Cooking Classes at Williams-Sonoma

Classes include demonstrations and samples of featured dishes, as well as printed recipes to take home with you.

Wednesday, March 11
Weeknight Dinners: Vegetarian
As part of our Weeknight Dinner series, you will learn to make vegetarian entrees that come together quickly and boast satisfying flavor. On the menu: Moroccan Spiced Vegetarian Chili, Polenta with Wild Mushrooms, Pasta with Green Beans, Potatoes and Pesto and Garden-Style Eggplant Parmesan.
Presented by: Chef Sharon Murphy

Friday, March 13
Cooking for Friends: Dinner Party
This exceptional dinner menu, from our new cookbook, Cooking for Friends, is sure to impress your guests. You can do much of the work ahead of time, so the evening will be stress-free for the cook. On the menu: Flatbread with Radicchio, Green Olive, and Fontina, Fennel Salad with Blood Oranges and Parmesan, Roasted Pork Loin with Pappardelle and Chocolate Caramel Tart
Presented by: Chef Stacy Horn

Wednesday, March 18
Kids Cooking: Breakfast
Kids will rise and shine when you invite them to make - and eat - these scrumptious breakfast treats from our new "Cooking Together" cookbook. Cooking with your children helps them build skills, confidence, and creativity in the kitchen. Plus, it's tons of fun for everyone! On the menu: Breakfast Pinwheels, Little Frittatas, Yogurt Sundaes, Cheesy Bacon Popovers and Crunchy Cranberry Muffin Tops
Presented by: Chef Sharon Murphy

Friday, March 20
Basics: Pizza
Whether you are cooking for a few people or a large group, pizza is the ideal crowd-pleaser we’ll help you master basic pizza dough, then we'll show you some traditional as well as innovative toppings that are sure to inspire combinations of your own. On the menu: Basic Pizza Dough, Food-Processor Pizza Dough, Arugula and Prosciutto Pizza, Four Seasons Pizza and Pizza Margherita.
Presented by: Chef Stacy Horn

Wednesday, March 25
A Night in India
Indian cuisine varies widely from region to region, influenced by geography, history, religion and culture. In this class we'll sample a few of the tantalizing dishes from around the country. On the menu: Hot and Spicy Tomato Chutney, Chicken Curry, Saffron Basmati Pilaf and Rice Pudding.
Presented by: Chef Sharon Murphy

Friday, March 27
A Simple Italian Supper
Using classic Italian ingredients, you can prepare a delicious meal even if you don't have much time to spend in the kitchen. Each recipe relies on a handful of well-chosen ingredients, making it easy to enjoy a great-tasting dinner with minimal effort. On the menu: Ricotta, Fig and Prosciutto Bruschetta, Fava Bean and Pecorino Salad, Spring Vegetable Pasta and Affogato
Presented by: Chef Stacy Horn