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!
June 2012
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When the author was testing this recipe, she had the idea to crack an egg on top of each tart and then bake them together. The results were a bit…
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This post comes to us courtesy of writer and Williams-Sonoma creative consultant Laura Martin Bacon. A post-truffle-hunt picnic was the last place I’d expect to encounter a certain fermented…
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When days are long and sunny and summer produce is at its peak, what more excuse do you need to gather friends around the table? Keep this season’s entertaining simple…
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This post comes courtesy of Alexis Traverso, a member of the Williams-Sonoma Wine team. While most brides place dress shopping and trips to the florist at the top of…
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Discover the secrets to cooking fish and seafood on the grill at this week’s in-store technique classes with Williams-Sonoma. We’ll demonstrate how to prepare and season seafood and explain the…
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This post comes courtesy of Kris Balloun, a member of the Williams-Sonoma content team. In many places, Saturday and Sunday are farmers’ market days. Head to the market this…
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When life gives you a bounty of juicy summer fruit—whether berries or peaches or cherries—prepare a trifle. Layers of light-as-air chiffon cake, whipped cream, vanilla custard, and loads of fresh…
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Meet Chris Cosentino: Chef/Partner of Incanto, Boccalone and Pigg; author of the new cookbook, Beginnings; and our featured chef partner this season at Williams-Sonoma. With his inspired interpretations of Italian…
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The high heat of the fire brings out the natural sugars in vegetables so they actually retain more of their flavor, vitamins and minerals than they do when cooked in…