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 … read more
Monthly Archives: October 2012
Cook
Baked Lamb Shanks with Fennel Gremolata
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 … read more
Drink
Our Top 5 Beers for Fall
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 … read more
Meet
What We’re Reading: The Smitten Kitchen Cookbook
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 … read more
Cook
Butterscotch Custards
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 … read more
Cook
W-S Editors’ Pick: Pecan Pumpkin Butter
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 … read more
Cook
Braised Salmon with Green Beans
Salmon becomes melt-in-your-mouth tender after a short braise in a slow cooker. The haricots verts—slender green beans—are tossed with shallot and fresh tarragon, providing a … read more
