pesto

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    The Pizza Parlor

    (141)
    Whether you like your pizza with a thick or a thin crust, with tons of sauce or no tomato at all, this class will give you a repertoire that includes just about everyone’s favorite. You’ll start by learning to make pizza dough, and while the dough is rising, prepare various toppings. You’ll learn the best baking techniques and work hands-on to make the following: caprese salad with hand-pulled mozzarella; pizza dough; tomato sauce; pesto sauce; pizza toppings including prosciutto, fresh herbs and sautéed vegetables; and dessert pizza with Nutella and fresh fruit.
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    The Pizza Parlor

    225 Liberty St, New York

    • Learn how to make both thin- and thick-crusted pizzas at the Institute of Culinary Education
    • Work hands-on to create pizzas with a variety of tasty toppings
    • Master proper pizza baking techniques
    • No experience necessary
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    139 positive reviews
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    Handmade Pasta Twist (BYOB)

    (101)
    Pasta, pasta, pasta! Do you know how to make fresh pasta by hand? We can't wait to teach you. Join us as we create our signature pasta dough and an oh-so-cool twist on the original. Learn the tips and tricks to becoming a pasta aficionado as we master kneading, rolling, and shaping pasta like the pros into fresh Spaghetti and hand-rolled Garganelli. And no pasta is complete without the sauce so we're whipping up a zesty nut-free Pesto and Alfredo duo to dazzle our homemade pasta creations. Bring your friends and your own wine for a night of fun-filled pasta.
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    Handmade Pasta Twist (BYOB)

    109 W 27th St, New York

    • Master the art of making healthy homemade pasta during a hands-on cooking class
    • Learn to make various pasta doughs, including whole wheat, spinach, and beet
    • Handcraft the pasta in a variety of traditional shapes while also making two different sauces
    • Treat yourself to a social cooking class and liven things up with your favorite beer or wine
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    99 positive reviews
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    All About Technique: Sauces

    (141)
    The sauces you will learn to make in this class are not just for special-occasion dishes you'll prepare once a year. Relying on pantry ingredients and reflecting the contemporary cook's lifestyle, these sauces are meant to easily take a grilled meat or poached fish from simple to superlative with a pan reduction, Beurre Blanc, Pesto, or Crème Anglaise. You will master these techniques by making Sautéed Steak with Red Wine Reduction Sauce; Poached Salmon with Beurre Blanc; Pasta with Pesto; and Poached Pears with Vanilla Crème Anglaise.
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    All About Technique: Sauces

    225 Liberty St, New York

    • Learn to make exquisite contemporary sauces at the Institute of Culinary Education
    • Impress your friends with expert recipes that you'll use year-round
    • Practice preparing sauteed steak, poached salmon, pasta, and poached pears
    • Step up your cooking game and gain some valuable new skills
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    139 positive reviews
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    Culinary Boot Camp for Everyone (4 classes)

    (19)
    You do not need to know much more than the fact that this five-part series will teach you everything you need to know for a lifetime of loving cooking. While being designed for the more beginner experience level, anyone with an interest and excitement to cook will certainly get their money's worth. WEEK 1: Knife Skills SKILLS COVERED: Knife Skills: Holding, Sharpening, Mincing, Dicing, Slicing, Julienne, Chiffonade YOU’LL MAKE: The Best Vegetable Soup with Herb Pesto WEEK 2: Vegetable Techniques SKILLS COVERED: Blanching/Shocking, Roasting, Sautéing, Seasoning Techniques (balancing salt/fat/acid) YOU’LL MAKE: Rosemary-Roasted Potatoes, Quick Pickles, String Beans Vinaigrette, Swiss Chard with Almonds and Lemon WEEK 3: Chicken Techniques SKILLS COVERED: Breaking Down a Whole Chicken, Understanding White Meat vs. Dark Meat, Sautéing, Pan-Roasting, How to Make a Pan Sauce, How to Make a Good Stock YOU’LL MAKE: Chicken Breasts with White Wine Pan Sauce, Pan-Roasted Lemon-Rosemary Chicken, Chicken Stock WEEK 4: Eggs SKILLS COVERED: Egg Chemistry, Separating Eggs, Whipping Whites YOU’LL MAKE: Frittata, Poached Eggs over Greens, Dark Chocolate Torte WEEK 5: Legumes + Grains SKILLS COVERED: Working with Beans, Dried and Canned; Working with Whole Grains, Risotto 101 YOU’LL MAKE: Smoky Black Beans, Parmesan Risotto with Peas, Perfect Rice Pilaf
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    Culinary Boot Camp for Everyone (4 classes)

    158 Grand St, New York

    • One 2 hour session held weekly
    • Learn to make a variety of chicken, vegetable, egg and legume dishes
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    19 positive reviews
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    Handmade Pasta (BYOB)

    (101)
    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. Taste Buds Kitchen will share their super delicious and easy pasta dough recipe, plus tons of ticks to make all those pasta shapes you love to eat. Learn to knead, roll and cut pasta into fettuccini and fill perfectly delicious raviolis. And no pasta is complete without a trusty homemade tomato sauce. Bring your friends and your own wine for a night of fun filled pasta!
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    Handmade Pasta (BYOB)

    109 W 27th St, New York

    • Learn the process behind making handmade pasta with fresh tomato sauce
    • Mix, knead, roll, and fill fresh Ravioli and Fettuccine
    • Bring your own booze and enjoy an intimate, cozy group kitchen setting
    • No experience necessary
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    99 positive reviews

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