Free Technique Classes: Cooking with Citrus

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At their peak during the cold months, nutrient-rich citrus fruits add tart, bright flavor to both savory and sweet dishes. Citrus can also provide depth to a dish while keeping it low in fat.


In this weekend’s technique classes at Williams-Sonoma, we’ll show you new ways to cook with oranges, lemons and other citrus, adding their juice or zest to vinaigrettes, pan sauces or the dish itself. Plus, you will learn how to properly zest, segment and juice the fruits.


  • This hour-long technique class is FREE and includes tastings of prepared dishes.
  • Participants enjoy 10% savings on select same-day store purchases.
  • Available at all stores; class times vary by store location.
  • Class size is limited so call your local store to register.


In case you missed out on any of our previous classes, don’t worry, you can download the brochures here.



2 comments about “Free Technique Classes: Cooking with Citrus

  1. Donyella

    I love lemons, and oranges, and use them often, because we have a lemon tree, and an orange tree in the yard. The lemons work well on green salads, and in guacamole, as well. We also have avocado trees! Also, you can juice them, the lemons, and oranges, and have refreshing lemonade, and orange juice. I like adding brown sugar to my lemonade, too. And, another thing, you can make fresh lemon, and orange cakes, and breads, along with delightful frostings, and glazes. I tried to make an orange syrup in the past, which I think is exquisite, but I over cooked it, anyway, the oranges, and lemons can be used to make tangy syrups. God bless!


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