Learn how to make cakes that will have everyone wanting a second slice! There’s a different type of cake to suit every taste – and this weekend’s technique classes at…
March 2012
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This post comes to us courtesy of Melissa Graham, founding Executive Director of Purple Asparagus. Kids are funny, aren’t they? I don’t know about yours, but my son’s favorite…
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Stuffed pasta shapes run the gamut, as last week’s primer proved. For example, Italians enjoy both tortellini and tortelloni; the latter is simply a larger version of the tiny, more familiar…
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Oranges, scallops and even onions are at their best in the cooler months, so take advantage of some of winter’s best flavors before the seasons turn. Take care not to…
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Anchovies can be a polarizing ingredient, as a group visit to any pizzeria will prove. No matter how you feel about them personally, it’s impossible to deny anchovies are a…
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Sicily is famous for its unique, nutty baked confections, many of which star one of the region’s primary specialties: almonds. Or more specifically, almond paste — a mixture of finely ground…
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I once read somewhere that Judy Rodgers, chef and co-owner at San Francisco’s famed Zuni Cafe, wanted to write a whole cookbook devoted to creative uses for stale bread. If…
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Taste testing all of the Williams-Sonoma Test Kitchen’s new recipes for our Sicily theme has been a major job perk (the fritto misto were downright addictive)! Our cooks are experts…
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In case you missed them, we’ve compiled our favorite blog posts of the week all in one place so you can read, get inspired — and cook!
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Inspired by the Sicilians’ love of seafood, we’ve created a casual main course of seared prawns tossed with tagliolini pasta, all garnished with crispy bread crumbs and a drizzle of…