In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!
|Bread Pudding with Chard, Sun-Dried Tomatoes & Fontina|
Here’s an inventive way to use up yesterday’s bread (and also an unexpected meatless meal). Accompany with a salad of butter lettuce, sliced pears and toasted walnuts and pour a crisp Sauvignon Blanc at the table.
|Ingredient Spotlight: Cauliflower|
Cauliflower’s mild, slightly nutty flavor makes it a perfect partner for a range of other ingredients — bold spices, melted cheese and other wintry produce, to name a few. Here, we’ve rounded up our best tips for working with this versatile veggie, plus delicious ways to prepare it from the Williams-Sonoma Test Kitchen.
|Cookie of the Day: Chocolate-Dipped Coconut Macaroons|
These chewy coconut stacks are great make-ahead morsels, as they keep well for several days. They partner particularly well with a steaming mug of coffee.
|Grapefruit, Avocado & Crab Salad|
Adding fresh lump crabmeat elevates this simple salad, making an everyday dish feel celebratory. The sweet-tart grapefruit and creamy, nutty avocado perfectly complement the rich crab, creating a wonderful medley of flavors and textures.
|Behind the Scenes: Our Copper Mugs & a Classic Cocktail|
Read the story behind our handcrafted hammered copper mugs, and try our recipe for a traditional Moscow Mule — the two pair perfectly for a festive occasion.
|Everything Peppermint Bark!|
Since we’re always looking for new ways to enjoy our signature Peppermint Bark, we asked our in-store culinary experts and catalog stylists for their best ideas and innovations. Here are some of the Peppermint Bark sweets they’ve whipped up for customers for the past 15 years
|Coffee Crème Brûlée|
Ground coffee beans bring unexpected depth to this classic, special occasion-worthy dessert. The crunchy caramel topping, made with raw sugar, matches the bold coffee flavor perfectly.
|Recipe Roundup: Morning Baked Goods|
Cookies are perfect for gifts and parties, but we have plenty of other delicious baked goods to warm up your cozy mornings, like coffee cakes, cinnamon rolls and fluffy muffins. These treats are sure to please all your family members and out-of-town guests.
|Weekend Project: Puff Pastry|
Puff pastry forms the foundation of as many sweet and savory treats as you can dream up, so it’s ideal to have on hand during the holidays for easy desserts and hors d’oeuvres. Here, we show two ways to make puff pastry at home: one classic, and one quick and easy.
|How to Make the Ultimate Hot Chocolate|
Our hot chocolate mix is a customer favorite, and here’s the secret: it’s produced from shavings of premium Guittard chocolate instead of cocoa powder, so it has a rich, intense chocolate flavor and a velvety texture. Start there, then try these tools, tips and toppers to take your cup to the next level.
|Recipe Roundup: Easy Autumn Pastas|
Here are our top picks for comforting pasta dishes that come together in a flash, all featuring the best of fall produce. Look to these recipes during the holiday season, whenever there are busy nights or unexpected dinner guests.
|Maple-Bacon Spiced Nuts|
Here, we’ve taken a bowl of nuts to the next level by adding rich maple syrup and savory bacon. For a party-worthy mix, splurge on high-quality bacon, and buy some fresh raw nuts.
|Party Planner: Tree-Trimming Party|
Deck the halls and celebrate the season with a casual open house, featuring a buffet of crowd-pleasing dishes to satisfy all ages. Bring out all your ornaments, and let everyone hang them together — it’s a great way to spark the holiday spirit.
|Cookie of the Day: Gingerbread People|
There’s nothing like baking and decorating cookies to inspire creativity in the kitchen! Gather the whole family to make these holiday classics, which are perfect for giving as gifts. Bonus: your whole house will smell like warm winter spices.
|Osso Buco with Gremolata|
In this rustic yet elegant recipe, veal shanks are slowly braised to melting tenderness. The traditional accompaniments are gremolata, a parsley and lemon relish that provides a welcome counterpoint to so much richness, and a golden-hued risotto perfumed with saffron.