In honor of the 2012 Summer Olympics in London (starting today!), we’ve rounded up our favorite British recipes. Perfect for hosting a high tea or a casual meal featuring…
July 2012
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Stacks of fresh burrata and sweet heirloom tomatoes are a much-anticipated summer staple, but for a twist on the classic, look to stone fruits. Their fragrant sweetness adds an unexpected…
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Peppery, nutty romesco sauce is the ultimate summer condiment, adding zesty Spanish flavor to seafood, meat and vegetables. For a unique starter or side dish at your next cookout, serve…
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You know summer has arrived when farmers’ market stalls are brimming with fresh berries – and juicy stone fruits are close behind. In this weekend’s technique classes at Williams-Sonoma, you’ll…
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The sweet, nutty flavor of sea scallops pairs perfectly with piquant salsa verde in this quick entrée. If you prefer, substitute skate wings for the scallops.
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’Tis the season for luscious fruit pies. Learn tips and tricks for making pie dough like a pro with these recipes and step-by-step guides.
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This season, we’re proud to feature heirloom beans grown with care on family farms like Mohr Fry Ranches. Each kind of bean has its own unique flavor that can be highlighted…
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Bright, delicate apricots add an unexpected flavor to desserts, with a honeysuckle aroma that distinguishes them from their stone fruit cousins. Try these individual turnovers during apricots’ short season, which…
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No one understands the importance of seed-to-table cooking as well as Sean Brock, executive chef at McCrady’s and Husk in Charleston, South Carolina. The James Beard award-winner was raised in…
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When it’s hot out, nothing is more refreshing (or better tasting!) than a scoop (or two) of homemade ice cream or icy sorbet. We also love making ice pops…