Happy Halloween! Celebrate the spookiest holiday of the year with a party menu that has something for everyone: a delicious, seasonal buffet of for the adults and just enough tricks…
October 2012
-
-
We’re proud to work with Blackberry Farm, a family-run country retreat and producer of hand-crafted foods in Tennessee’s Great Smoky Mountains. The Beall family and their team of artisans and…
-
Prosciutto-wrapped melon and figs make a beautiful hors d’oeuvre during the summer, but this recipe takes the same idea into cool-weather months. Crisp, sweet persimmons contrast with smoky ham and…
-
What better time to indulge your sweet tooth than on Halloween? Get creative this year by making your own treats to give as gifts or serve at a spooky, festive…
-
Start your Thanksgiving celebration with the perfect nibbles and a delectable first course. In this weekend’s in-store technique classes at Williams-Sonoma, you’ll learn how to make tasty appetizers that will…
-
Wrapping meat in aluminum foil and roasting it slowly in the oven is similar to braising, as the steam trapped in the foil packet envelops the meat and keeps it…
-
With crisp, cool October weather comes a new crop of seasonal beers on store shelves, all a little heartier than their summer counterparts. We asked beer expert Jason Henry for an…
-
When she started a blog six years ago, Deb Perelman was a home cook in a tiny Manhattan kitchen in search of the ultimate version of every recipe, from roast…
-
Butterscotch evokes memories of an old-fashioned ice cream sundae from a charming small-town soda fountain. It’s a flavor that doesn’t get enough attention, which is a good reason to make…
-
Customers look forward to the return of our Pecan Pumpkin Butter every fall — and so do we! Associates in our Williams-Sonoma corporate office and stores are partial to the…