The apple harvest is here! We’re baking these autumn gems into cakes and tarts and cooking them into applesauce, and today we’re sharing an exciting new project: hard cider. …
Weekend Project
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Here’s a Halloween treat with its own set of tricks! Our clever cutters create cookies that look normal, but they break open to reveal sweet surprises inside. You can use the…
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In the 17th century, the Incas discovered a cure for malaria in the bark of native trees: quinine. Because it was so bitter, they developed the Gin & Tonic — a…
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There are plenty of reasons to make sauerkraut: it’s economical, long-lasting and packed with nutrition. But most importantly, homemade sauerkraut is infinitely more delicious than what you can buy in…
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Nothing announces autumn like sweet, crisp apples. Baked into classic and comforting pies, they’re a fruit to be reckoned with. Here’s the sweetest way to get your apple a day!…
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Like most people who love food and cooking, Amanda Haas, Williams-Sonoma’s Test Kitchen Manager, used to wake up thinking about what she’d have for dinner. She loved grocery shopping and went to…
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We’ve shown how you can use our Mason Jar Infuser to create flavored spirits for cocktails, but did you know you could use it to infuse oils and vinegars, too?…
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When we tasted the fresh fettuccine with almond pesto from our new catalog, we were reminded how wonderfully flavorful and satisfying the simplest dishes can be. The silky, tender noodles…
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Planning a camping trip this summer? No evening in the great outdoors is complete without marshmallows roasted over an open fire and, of course, classic s’mores. Here, we take gooey toasted marshmallows…
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These sweet treats make a decadent start to your weekend. They are best served the same day they are made, so plan to make these when you have a houseful…