Everyone in the world has a meal rotation. This class shows you how to change up yours without a ridiculous pantry upgrade—and exactly how to doctor things up. With a few simple tricks and staples, you can zhuzh any weeknight meal. We’ll focus on sauces, condiments, and crunchy finishers that do the heavy lifting, then try them on real food so you taste the impact.

This class is all about small tweaks, big flavors: using what you already have, leveling up your go-to meals, and knowing when to add acid, fat, umami, crunch, or freshness. Expect simple pantry “flavor bombs” that turn boring into craveable—and a pocketful of shortcuts you’ll actually use next Tuesday (no new shelf of condiments required).

Please note: while sauces and toppings are the focus, we’ll serve seasonal salad, roasted vegetables, beans, and bread as vehicles for our class creations.

MENU

• Lemon–Miso Sizzle Oil

• Charred Scallion–Herb Pistou

• Chili-Crisp Yogurt

• Charred Tomato–Chile Salsa

• Silky Squash Vegetable Cream

• Crunchy Seed–Nut Crunch - Sweet and Savory Versions