In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!
|Pasta with English Peas & Morels|
This dish features plenty of small but nutrient-packed elements, all bursting with flavor. Dainty English peas lend a fresh taste, while meaty morels add earthiness; aromatic basil and a light dusting of Parmesan complete the light, springy meal.
|Ingredient Spotlight: Spring Greens|
Spring is here! And so are the year’s best greens, from delicate romaine and crisp little gems to baby spinach and arugula. Read on for an overview of the many types of spring greens, along with our best tips for working with them and some quick recipes from the Williams-Sonoma Test Kitchen.
Easter is almost here! Gather your friends and family for celebratory meals and fun traditions — our new Easter Guide is the perfect place to start.
|Bitter Greens with Duck Breast & Cherries|
Here, flavorful greens, combined with rich duck breast, fresh cherries and a light champagne vinaigrette, make a gorgeous spring lunch or dinner.
|How to Boil the Perfect Egg|
It wouldn’t be Easter without colorful eggs peeking out of every nook and cranny in sight. Here, we’ll teach you our foolproof method for hard-boiling eggs so that they’re ready for decorating and snacking. Read on for tips, how-tos, and the ultimate deviled eggs.
|Rhubarb Custard with Pistachio Crumble|
A thick, rich vanilla custard sprinkled with nutty pistachio streusel blankets a hidden layer of tart, lightly poached rhubarb at the bottom of each of these delicious, gluten-free desserts, created by blogger Aran Goyoaga.
|Blogger Spotlight: Sarah Searle of The Yellow House|
Meet our latest Agrarian inspiration: Sarah Searle, creator of the blog The Yellow House. Here, we ask her all about how she learned to cook, her favorite DIYs, and her best advice for beginning gardeners.
|Recipe Roundup: Easy Weeknight Dinners|
What’s cooking tonight? Get inspired with our favorite simple spring dishes! They’re quick to make and showcase the season’s new flavors to perfection.
|Caramelized Beef with Onions & Watercress|
Vietnamese flavors — fish sauce, rice vinegar and garlic — marry with tender filet mignon in this recipe, inspired by a dish served at the Slanted Door restaurant in San Francisco.
|Weekend Project: Bake a Bunny Cake|
Make your Easter celebration one to remember with a showstopping bunny cake! This magical cake is guaranteed to make everyone at the table smile — here’s how to pull it off.
|Bacon, Caramelized Onion, and Gruyere Focaccia|
Rich with olive oil, nutty Gruyere cheese, crisp thick-cut bacon and sweet onions, this focaccia is like taking a trip to the Alsace. Serve it as an appetizer, part of a brunch, or in place of bread at the dinner table.
|Monkey Bread with Strawberry Caramel Sauce|
This delectable pull-apart monkey bread starts with an orange brioche dough and is topped with a rich strawberry caramel sauce. Baked into individual ramekins with sprinkled with chopped toasted almonds, it makes a special presentation.
|Grilled Lamb Chops with Pea, Feta & Mint Salad|
Here’s a delicious way to ring in spring with the season’s signature lamb and peas. Look for grass-fed, pasture-raised lamb at the butcher shop and, to simplify prep, use thawed frozen peas in place of fresh, if you like.