Commercial fritters can be the size of hubcaps, but our recipe makes a much more manageable size, perfect for frying up a fresh batch at home. Spiced with cinnamon and…
October 2012
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When summer winds begins winding down and crops are at their peak, it’s time to harvest fresh herbs. Adam Sobel, Executive Chef at Washington D.C.’s Bourbon Steak, preserves herbs grown…
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Celebrate the harvest this weekend with a cozy, comforting menu meant to be shared with friends and family — and, of course, a good bottle of wine. We’ve picked our…
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Fried artichokes are a classic starter in Rome, but we also like to serve these crispy snacks as a side dish with fish or pasta during the fall, artichokes’ second…
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Winter squashes, pumpkins and mushrooms are hearty enough to replace meat in recipes — and they’re both healthy and delicious. In this weekend’s in-store technique classes at Williams-Sonoma, learn how…
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Here is an easy version of the famed fish soup of Marseilles, crowned with fennel fronds, chervil and orange zest and accompanied with crunchy crostini. It’s the perfect stew to…
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Flush with pumpkins, greens and fall fruits, autumn is a beautiful time at the farmers’ market. Unlike delicate summer corn and berries, fall ingredients tend to be sturdy and hearty…
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The secret to this rich brownie cake is no surprise: choose high-quality dark chocolate, at least 70% cacao. The finished product has the consistency of a dense, delicious brownie with…
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Nothing says harvest quite like apples, which become a baker’s best friend this time of year. But apples can be just as wonderful in savory dishes — or just eaten…
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Bread crumbs mixed with fragrant lemon zest, crunchy walnuts, spicy mustard and aromatic shallot form a crispy crust on chicken breasts and seal in the natural juices. Serve with steamed…