Adults and children ages 12+ must show proof of Covid-19 vaccination to attend in-person programs. Please read our health protocols before coming to 92Y.
Masks must be worn by everyone over the age of 2, regardless of vaccination status.
Adults and children age 12+ must show proof of vaccination upon arrival at 92Y.
Exceptions include patrons with a medical condition or closely held religious belief that prevents vaccination. Please contact your program center or Customer Care if you fall into this category.
If you are currently enrolled in a class, or if your child is about to turn 12 and is not yet vaccinated, please contact your program center for more information.
Thank you for doing your part in helping to keep everyone in our community safe.
Does not include service & handling fees, if applicable.
Cook with us! Join the latest in our popular series of cookbook groups, presented in collaboration with New York City’s renowned cookbook mecca Kitchen Arts and Letters.
Our group comprises passionate home cooks who each make the same recipe from one of our four featured cookbooks every week before gathering together online. Beloved cooking instructor Annette Tomei leads the discussion, offering guidance and tips as everyone shares their experiences.
Featured in this session are four seasonal, vegetable-focused cookbooks, two of them new this spring from celebrated British food writer Nigel Slater and renowned cookbook author Hetty McKinnon. All four books are filled with genius recipes for dishes celebrating the bounty of late spring and summer, from asparagus to zebra tomatoes. Join us!
Greenfeast: Spring, Summer by revered award-winning British food writer and cooking show host Nigel Slater, with recipes celebrating the seasons’ glory in simple dishes like Eggplant, Feta, Yogurt and a gorgeous cold melon gazpacho he describes as “a deep scent of summer.”
To Asia with Love by bestselling cookbook author and founder of Brooklyn’s Arthur Street Kitchen, Hetty McKinnon, celebrated for her flavor-packed plant-based pan-Asian recipes, like her sensational dumpling salad and smashed cucumbers with tahini and spicy oil.
Senegal: Modern Senegalese Recipes from the Source to the Bowl by Senegalese-American chef Pierre Thiam, profiled by the late Anthony Bourdain on Parts Unknown, and celebrated for his vibrant flavors and soulful dishes and for bringing West African cuisine to the global fine dining world.
Ruffage: A Practical Guide to Vegetables, James Beard Award nominee and named a Best Cookbook, Spring 2019 by The New York Times and Bon Appétit – chef and farmer Abra Berens’ brilliant, creative and essential vegetable-focused cookbook.
Registration includes a copy of each of the four books, which will be shipped directly to you.
This program will take place on Wednesday, May 26, June 9, 23, and July 7 from 7-8:30 pm ET. Sessions will be recorded and available for later viewing by those who register.
Online programs:An access link will be emailed to you after purchase
Adults and children age 12+ must show proof of vaccination upon arrival at 92Y
This event is part of our Kitchen Arts & Letters series. In collaboration with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers.
Annette Tomei is a food and drinks educator, author, and culinary tourism specialist. She is an engaging instructor who brings her passion and enthusiasm for all things food and drink to life on stage and in the classroom.
Annette is a classically trained chef with decades’ experience in professional kitchens. She is also a culinary historian with a master’s degree in gastronomy. Chef Annette taught culinary arts and wine studies at three of the top culinary institutes in the country, and Food Studies at The New School in NYC. Most recently, she was an America's Te ...
Annette is a classically trained chef with decades’ experience in professional kitchens. She is also a culinary historian with a master’s degree in gastronomy. Chef Annette taught culinary arts and wine studies at three of the top culinary institutes in the country, and Food Studies at The New School in NYC. Most recently, she was an America's Test Kitchen host onboard Holland America cruise ships.
Today, Annette teaches and writes online about wine, spirits, and her past travels while waiting for the next opportunity to wander the world. She and her dog Daisy are recent transplants to Seattle. They are loving their new life surrounded by water, mountains, and trees.
Classic and Modern Home Cooking
Summer Cookbook Group
Flavors of New York
Live online cooking instruction from today’s most exciting culinary figures