Customers look forward to the return of our Pecan Pumpkin Butter every fall — and so do we! Associates in our Williams-Sonoma corporate office and … read more
What We’re Eating
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Just Arrived: From the Farm
Join us in celebrating America’s family farms with a whole new crop of recipes and farm-fresh foods. You’ll find heirloom beans from Mohr-Fry Ranches, … read more
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Cooking Class Insider: Taking on Indonesian Street Food
This post comes courtesy of Jenn Yee, a member of the Williams-Sonoma culinary team. Vietnam. Indonesia. France. Mexico. This spring we’ve been traveling around … read more
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Chopped Salad, 3 Ways: The Perfect Bite Every Time
This post comes to us courtesy of chef and writer Anne Brown. A trip to a salad bar was always a treat when I … read more
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April in Paris
A long-standing Parisian joke contends that locals have two things on their minds:lunch and dinner. Even if you can’t actually spend April in Paris, you … read more
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SF’s Finest Bring Deviled Eggs, Crudo & Punch Volcano to Taste of the Nation
“Deviled eggs are the new cupcakes. And this is my fourth one.” This was the greeting I received from my co-worker as I carefully made … read more
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S.F. Cioppino: A Vintage Taste of Fisherman’s Wharf
This post comes to us courtesy of writer and Williams-Sonoma creative consultant Laura Martin Bacon. If anyone knows the historic secrets of San Francisco’s … read more
