Ask Ethan Holmes about his favorite Texas barbecue joint, and he recounts a tale of family tradition, family betrayal and smoked meat (click here to find out his favorite). …
June 2012
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A specialty of the Basque region, piperade is based on two summer ingredient staples: tomatoes and bell peppers. The ingredients are cooked in olive oil, but from there the possibilities…
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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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The smoke and spice of many grilled foods can make wine pairing a challenge — but a highly pleasurable one. Happily, the vast world of wine offers tastes that will…
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A jar of honey, the product of an age-old dance between bees and flowers, is truly a gift of nature. You can further enhance the flavor of honey with fresh…
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Make the most of the bounty from your garden or local market with a menu that showcases summer’s freshest flavors. Fire up the grill to add delicious depth to ripe…
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This post comes to us courtesy of olive oil expert Liz Tagami. With grocery shelves filled with refined seed oils of indeterminate origin and shelf life, it is sometimes…
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You’re already cooking the main course on the grill, so why not cook some side dishes at the same time? At this weekend’s in-store technique classes at Williams-Sonoma, we’ll…
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This post comes courtesy of Jenn Yee, a member of the Williams-Sonoma culinary team. There is always room for dessert. It comes at the end of a meal and…
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Blanching vegetables sounds easy. It’s a step often skimmed over by recipes and cookbooks, which instruct the reader to cook until “al dente,” like pasta. But finding the sweet spot…