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: Kale
Kale is trendy for a reason: these earthy, dark green leaves are packed with nutrients and flavor, and they can adapt to all kinds of dishes. Read on for our best tips on choosing and prepping kale, plus delicious ways to prepare it from the Williams-Sonoma Test Kitchen.
|Master Your Mashed Potatoes
Here, we’re sharing a basic recipe and a step-by-step guide to perfect mashed potatoes — whatever flavors you choose, this technique will achieve the ideal texture every time.
|Cookie of the Day: Whoopie Pies with Salted Dulce de Leche
This season, we’re sharing 30 days of holiday cookies, so be sure to check back for our best recipes! These superchocolatey, cakelike cookies sandwich a gooey sweet and salty caramel for a positively addictive dessert.
|Recipe Roundup: Quick, Healthy Weeknight Dinners
The holidays are in full swing, but you still have to eat in between those festive parties. Here’s a roundup of our favorite healthy, simple dinners for those busy weeknights in.
|Q&A with John Coykendall, Master Gardener at Blackberry Farm
This year we partnered with Tennessee’s Blackberry Farm to create a Thanksgiving menu inspired by new recipes and old rituals. Here, we talk to the farm’s Master Gardener, who’s responsible for planting, growing and harvesting the seasonal bounty in the gardens.
|Apple and Cranberry Galette
This beautiful open-faced pastry, with scarlet cranberries nestled among golden apple slices, is a gorgeous finale for a holiday meal.
|Recipe Roundup: Thanksgiving Potatoes
Whether you like your potatoes mashed until fluffy and creamy or layered with melted cheese and cream, no Thanksgiving spread is complete without them. Here are some our top picks for the feast.
Let this recipe be your secret weapon for any last-minute entertaining needs: these popovers can be made entirely of ingredients you’re likely to have on hand, and the batter can be prepared ahead and refrigerated. Happy Thanksgiving!
|Chef Tips: How to Make the Perfect Latke
Crispy, flavorful latkes take center stage in our new Hanukkah menu, full of fun twists on tradition. To learn how to make our best latkes yet, we turned to Chef Max Sussman, who explains how to pick, prep and fry them like a pro.
|Cookie of the Day: Honeyed Biscotti with Almonds and Dates
Biscotti take a bit of time and effort, but these are well worth it: crisp but not brittle with a honeyed sweetness that is balanced nicely with the toasted almonds and orange zest. They are perfect for dunking in your afternoon espresso.
|Recipe Roundup: Thanksgiving Leftovers
Secretly, we all know why we make our Thanksgiving feasts so massive: we want the leftovers! Here are some creative ways to mix up turkey, vegetables and cranberry sauce with new flavors and ingredients.
Vodka is a wonderful part of Hanukkah tradition. To learn more about the spirit, we turned to Rich Bubbico, the General Manager at Schiller’s Liquor Bar in New York. Here, he tells us all about vodka: what to look for, how to mix it, and the best ways to serve it.
|Recipe Roundup: Slow Cooker Meals
A slow cooker is our secret to eating well without spending hours in the kitchen. Here are some of our favorite slow cooker dinners for those busy times during the holidays (tip: make extra for leftovers — these are even better the next day)!