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Cooking Classes Coming up in New York

Learn about cooking techniques and teamwork to create a healthy dish. Cooking together as a family has never been this good! Everyone learns, from toddlers to teens as well as parents! Our motto is teamwork! This class is great for siblings. We’ll do the cleanup.Note: Child must meet a minimum age requirement of 3yrs

T.   Sep 23rd, 5pm
All levels
Tuesday September 23 5pm - 6pm 1 Session $60
Thursday September 25 5:15pm - 6:15pm 1 Session $60
Tuesday September 30 5pm - 6pm 1 Session $60
Thursday October 2 5:15pm - 6:15pm 1 Session $60
Tuesday October 7 5pm - 6pm 1 Session $60
Thursday October 9 5:15pm - 6:15pm 1 Session $60
Tuesday October 14 5pm - 6pm 1 Session $60
Thursday October 16 5:15pm - 6:15pm 1 Session $60
Tuesday October 21 5pm - 6pm 1 Session $60
Thursday October 23 5:15pm - 6:15pm 1 Session $60
Tuesday October 28 5pm - 6pm 1 Session $60
Thursday October 30 5:15pm - 6:15pm 1 Session $60
Tuesday November 4 5pm - 6pm 1 Session $60
Thursday November 6 5:15pm - 6:15pm 1 Session $60
Tuesday November 11 5pm - 6pm 1 Session $60
Thursday November 13 5:15pm - 6:15pm 1 Session $60
Tuesday November 18 5pm - 6pm 1 Session $60
Thursday November 20 5:15pm - 6:15pm 1 Session $60
Tuesday November 25 5pm - 6pm 1 Session $60
Thursday November 27 5:15pm - 6:15pm 1 Session $60
Tuesday December 2 5pm - 6pm 1 Session $60
Thursday December 4 5:15pm - 6:15pm 1 Session $60
Other Dates (22)

When cold winds bring a chill, let these hearty vegetarian creations warm you. Everyday meals will feature winter vegetable stew with coconut and cashews; chickpeas in tangy tamarind sauce; warm asparagus salad with arugula and walnut vinaigrette; butternut squash gratin with onions and sage; smoky black bean quesadillas; mushroom and green chili e

M.   Dec 8th, 7pm
All levels
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You won't miss the meat when the markets are filled with this much glorious, local fall produce. Menu:Farro Risotto with Wild Mushrooms and Goat CheeseRoasted Winter Ratatouille with Ricotta Salata Moroccan Vegetable Tagine with Chickpeas & Apricots Farro Pilaf

Th.   Oct 16th, 6pm
All levels

Learn the secrets to using Indian spices and cooking techniques, so you can make all of your Indian restaurant favorites at home. All the dishes in this class are vegetarian. Learn to make:Mango-Cardamom Lassis Braised Cauliflower and Chickpeas in a Tamarind-Coconut CurryMatar Paneer (curried peas and tomatoes with fresh cheese) Red Lentil Dal with

T.   Oct 21st, 6pm
All levels

Get acquainted with one of the world’s most nutritious fruits and learn about its superlative health benefits. First, we’ll learn how to open both mature and young coconuts, then we’ll make fresh coconut milk from the mature variety and fresh fruit smoothies from the other. Hands-onWe’ll use coconut in its dried and canned forms as well as

Th.   Dec 4th, 6:30pm
All levels

In this class, we’ll learn the basics of wrapping and how to make both Chinese dumplings and wontons.Love dumplings and eager to make them at home? Join us in this 2 hour dumpling extravaganza!Then we will move on to the cooking process, to learn a sure-fire method for pan-frying dumplings to crispy perfection. As for the wontons, so you can lear

W.   Oct 8th, 5pm
All levels

As a dress rehearsal for the big holiday, practice making a full course Thanksgiving meal under the expert eye of Peter Berley. No time to dig through cookbooks for recipes? Relax. Peter has designed a winning menu from start to finish with just the right blend of classic flavors that will leave everyone asking for more. The meal includes: Cau

F.   Nov 21st, 5pm
All levels

If you suffer from intestinal distress or disease (including acid reflux, IBS, candida, colitis or Crohn’s), improper digestion of specific carbohydrates is a likely cause. In this class, Lolly Totero, who teaches physicians at Weil Cornell, will teach you how to reduce and even reverse digestive issues with targeted dietary changes. She will dis

M.   Jan 26th, 6:30pm
All levels

Matt Le-Khac, the chef of An Choi is teaching a class focused on working with fresh herbs. Fresh herbs are so important in Vietnamese cuisine that every family meal will always have a plate brimming with fresh herbs that each offering a specific function or taste to the dish being served. Any dish in the repertoire almost serves as a medium or excu

W.   Oct 29th, 7pm
All levels

Students will learn the basics of buying, storing, and cooking shellfish to tender perfection. This is a great follow-up to our How to Cook Fish class or for anyone who loves their shellfish.Learn to make:Spaghetti alla Vongele (classic white clam sauce)Braised Shrimp PuttanescaSteamed Mussels Provencal with Garlic CroutonsSeared Scallops with R

Th.   Oct 9th, 7pm
All levels

Guests will prepare and experience a four course dinner menu with our Chef: appetizer, pasta, main course and dessert.

T.   Oct 14th, 6:30pm
All levels

You'll get guidance in every step, from stocking staples to time management and how to freeze and store. Partial ParticipationYour demanding schedule really can accommodate homemade meals! Cook up Jay's delectable dinners on one weekend day and you'll sit down to a great meal Monday through Friday. Reheating takes just 20 minutes.You'll cook in t

F.   Jan 23rd, 6pm
All levels

There is nothing better than homemade soups to keep you warm during cool fall nights. Starting with raw ingredients from the market and ending with dishes that are sumptuous yet comforting, in this class, we’ll make soups, stews, and chowders that are light in constitution yet hearty enough to ward off the cold.

T.   Nov 11th, 7pm
All levels

Simplify your holiday cooking by learning tricks for preparing traditional holiday recipes ahead of time. The menu includes turkey and gravy; cranberry and orange relish; classic mashed potatoes; apple stuffing; braised Brussels sprouts with hazelnuts; honey glazed carrots; and pecan pie—sure to please anyone who is coming to dinner.

Th.   Nov 20th, 7pm
All levels

The autumnal bounty can seem overwhelming--but that's only if you don't know what to do with it. Our in-house cookery expert Holly will share her fall food secrets during this cooking class-tasting menu hybrid class. Come hungry.

T.   Oct 7th, 7pm
All levels

We’ll cover four different ways to cook fish as well as the how-to’s of buying, storing, and substituting one fish for another.Parchment-Roasted Salmon Fillets with Orange-Olive-Caper RelishCrispy Fish with Lemon-Caper ButterAsian-Braised Cod with Bok Choy, Tomatoes, and ScallionsGarlicky Shrimp, Spanish-Style

T.   Oct 14th, 6pm
All levels
Tuesday October 14 6pm - 8:30pm 1 Session $100
Thursday November 13 6pm - 8:30pm 1 Session $100
Other Dates (2)

Cook a delectable French meal - the best way to learn why Julia Child devoted her whole life to this cuisine. Dishes to be cooked:Goat Cheese SouffléHanger Steak with Red Wine-Shallot Pan SauceString Beans with Dijon VinaigretteDark Chocolate Mousse with Fleur de Sel Whipped Cream

F.   Oct 3rd, 6pm
All levels
Friday October 3 6pm - 8:30pm 1 Session $100
Saturday October 25 6pm - 8:30pm 1 Session $100
Other Dates (2)

Become a produce connoisseur and create elegant meals with items straight from the market.Learn the best time to buy produce and determine the perfect ripeness. You'll join Chef Irene for a morning tour of the Union Square farmers’ market and prepare gourmet dishes using fresh herbs, vegetables, and fruits. A Meatless Mondays offering.

M.   Oct 20th, 7pm
All levels

Summer Roll with Shrimp and peanut sauceCucumber and Squid SaladPad Thai with shrimpMassaman Curry with chickenMango sorbetStudents work with fresh seasonal farmers’ produce and other healthful ingredients to prepare gourmet meals in a relaxed setting. Each student receives a recipe packet and all classes end with a sit-down dinner.

Su.   Oct 26th, 5pm
All levels

Contorni, or Italian side dishes, take advantage of simple ingredients to make beautiful dishes with matching aromas. Try stuffed Italian eggplants; grilled vegetable antipasto with basil pesto; fennel with shaved Parmigiano-Reggiano, lemon, and olive oil; herbed white bean purée with garlic toast; steamed string beans with bagna cauda (contains f

M.   Dec 1st, 7pm
All levels
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