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These genius sheet pan and skillet dinners make a complete, delicious, well-balanced meal --- with only one pan to clean at the end of the night. Each and every recipe in this class makes a delicious, wholesome meal that includes a good mix of protein, vegetables and carbs, in just one sheet pan or skillet. The key to cooking a complete meal in one pan is to not just throw everything together; you need to assemble in stages, so that each element cooks to just the right degree of doneness, maintaining its own inherently good flavor and texture. We'll make: Peruvian chicken with aji verde; purple potatoes and Brussels sprouts; crisp-skinned salmon on tomato-jalapeño jam with zucchini couscous; one-skillet hearty rigatoni Bolognese; Greek shrimp with potatoes and broccoli; gochujang skirt steak with scallion polenta and cauliflower; and Dubliner and tomato-stuffed chicken breasts with zucchini sticks and potato coins. The class includes a signed copy of the book "Hero Dinners," coauthored by your chef-instructor, Marge Perry.
One 4 Hour 30 Minutes Lesson
Level 1
$140
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Travel the world with hearty and vibrant vegetarian entrees from around the globe! These international standouts will quickly become your go-to recipes for any day of the week. Healthful, flavor-packed and a snap to make, this is a menu you'll love learning together. We'll make all three dishes, from comfort food to Asian specialties to Mexican mains, then sit down to this meal of: sesame-crusted Asian tofu with garlic-fried wild rice; enchiladas suizas with cheese and roasted vegetables; and orecchiette pasta with roasted cauliflower and caramelized onions.
ICE’s Fine Cooking series are the classes on which our recreational program’s reputation was built. This intensive course expands on our Fine Cooking 1 series and takes a deeper dive into essential culinary techniques. These full-participation classes teach fundamental skills, not recipes. This course covers everything from fileting a fish, to properly sautéing, to cover poaching techniques and fundamental sauce making. As you advance through the series, you’ll gradually come to understand each cooking concept. You’ll have a firm grasp of ingredients and equipment; you’ll know why things happen; you'll learn how to avoid and correct mistakes. Most importantly, you’ll gain the experience you need to cook with confidence and pleasure - without relying strictly on recipes. Each class culminates with a student-prepared meal. Prerequisite: Fine Cooking 1.
Explore the unique ingredients, simple techniques and sometimes fiery recipes of Thai cooking, one of the most distinctive of Southeast Asia. You’ll learn to cook authentic versions of some of the country’s most popular recipes. You’ll make: summer rolls with dipping sauce; satay with peanut sauce; yellow curry chicken; jasmine rice and pad Thai.
Enjoy Spain right here in New York as you feast on tapas --- one of the great pleasures of Spanish culture. You'll make merry with these classic and contemporary small plates featuring all the flavors of the Mediterranean. After we cook, the party begins. We'll enjoy: pan con tomate with salt-cured anchovies; patatas bravas with aioli and chives; jamón croquetas; gambas al ajillo; and red wine sangria.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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