For Williams Sonoma’s senior copywriter, Marni Chan, Passover is an opportunity to remember her grandmother through a not-so-traditional recipe for brisket.
Williams-Sonoma Behind the Scenes
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This month, the James Beard-Award winning, three-Michelin starred executive chef of The Charter Oak and Meadowood in Napa Valley, California, teamed up with Williams Sonoma and Cadillac for the first-ever East…
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With three days of food, fun, and non-stop entertainment at BottleRock this past Memorial Day weekend, we wanted to bring you the top-5 highlights. From Snoop Dogg winning a…
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You could call it the brother- and sisterhood of the traveling pan. Last night saw the end of the first-ever Titanium Tour, a four-month, 10-stop tour across America organized by Williams Sonoma…
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The pineapple has been a symbol of hospitality and friendship for more than half a century, and it has been an integral part of our brand since founder Chuck Williams…
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Williams Sonoma Art Director Kathleen Korb took a trip to Sicily with our food development team to research the cuisine and design of the region. Here’s a glimpse into a day…
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Welcome to our new series, How It’s Made, where we pull back the curtain on how our gourmet food products are created. This week, Gloria Tai, our food development sourcing…
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Summer is just around the corner—so close, in fact, that we’ve already busted out the grill. On today’s menu? Chicken Satay Burgers with Green Papaya Slaw. To learn how…
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Welcome to our new series, How It’s Made, where we pull back the curtain on how our gourmet food products are created. Here, Gloria Tai, our food development sourcing manager,…
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Welcome to our new series, How It’s Made, where we pull back the curtain on how our gourmet food products are created. Here, Gloria Tai, our food development sourcing manager, shares…