NYC Cooking Blog & Newsletter


Time Magazine: Top Chef Dreams: Are Cooking Schools a Rip-Off?

The idea of becoming a gourmet chef and maybe even owning your own restaurant someday is one of those enduring fantasies that percolate through each generation. And today, with the popularity of starmaking competition shows like Bravo’s Top Chef and Food Network’s Iron Chef, the concept of cooking your way to a new career is even more alluring.

Visit Time Magazine to read Top Chef Dreams: Are Cooking Schools a Rip-Off?

Angie’s List: 8 Reasons You Should Take Cooking Classes

Are you thinking about taking a cooking class, but don’t know if it’s worth it? Does the name of your most cooked meal have the words “hamburger” or “helper” in it? If so, a culinary arts class may be right up your alley.

Visit Angie’s List to read 8 Reasons You Should Take Cooking Classes

Kitchn: 6 Ways to Become a Fearless Improviser in the Kitchen

Becoming a master in the kitchen doesn’t simply mean memorizing recipes from cookbooks or making a successful soufflé. It also means being able to look in the pantry and fridge and use what’s on hand to make a meal, replace a missing ingredient, or add something unexpected (and unlisted) to an existing recipe.

Visit Kitchn to read 6 Ways to Become a Fearless Improviser in the Kitchen

Forget the Clichés and Get Creative with Your Bachelorette Party

Bachelorette parties conjure a very specific image for most people: night clubs, limos, male strippers, and lots of penis-shaped paraphernalia.

And while the traditional approach may work for some, increasingly, brides-to-be are looking for more unique and memorable experiences to celebrate their big adieu to singlehood.

If you’re a foodie or just prefer croquettes to Cosmos, a cooking party can be the perfect alternative (or addition) to the conventional night-out.

At My Cooking Party, we offer a variety of options for brides-to-be.

Our Public Cooking Contest = #SquadGoals

For the bride who has said, “You know what? I could definitely win a round or two of Chopped,” our Battle of the BridesTM public event is a great opportunity to show off your culinary, competitive spirit. Our exceptional wait staff provide complimentary wine while you and your girls collaborate to create a tasty bite from ingredients provided by our kitchen. Curveball ingredients and opportunities to sabotage the opposing bridal parties’ efforts add extra zest to the games. After you’ve created your perfect bite, each group samples what the other groups have made and our secret judges rank your unique creations on design, taste, and creativity. The bride with the best morsel wins “Best Bride,” bragging rights, and a super special gift, plus chef hats for her whole squad.


Our Private Cooking Class: Close Encounters of the Tasty Kind

If you’re looking for a more intimate affair, My Cooking Party also offers private dinner parties. Start the night off with our catered hors d’oeuvres and wine, then join our chefs in the kitchen to learn how to make a three-course meal. After you’ve sliced, diced, and sautéed to your heart’s content, you can enjoy the fruits of your labor with your besties. We can tailor your event to a theme (get creative! We’re happy to oblige) with customizable signage, menus and aprons. We also offer complimentary recipe books, so you can recreate your delicious meal at home with all the new kitchen skills you’ve picked up. No need to buy rounds of shots to keep your girls engaged. Everyone will have a blast in our kitchen as we serve up flavorful bites and unforgettable moments.

Your bachelorette party should be a reflection of you, so if you’re not into dimly lit bars, bodycon dresses, or yelling yourself hoarse over club music, try My Cooking Party for a feast of fun.

cooking party

Avocado and Sundried Tomato Eggroll with Jalapeño Cilantro Dipping Sauce


Makes 8 Servings


4 ripe avocados, roughly chopped
1 red onion, chopped
15 sun dried tomatoes, blanched and julienned
½ tablespoon ground cumin
½ tablespoon paprika
1 lemon, juiced
½ cup chopped cilantro
Kosher salt
Black pepper
1 egg
Water, as needed
1 quart frying oil
1 package square wonton wrappers

  1. In a bowl mix the avocados, red onion, sun dried tomatoes, chopped cilantro, cumin, paprika and lemon juice.
  2. Season with salt and pepper and set aside.
  3. In a small bowl, beat the egg with a few tablespoons of water to create an egg wash.
  4. Spread 10 wonton wrappers out onto a clean work surface in front of you. Place ½ a tablespoon of the avocado mixture in the lower center of each one; coax it into a log shape that runs horizontal across your work surface. Using a pastry brush, coat the edges of the wonton with egg wash.
  5. Fold in the sides of the wonton first, bringing each one to cover a quarter of your filling. Then, starting at the bottom, roll the wonton up to create a mini `egg roll’.
  6. As you finish each roll, set them aside on a floured sheet pan. Continue working until you have used all of your filling.
  7. Preheat a frying pan filled with an inch or two of canola or vegetable oil to 350 degrees F.
  8. Fry the egg rolls until they turn light brown. Set them aside on a cooling rack as they finish.
  9. To serve, place a spoon full of jalapeno cilantro dipping sauce in the center of a serving plate. Using the back of a spoon, smear the sauce towards one side, creating a tear drop shape.
  10. Stack the egg rolls three by three next to the dipping sauce and serve immediately.


Makes 8 Servings


2 bunches cilantro, cleaned
1 cup walnuts
1 large jalapeno
Water, as needed
Kosher salt
Black pepper
2 cups canola oil
½ cup honey

  1. Place the jalapeno pepper and 3 tablespoons of water in a blender and mix for 30 seconds.
  2. Add the cilantro, honey and walnuts and blend on low speed.
  3. Add 1 cup of oil and 1 cup of water gradually. You’ll want this sauce to be thick enough to coat the back of a spoon, make sure not to thin it out too much.
  4. Taste the sauce for seasoning and add salt and pepper at your own discretion.
  5. Store in an air tight container inside the refrigerator until ready to use.