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Dinner: More Flavor, Less Work - Cooking Class

Menu: Mediterranean Tuna and Olive Spread - Cacio E Pepe with Asparagus and Peas - Seared Sausage and Rhubarb with Swiss Chard - Classic Roasted Chicken Salad with Green Aioli and Chicken Skin Croutons

Class Description: "These are one-pot meals that reach a very high bar, both in terms of taste and also preparation. Less is more here. More flavor, less work." — Melissa Clark

James Beard Award winning cookbook author Melissa Clark writes the popular column "A Good Appetite" for the New York Times and has written more than 30 cookbooks. In her newest, Dinner: Changing the Game, Melissa helps home cooks of all levels figure out what to make any night of the week without settling on fallbacks. Each recipe in Dinner is meant to be your dinner—one fantastic, flavor-forward dish the whole family will love.

In this special hands-on class, our instructor will show you how to make a variety of Melissa Clark's favorite one-pan recipes. Using Dinner as our guide, we'll share tips and tricks for adding flavor in unexpected ways. You'll enjoy working alongside classmates putting a new spin on classic dishes with just a few easy flourishes. Plus, you'll discover why a simple sheet pan may become your new BFF in the kitchen.

*Please Note: Classes taught by Sur La Table chefs. Melissa Clark will not be in attendance.

Dinner: More Flavor, Less Work - Cooking Class