Attending tastings in the Williams-Sonoma Test Kitchen is always a fun — and delicious — experience, but the cooks outdid themselves while developing recipes for … read more
Bringing Home Rome
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4 Quick and Easy Pasta Sauces
One of the best things about Italian cooking is the simplicity. You use the very best ingredients you can get and don’t fuss too much … read more
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Roman Coffee Explained
Whether it is served lungo, restretto, tiepido, bollente, macchiato, zuccherato or amaro, coffee in Rome is some of the best in the world. What makes … read more
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Acquerello Rice: A Visit to the Past and Present
This post comes courtesy of Williams-Sonoma food buyer Allyson Holt. On a recent trip to Italy with the Williams-Sonoma food buying team, I had … read more
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How to Make Pasta Dough By Hand
Fresh egg-enriched pasta forms a delicate foundation for a variety of dishes. Making the dough by hand gives you a sense of the correct flour-to-water … read more
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Our Roman Holiday
The Williams-Sonoma culinary team traveled to Rome to find inspiration for our fall recipes. Our new catalog dishes were born from our experiences in this … read more
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Best of Rome: Wine
Gone are the days when the local carafe wine curled your hair and most bottles either had a screw cap or came from Tuscany. It … read more
