Thankfully we have 2 other Culinary Classes for you to choose from. Check our top choices below or see all classes for more options.
The Good Food Project See all classes by this school @ Virtual Classroom
Master the art of avocado in this interactive virtual cooking class. Learn how to select, prep, and season avocados while creating classic guacamole, avocado pico de gallo, and fresh mango avocado salsa. Perfect for beginners, this class includes an ingredient kit delivered to your door so you can cook along from home with confidence.
Oct 21st
6–7pm ET
Oct 21st
7–8pm ET
Oct 21st
8–9pm ET
Oct 21st
9–10pm ET
Oct 22nd
12–1pm ET
This class has 509 more dates.
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The Good Food Project See all classes by this school @ Virtual Classroom
Spice up your kitchen in this interactive virtual salsa-making class. Learn to prepare fresh pico de gallo, roasted salsa verde, and restaurant-style tomato salsa while mastering knife skills, pepper handling, and flavor balancing. An ingredient kit is delivered to your door, making it easy to create fresh, customizable salsas from home.
Oct 21st
12–1pm ET
Oct 21st
1–2pm ET
Oct 21st
2–3pm ET
Oct 21st
3–4pm ET
Oct 21st
4–5pm ET
This class has 515 more dates.
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It's time to advance your culinary skills.
This virtual, skills-based series is designed for home cooks who already have some comfort in the kitchen, but are looking to advance their culinary chops. Each weekly cooking topic will focus on multiple variations and ingredients to drive it home, to help expand your recipe repertoire.
Each 2-hour class meets once a week for 6 consecutive weeks.
Week 1: Vegetables
SKILLS COVERED: Knife Skills Review ~ Vegetable Combining ~ Vegetable Soups
YOU’LL MAKE: Roasted Ratatouille, Kale Salad with Garlicky Breadcrumbs, Gingered Butternut Squash and Apple Soup
Week 2: Fish
SKILLS COVERED: How to Buy Fresh Fish (wild vs. farm-raised) ~ Pan-Searing: Skin-On vs. Skin-Off ~ Slow-Roasting ~ Sauces for Fish
YOU’LL MAKE: Fish Fillets with Lemon-Caper Butter Sauce, Crisp-Skinned Fish with Fresh Green Herb Sauce, Slow-Roasted Fish with Oranges + Fennel
Week 3: Pasta
SKILLS COVERED: Making Fresh Gnocchi ~ Dry vs. Fresh Pasta ~ Proper Pasta Saucing Technique
YOU’LL MAKE: Fresh Ricotta Gnocchi with Basil Pesto, Pappardelle with Meat Ragout, Tricolore Salad
Week 4: Braising
SKILLS COVERED: Braising Techniques (white vs. brown) ~ How to Make Gravy
YOU’LL MAKE: Braised Pork Tenderloin (or Chicken Thighs) with Apple-Cider Gravy, Braised Chicken with Mushroom Ragout, Smoky Braised Kale
Week 5: Shellfish
SKILLS COVERED: Choosing, Cleaning, and Cooking Mussels, Clams, and Shrimp
YOU’LL MAKE: Mussels Provençale with Garlic Toasts, Linguine with White Clam Sauce, Spanish Garlic Shrimp
Week 6: Doughs
SKILLS COVERED: Pie Crust 101 ~ Yeasted Doughs
YOU’LL MAKE: Seasonal Fruit Hand Pies, Yeasted Flatbreads, Fattoush Salad with Feta and Olives (to eat with the fresh bread)
This course is available for "remote" learning and will be available to anyone with access to an internet device with a microphone (this includes most models of computers, tablets). Classes will take place with a "Live" instructor at the date/times listed below.
Upon registration, the instructor will send along additional information about how to log-on and participate in the class.
For NYC In-Person Classes:
You’ll receive a complete recipe packet and enjoy a full sit-down meal at the end of class with your classmates. Our classes are BYOB, and you are welcome to bring a bottle to enjoy at the sit-down meal (not including our baking or dessert classes).
Our classes are hands-on, coupled with demonstration-style teaching. Everyone is situated at their own cutting board/chef’s knife station around a large wooden work table that accommodates the whole class (10 people max). We work together as a group, with the chef at the head of the table.
We focus on knife skills, preparing ingredients for cooking, and we strive to find every opportunity to offer you a hands-on experience at the stove and at your station, all within the spatial parameters of a single stove/family-style kitchen. We ask for volunteers to assist in all cooking.
For Public Classes:
We have a firm 3 business days cancellation policy (for credit only) to ensure that we have enough time to re-fill your seat with another student.
Please note: Boot Camps require 6 business days notice to be rescheduled.
While it is not in our nature to say no, we are simply not able to accommodate last-minute illnesses or work-related conflicts. However, you are always welcome to send someone in your place, because we understand that these things do happen. Classes are not refundable.
For Culinary Boot
Camps:
Because of the volume of Boot Camps we offer, we cannot offer make-up classes to anyone who misses a single class, no matter the reason, as it happens too often and we cannot handle that volume of make-ups. Once you book your boot camp, make sure to mark (and prioritize) all the dates in your calendar.
Because we know how disappointing it is to miss a class, you are
always welcome to send a friend in your place (just send us their name ahead of
class), and perhaps insist that they cook you dinner as repayment.
In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.
Thank you for understanding!
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Home Cooking New York is a cooking school in downtown New York City that offers intimate and hands-on cooking classes. With a variety of courses covering basic cooking techniques and cuisine-focused favorites, Home Cooking New York caters to students of all skill levels who want to expand their culinary abilities.
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