Taking a little extra time to cook sweet onions over low heat until tender and mellow adds a nice caramelized flavor to this simple soup, … read more
Monthly Archives: January 2013
Meet
Q&A with Chef Mourad Lahlou
As we explore the unique flavors of Moroccan cooking, we’ve been guided and inspired by Mourad Lahlou, chef at San Francisco’s Aziza restaurant. His dynamic, … read more
Meet
Sous Chef Series: Justin Uchtman’s Pork Chops with Spaghetti Squash
Justin Uchtman, sous chef at SPQR in San Francisco, moved to the city three years ago and plans to never leave. The Ohio transplant’s reason: San Francisco’s … read more
Behind the Scenes
Win the Williams-Sonoma Wellness Collection!
Make wellness part of your everyday routine! Today, we’re giving away an entire assortment of the Williams-Sonoma Wellness collection, designed to help you make delicious, nutritious meals … read more
Cook
Farro Salad with Fennel, Endive and Hearts of Palm
Farro, once an obscure ingredient harking from the Middle East and Tuscany, is now a globally popular grain that stars in everything from hearty stews … read more
Cook
Roasted Chicken with Warm Bread Salad
Chicken and onions roast quickly while staying moist in a steam oven. Then the roasting juices and onions are combined with bread cubes, currants and … read more
Recipes
Buckwheat Crepes with Ham, Gruyere and Fried Eggs
Savory crepes are a staple among Paris street vendors, who sell them to passers-by for lunch and dinner. Our version is a simplified crêpe complète – … read more
