In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!
|Ingredient Spotlight: Broccoli|
With the proper touch, broccoli tastes sweet and nutty, and those clusters of vivid green florets make a beautiful addition to any fall dinner. Here, we’ve gathered our best tips on choosing and prepping broccoli, plus delicious ways to prepare them from the Williams-Sonoma Test Kitchen.
|Risotto-Style Farro with Porcini and Pecorino|
Farro’s deliciously chewy texture and earthy flavor make it perfect for this risotto-style dish, a hearty variation on the classic. Serve with a crisp green salad for a satisfying meatless meal.
|Recipe Roundup: Fall Baking|
With its crisp days and warm spices, fall is the best time for baking. Cozy up inside, crank up the oven and try one of these comforting treats, featuring pumpkin, apples, pears and more.
|How to Braise|
In autumn, braising is the perfect solution for every cooking occasion. And it couldn’t be simpler — read on for our step-by-step guide.
|Coconut, Almond and Chocolate Bars|
Nutty, chewy and chocolaty, these bars hit every craving. A toasty almond crust is topped with a creamy coconut and dark chocolate filling, and finished with a thick bittersweet glaze.
|What We’re Reading: Coi: Stories and Recipes|
Learn about the new cookbook from San Francisco Chef Daniel Patterson. Read our exclusive Q&A, and try a sample recipe from the book!
|5 Orange Cocktails for Halloween|
Halloween is just around the corner! Here are some of our favorite cocktails in the holiday’s brightest, most festive hue — perfect for a Halloween party.
|Weekend Project: Classic Apple Butter|
This is the classic recipe we go to every apple-picking season, rich with sweet apple flavor and warm spices. Spread it on toast in the morning or serve with scones for an afternoon snack — it’s a little bite of fall.
|Fettuccine with Wild Mushrooms|
Here’s a wonderful way to enjoy wild mushrooms: sauté them with shallots and herbs, toss with tender pasta and crown the dish with Parmigiano-Reggiano cheese.
|Fall Cheese Plate|
During the cooler months, we like to serve richer, more aged cheeses. Seasonal fruits like figs, pomegranates and grapes add a bright and flavorful juiciness to any cheese plate.
|Weekend Entertaining: Trick-or-Treat Open House|
When family friends are making the rounds on Halloween night, invite them in for a warming pot of stew and other savory bites. Our menu has something for everyone, from little witches and ghosts to their excited parents.