We can't easily fly off to Italy these days, but we can bring the warmth and hospitality and rustic simplicity of good Italian trattoria cooking right into our own homes.
DurationWe can't easily fly off to Italy these days, but we can bring the warmth and hospitality and rustic simplicity of good Italian trattoria cooking right into our own homes.
Menu:
Pan-Roasted Lemon-Rosemary Chicken
Creamy Polenta Parmigiano
Garlicky Roasted Broccoli Rabe
Home Cooking New York (HCNY) was founded in May 2002, shortly after founder Jennifer Clair was downsized from her Food Editor position at Martha Stewart Living.
After years of writing cookbooks, recipes, and food editorials, the opportunity to come together with eager culinary students in a kitchen classroom seemed like the next logical step.
Back then, Jennifer was the sole chef-instructor, teaching nightly private cooking classes in students’ home kitchens all over New York City. Over the last 17 years.
The company has grown to include 5 outstanding chef-instructors, all ready to be dispatched into the home kitchens of the (reasonably-distanced) tri-state area.
Nothing beats the taste and texture of fresh pasta! Learn to make homemade, fresh pasta and our weeknight Bolognese sauce to pair with it!
Pasta Party class is offered by Cosabella Kitchen. Have a pasta party for you and your friends! The room charge can be split amongst class attendees if needed. Included: Appetizer; Pasta Instruction; 4-Course Italian Dinner.
The secret is fresh made! Roll up your sleeves and come join us for a hands-on class where you will make both a stuffed ravioli and hand cut pappardelle from scratch. Our signature vodka tomato sauce and a garden pesto are perfect compliments to both pastas.
Pizza Making Class is offered by The Simple Kitchen. I teach cooking/baking classes for all ability levels for ages Pre-K thru adult. Small group instruction is our specialty, providing detailed lessons and interactive classes.
High in the hills of Italy, seasons are spent with beef grilled over glowing coals and drizzled with olive oil, served with red wine and roasted vegetables.
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