This lighter take on braised chicken combines creamy Good Mother Stallard beans from Mohr-Fry Ranches with red bell peppers, corn and snap peas. A handful of fresh herbs and…
July 2012
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Jason Stanhope’s culinary career was kick-started in Peru. At the time, he was a student at the California Culinary Academy in San Francisco, and moved to Cuzco to…
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Join us in celebrating America’s family farms with a whole new crop of recipes and farm-fresh foods. You’ll find heirloom beans from Mohr-Fry Ranches, heirloom grains from Blue Hill…
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Here’s a peppery update to classic basil pesto: arugula and fresh mint are combined to create a sprightly, fragrant pesto that’s wonderful with spaghetti. Add a salad and some…
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This month we’re spotlighting the vintners behind some of our favorite wines in our Williams-Sonoma Wine shop. See them all here! For over a quarter of a century, the Morey family…
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This season we’re going back to our roots in California’s wine country, where the first Williams-Sonoma store was opened. Along the way we’ll be spotlighting the local chefs, artisans and producers…
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In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and get cooking!
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These deliciously cheesy enchiladas are stuffed with tender chicken and bathed in a spicy, zesty green tomatillo sauce. Tomatillos give the sauce its color and tartness; a jalapeño…
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Choose a variety of heirloom tomatoes for a range of colors and flavors for this delicious breakfast dish. Their fresh, juicy sweetness provides the perfect foil for the saltiness…
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Imagine a pantry stocked with vegetables picked at their peak, preserved in tart, herbal brines, that you can use for delicious accompaniments and starters all year long. Read…