with Chicken, Pineapple, Peppers + Snow Peas
• Steamed Sticky Rice

This is the right time of year to perk up your soup repertoire with the vibrant and warming flavors of Mexico, India, and Italy. All the soups in this class are vegetarian.

• Tuscan Ribollita
• Smoky Black Bean Soup with Sweet Potatoes
• Roasted Butternut Squash Soup with Apple + Ginger 
• Indian-Spiced Red Lentil Soup with Coconut + Spinach

This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen.
 
We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.

Each class concludes with a full sit-down meal where you and fellow classmates enjoy everything you cooked.

WAITLIST:
We are currently booked solid (save for a Friday morning camp starting 2/21) due to a frenzy of holiday bookings. To be notified when we add new start dates, please join our Boot Camp Waitlist. If you…

Everything you ever need to know about choosing, storing, sharpening, holding, and using the most important tool in the kitchen. We will have 8-inch chef's knives for you to practice on, but you are also welcome to bring your own knife. 

• Included in the price is a * knife sharpening stone of your own *, which we will teach you how to use flawlessly before you leave. 
• And so you have something to cook (and eat!) with all your expertly chopped ingredients, we'll also make a meal to share at the end of class, usually a minestrone soup or a vegetable stir-fry.

This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen.
 
We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.

Each class concludes with a full sit-down meal where you and fellow classmates enjoy everything you cooked.

WAITLIST:
We are currently booked solid (save for a Friday morning camp starting 2/21) due to a frenzy of holiday bookings. To be notified when we add new start dates, please join our Boot Camp Waitlist. If you…

This hands-on, skills-based series covers the advanced skills that amateur cooks need to take their culinary education to the next level.

We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident that you can tackle these skills on your own.

Our Culinary Boot Camp for Beginners is NOT a prerequisite if you already feel comfortable in the kitchen.

Each class concludes with a full sit-down meal where you and fellow classmates enjoy everything you cooked.

WAITLIST:
We are currently booked solid (save for a Friday morning camp starting 3/7) due to a…

Learn to make some of your favorite Korean restaurant dishes while exploring the ingredients and cooking techniques that make Korean food so invigorating and delicious.

• Kimchi Jjigae (Pork Belly, Tofu, and Kimchi Hot Pot)
• Goon Mandoo (Pan-Fried Handmade Pork Dumplings)
• Beef Bulgogi with Sticky Rice and Accompaniments
• Kimchi Fried Rice with Fried Egg

This class is designed to be the end-all-be-all for your seasoning questions. We cover all of the following, and cook up a variety of different dishes that incorporate these techniques:

• ​Identifying every herb and spice available to you in the supermarket 
• When to choose herbs vs. spices
• Food pairings (what herbs/spices pair well with what meats, vegetables, starches, fruit)
• Medicinal properties
• Where to buy
• How to store

To highlight these teachings, we'll make a spiced rice pilaf, Indian lentil dal with aromatic butter, and fattoush (a Middle Eastern chopped salad with spiced pita chips and fresh…

There are few places in the world where you can eat so well.

• Classic Parmigiano Risotto with Butternut Squash + Sage
• Fresh Ricotta Gnocchi 
• Braised Pork Ragout
• Garlicky Broccoli Rabe

This class will offer you a valuable set of culinary techniques to move you along in your kitchen education. 

• Knife Skills
• Cooking Meat to Perfection (Pan-Roasted Chicken)
• Making Flavorful Pan Sauces (Classic Chicken Gravy)
• Roasting Vegetables (Roasted Potatoes + Seasonal Vegetables)
• Blanching Green Vegetables (String Beans with Lemon Gremolata)
• Cooking Leafy Greens (Swiss Chard with Lemon and Garlic)

This class is for those who have already taken our original Great British Bake Off class OR just want to learn how to make the baked goods listed below! (NOTE: It is NOT required that you take the first GBBO class to join us for this one).

We'll bake and drink tea together while learning the techniques behind some of the show's signature desserts.

Each participant will go home with their own 4-inch poppyseed cake and 4-inch chocolate fudge cake to share with family + friends.

• Lemon Poppyseed Drizzle Cake
• Chocolate Fudge Cake with Chocolate Ganache and Fresh Raspberries (the cake shown in the…

Learn how to make your Japanese restaurant favorites! We'll make both meat/seafood + vegetarian versions of the sushi rolls and dumplings.

(This class is only for kids 10+. No parental enrollment required.)

• Assorted Nori Maki (sushi rolls)
• Vegetable + Pork-Cabbage Gyoza (dumplings)

This class will offer you a valuable set of culinary techniques to move you along in your kitchen education. 

• Knife Skills
• Cooking Meat to Perfection (Pan-Roasted Chicken)
• Making Flavorful Pan Sauces (Classic Chicken Gravy)
• Roasting Vegetables (Roasted Potatoes + Seasonal Vegetables)
• Blanching Green Vegetables (String Beans with Lemon Gremolata)
• Cooking Leafy Greens (Swiss Chard with Lemon and Garlic)

This class will help you better understand the differences between fresh and dried pasta and how to up your game when making even the simplest pasta dinner at home. 

We'll make fresh pasta dough from scratch and cook/taste a variety of different dried pastas, so you can see the difference in quality. We'll also create a series of different sauces that help you better understand how to pair sauces with the right pasta, based on size, shape, and texture.

• Fresh Pasta Dough
• Hand-Cut Pappardelle with Classic Meat Ragout
• Orecchiette with Kale-Almond Pesto
• Linguine and Clam Sauce 
• Italian Bitter Green…