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Currently viewing classes from:$0 to $1000
By popular request, ICE has developed this series of classes for those of you who want to learn to prepare a full menu in one evening. Inspired by some of our most popular classes, each team of two will prepare its own appetizer, main course, two side dishes and dessert. You will then sit down to eat as a group. If you cook for yourself, or for two
Winter calls for comfort foods, and the Italians know how to make some of the best dishes for this weather. Come learn why the shape of pasta really matters. And how to properly cook your dried and fresh pastas (because we have a hunch you could do it better!).
This class will teach students how to prepare delicious, classic dishes of Northern Italy, home to some of the best-fed people in the world.
The class menu will include:Risotto Parmigiano with Butternut Squash and SageFresh Ricotta Gnocchi with Sage Browned ButterGarlicky Broccoli RabeTuscan Kale Salad with Parmigiano and Lemon
Students 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.Menu:Tomato Basil BruschettaStuffed Tomatoes with Rice and ParmesanSpinach Gnocchi with RicottaRoasted Stuffed Pork Tenderloin with Dried
You don’t have to fly across the globe to get the fresh taste of homemade Italian cuisine. With a fresh and vibrant menu, we will take you on a delicious tour of home-made Italian favorites. We’ve collected the country’s best staples and will teach you the basics to make a colorful bruschetta, a decadent wild mushroom & truffle oil risott
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
A splendid and vast tradition in cookery has flourished for centuries in Tuscany. You'll create:Escarole salad with walnut red wine vinaigretteSlightly mashed roasted sunchokes with goat cheeseHomemade butternut squash and ricotta ravioli with sage brown butterWhole roasted branzino with lemon anchovy radicchioClassic tomato and garlic bruschettaHo
Tuscany is one of the regions of Italy that is most popular with tourists, thanks to cities that team with treasures of art and architecture and a hilly countryside that offers idyllic landscapes. The delicious fare found throughout the region also has much to do with its appeal. This class offers you another opportunity to celebrate Tuscany throug
The simple yet refined flavors of Tuscan cooking are world-famous, and with good reason. Whether the product of one of Florence's great restaurants or the simple dishes from a country kitchen, the integrity of Tuscan cooking has won applause for centuries. Learn some of the secrets of this venerable cuisine as you make and enjoy Bellinis (sparklin
Calling all pasta lovers! Do you know how to make fresh pasta by hand? This workshop will show you all the tips & tricks to turn you into a regular pasta aficionado. We’ll share our super delicious and easy pasta dough recipe, plus tons of tricks to make all those pasta shapes you love to eat. Learn to knead, roll and cut pasta into fettucini
Bold, natural flavors dominate the steak tradition of Italy, and you’ll learn to prepare two versions---Florentina and Pizzaiola. You’ll also make the classic accompaniments to these dishes, a trio of great starters and one fabulous dessert. On the menu: Bistecca alla Fiorentina (classic grilled porterhouse flavored with olive oil, lemon and g
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agriculture regions of Italy. It is known for its homemade pasta, chestnuts, balsamic vinegar, Parma ham, and Parmigiano-Reggiano, among a wealth of other products. While enjoying local wines such as Sangiovese and Barbera,
Learn to make:Luscious chocolate dessertsElegant chocolate soufflés that can be prepped aheadFrozenCooked laterDelicate yolk-free Italian chocolate mousse with hints of cherryDark chocolate browniesHandmade chocolate truffles
Is it love or the all-around great feeling you get from eating chocolate? Just in time for Valentine’s Day, each of these melt-in-your-mouth world-class desserts is built around a different technique and, using Jay’s tips and tricks, you’ll learn how to make nut flour, correctly fold ingredients for maximum aeration and lightness, temper mous
Learn from a chef who says that he “enjoys being a chef because there is more to it than just cooking – you are constantly learning, you’re always a student.” This will be a stellar class as Executive Chef CHAD BROWN of Davio’s Italian Steakhouse turns his love of learning, his exposure to premier fish and meat, and familiarity with very
You'll get guidance in every step, from stocking staples to time management and how to freeze and store. Your 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 teams, one vegetarian
Growing up in New York’s bountiful Hudson Valley,CHRIS CIPOLLONE, always knew he would become a chef, having learned from an early age to appreciate the local and seasonal ingredients that surrounded him. Now Chef/Co-Owner of Piora and the collaboration between this innovative chef and Simon Kim, homage is paid to the Italian and Korean heritages
Join us in welcoming Tuscany’s Salcheto Wines and New York’s own Grimaldi’s Pizza for this one of a kind wine and food pairing event. Salcheto winemaker Michele Manelli will be on hand to be our guide! Save the date now – this is an experience not to be missed! Call your friends and let’s have a party!There should be a synergy betwee
HAROLD DIETERLE is Chef/Owner of West Village favorite Perilla and the hugely popular Kin Shop, which was awarded two stars by The New York Times.The Marrow, Harold’s newest venture, is a tribute to his Italian–German heritage with a menu featuring contemporary and seasonal dishes highlighting flavors from both of these cuisines. His skill and
Create a gorgeous Italian dinner from start to finish – from floured hands to handmade pasta. Students will get the opportunity to learn different techniques such as hand-shaped, rolled and filled pastas as well as sauces and preparations.
Sample MenuLemon Ricotta RaviolOrecchiette with Kale PestoPotato Gnocchi with Tomato Sauce
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