Karen Lee Cooking & Catering

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United States
New York, NY
Karen Lee Cooking & Catering

I am a veteran New York City caterer, private chef, cookbook author and cooking instructor. All food is organic and fresh.
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I offer imaginative cooking classes and catering tailor made for you. I personally shop for each meal, hand selecting each ingredient. As a result the quality of ingredients is the very best available locally, and the resulting meal is as delicious as it is healthy. I’ve written five cookbooks and have been featured in The New York Times, Zagat, and more. In addition to cooking classes and traditi

onal catering, I also offer private chef and casual dinner party services. Menus are tailor-made to your needs and cuisines include Chinese, Fusion, American, Italian, and Vegetarian.

09/10/2024

Fun running into students at the farmers market, accompanied by their handsome Dachshund.

09/08/2024

Cooking with family in Oneonta, NY.
Amazing dinner. Pulled Pork on Brioche Rolls, with Coleslaw. Dry rub to marinate the Boston Butt, then smoked to perfection.

05/25/2024

Fun cooking with my granddaughter Alexis.
We made Chicken Vegetable Soup with Ravioli, Broiled Salmon and Sichuan Green Beans.

05/03/2024

The Wednesday day time coking class made a delicious lunch. Sautéed Red Snapper, with Avocado Salsa, Braised Local Swiss Chard and Ramps, Ravioli with a Spring Pasta Sauce, and Chocolate Chip Cookies. Always heat the pan before you add the oil to prevent the fish from sticking.

04/11/2024

Wednesday cooking class cooked a delicious lunch. Caponata and Goat Cheese Crostini,Pasta with Cauliflower and Prosciutto, Pan Roasted Halibut with Thyme, Cranberry Beans with Ramps, and Blueberry Crumb Cake. Buy your fish from Dorian’s Seafood if you want the freshest fish in nyc. 212-535-2256. Let the Ramp season begin. Very special onion only available for 6 weeks.

Practicing Brisket for Passover. Email me for the recipe. Karenleecooking@gmail.com.Always sear the meet well before add...

03/27/2024

Practicing Brisket for Passover. Email me for the recipe. [email protected].
Always sear the meet well before adding vegetables and stock.

03/17/2024

Private Birthday Party Cooking Class. Menu: Charred Sesame Chicken, Red Snapper with Avocado Salsa, Rice Pilaf, Asparagus with Mushrooms, and Ginger Cake with Brown Sugar Icing. Visit my site for class information.karenleecooking.com.

03/10/2024

The Saturday night basic cooking class did an amazing job.Flipped Red Snapper, carved and presented an Herb Roasted Chicken, Rice Pilaf,Roasted Brussels Sprouts, and Chocolate Chip Cookies.

03/05/2024

Thai Shrimp. Learn how to make it on March 13th. Visit my site for more details. karenleecooking.com
Heat the wok before you add the oil to prevent sticking.

03/04/2024

Fillet Mignon with Broccoli. Learn how to make it on March 13th. Details on my site:
karenlee cooking.com. Buy prime fillet, well marbled. Purchase a day in advance, unwrap and let air dry in frig. Makes the meat more tender.

03/01/2024

Chicken Wonton Soup with Lemon Grass Broth. Visit my site karenleecooking.com for the class schedule. Always simmer,never boil when making chicken stock and you will have a clear stock.

02/11/2024

Happy Chinese New Year.
Come join one of my Chinese Cooking Classes on March 13th or April 14th.
Visit my website for the details.
www.karenleecooking.com

02/08/2024

The Wednesday cooking class brought team work to a new level. We made Salmon Cakes with Green Goddess Dressing, Black Bean Soup, Braised Beet Greens and Leeks, Cous Cous Salad and Lemon Pound Cake. The salmon from Dorian’s (212-535-2256)
was the freshest salmon I have ever eaten.
Beets lower the blood pressure. Look at my site for the class schedule. www.
cooking.com

02/04/2024

Saturday night Italian cooking class was packed with action and delicious food. Skewered Buffalo Mozzarella , Roasted Peppers with a fresh basil dip, Pasta with Pancetta and Cauliflower, Linguini with a Cherry Tomato Sauce, Pan Roasted Strip Steaks with Oregano and Garlic, and Biscotti. Always under cook the pasta as it will continue to cook when you toss it with the sauce.

01/24/2024

Speedy learners, challenging questions,master at sauce making, and so much fun were the Saturday night students in the Easy Home Cooked Meals class. We made: Sautéed Wild Local Sea Bass with Avocado Salsa, Roasted Organic Chicken with Herbs, a superb sauce made from the natural dripping, white wine and chicken stock,Rice Pilaf with Leeks and Turmeric, Green Beans with Shallots, and Chocolate Chip Cookies . Dorian’s Seafood, 84th st. and York Ave. Is where to go for the freshest fish in the city. They deliver.

01/21/2024

The Wednesday day time class did it again.
Rhythmic stir frying, precise cutting, perfect measuring and total concentration is the winning formula for a delicious meal. We made: stir fried pork with garlic sauce, chicken with tarragon, red pepper rice pilaf, Asian eggplant and carrot cake with cream cheese frosting. Buy Israeli peppers. Season is from December to March.

12/07/2023

Wednesday once a month class.How To Cook Fish Perfectly. Their timing and concentration set a new high standard.

12/03/2023

The Saturday Chinese cooking class was packed with action. We pleated and steamed dumplings, stir-fried Lo Mein rhythmically, and cut with precision .

11/29/2023

More pics from Thanksgiving with family in Oneonta.

11/27/2023

Thanksgiving with family in Oneonta N.Y. was fun and delicious . No short cuts. It took 5 days to prepare.

11/12/2023

The November 11th, Basic Cooking Class was daring, sharp, curious and fun. We pan roasted chicken with Zaatar, sautéed red snapper, did the jiggle fill and slide and more.

Moroccan Chicken with Preserved Lemon is on the menu for November 8th, 10am to 2 pm.Email me for more details. Karenleec...

10/31/2023

Moroccan Chicken with Preserved Lemon is on the menu for November 8th, 10am to 2 pm.
Email me for more details. [email protected]

10/23/2023

More pics from the Saturday Basic cooking class.

10/22/2023

Courageous,thirsty for knowledge, every ready for the next task was the Basic Cooking Class last night. We b***d and pan roasted a Zaatar rubbed chicken, giggled, and flipped Red Snapper, sautéed sugar snap peas and carrots, sautéed spinach with garlic as more.

10/19/2023

More pics from the October 17th, Basic Cooking Class. #

10/18/2023

The October 17th class brought having fun to a new level. Curious, energetic, health minded and skillful..

10/13/2023

Spectacular menu the Wednesday class made.
Pad Thai, Tuna Tartare , Seared Tuna, Watercress and Radish Salad, Gigiante Beans with Roasted Peppers, Chocolate Chip Cookies class

10/12/2023

The master Wednesday cooking class turned out a delicious lunch. Tuna Tartare with Preserved Lemon, Seared Tuna, Watercress and Radish Salad, Pad Thai, and Chocolate Chip Cookies. cooking

10/07/2023

Tuna Tartare with Preserved Lemon is on the menu for this Wednesday October 11th.
10 am to 2 pm. Email me to reserve a place. Also making Seared Tuna , Pad Thai, Gigiante Beans with Roasted Peppers and Best Ever Chocolate Chip Cookies. [email protected]
Thai

10/02/2023

Cavaniolas Cheese shop is a fabulous place . Ask for Melanie.
Let cheese rest at room temperature for 4 hours before serving. Pick one goat, sheep and cow.

09/30/2023

Ginger Beef. Updated and up graded. I use Fillet Mignon. Buy your steak a day in advance. Let rest in frig without a cover. Looses moisture and becomes more tender. Next Chinese cooking classes are on November 4th and December 2nd. Visit my site.
www.karenleecooking.com.

09/27/2023

Chanterelles are mushroom royalty. Their season is Fall and Spring. Mushrooms boost the immune system. Buy several days in advance. Put them on a plate in the frig to dry out so they sauté crisp. Add shallots and they make a great side dish or over pasta. Join a class for more tips and fabulous recipes. See my schedule.
www.karenleecooking.com.

Address

142 West End Avenue
New York, NY
10023

Website

http://www.karenleecooking.com/

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Videos

Stir-Frying Vegetables for Sichuan Shredded Beef. Always heat the wok before you add the oil so the food does not stick.#karenleecooking #karentipoftheday #scallions #carrots #peppers #ginger

Sichuan Shredded Beef. Email me for the recipe. [email protected]. #karenleecooking #steak #stirfry #oil#dinner

www.karenleecooking.com. Visit my website for dates,times and menus. Next class is on September 8th. Matzah Ball Soup with Julienne of Vegetables and Braised Brisket of Beef. #karenleecooking #brisket #soup #matzahballsoup #virtual #cooking #learning