|Extruding Pasta, Demystified
Members of the Williams-Sonoma team offer their best tips for using our pasta press attachment, so you can make perfect rigatoni at home every time.
|Don’t Toss Stale Bread! How to Make and Use Bread Crumbs
Many traditional southern Italian pastas are topped with toasted bread crumbs, offering a nice crunch and rich, toasty flavor to the resulting dishes. Follow this step-by-step guide to make your own toasted bread crumbs — a perfect use for the day-old bread in your kitchen.
|Ingredient Spotlight: Sicilian Almond Paste
Sicily is famous for its unique, nutty baked confections, many of which star one of the region’s primary specialties: almond paste. Learn what it is and how you can use it to make this Italian Almond Tart.
|3 Reasons to Give Anchovies a Chance
No matter how you feel about them personally, it’s impossible to deny anchovies are a powerful tool in the chef’s arsenal, adding pops of subtle umami flavor to unsuspecting dishes. Find out how to prepare them at home, and see how they’re used in a variety of applications.
|Quick & Easy Seared Scallops with Oranges
Oranges, scallops and even onions are at their best in the cooler months, so take advantage of winter’s lively flavors before the seasons turn.
|Shaping Tortellini (Plus an Early Spring Recipe)
Learn to shape these “little hats” with our step-by-step guide, then try your new skills with a delicious recipe starring spring’s first asparagus.
|How to Make Limoncello
This smooth, refreshing and deceptively strong liqueur is easy to create at home with a little time and patience. Try it yourself, then get creative with a variety of citrus flavors.
|Beat a Drum for Sicily: Timbale
Find out how one mom combined her son’s love of maps with her own love of cooking, creating an educational — and delicious! — activity.