Weekly Wrap-Up: 4/14-4/20

In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!

 

Barley Risotto with Asparagus and Peas Barley makes a hearty stand-in for Arborio rice in this updated version of risotto, which is enriched with two kinds of cheese and some of our favorite spring vegetables.

Ingredient Spotlight: Spring Alliums Members of the onion and garlic family form the base of savory dishes all year long, but in the spring, they really become the stars. Here’s how to choose, prep and use alliums in your kitchen this season, along with recipes from the Williams-Sonoma Test Kitchen.

Recipe Roundup: Spring Salads Showcase asparagus, fava beans and other spring gems in a beautiful salad — here are some of our favorites.

Braised Chicken with Shallots & Mushrooms Here, shallots braise to a delectable sweetness. White wine and tarragon enliven this pot, while dried mushrooms provide an earthy undertone.

How to Use the Vitamix S30 Morning, Noon & Night We love the new Vitamix S30 Personal Blender, which is sized for to-go smoothies and small batches but still as powerful as ever. From soups and sauces to cocktails and desserts, here are 15 fresh ways to use the new Vitamix morning, noon and night.

Easter Entertaining Tips Inspired by the colorful table in our latest catalog, we asked our stylist to share her top tips for creating a beautiful Easter gathering at home. Here, she explains how to pull it off with fresh accents, creative layering and a touch of playful charm.

Cherry Potpies Potpies don’t have to be savory! These cherry potpies are wonderful, especially if you can get your hands on a basket of fresh sour cherries.

Party Planner: Easter Dinner Gather family and friends for a springtime supper that blends time-honored traditions with fresh new ideas. Serve it on a table set with beautiful, festive pastels for an Easter to remember.

Dyeing Easter Eggs Naturally For Easter this year, we turned to chef/author Maria Helm Sinskey, along with her daughters and their friends, to help us create something a little extra special: naturally dyed Easter eggs.

Grilled Salmon with Miso Glaze Meaty fish fillets perfectly absorb the smoky flavors of the grill. Here, salmon is brushed with a sweet-savory miso glaze and served with just wilted green onions.

Weekend Project: Bake a Layer Cake A towering, decadent, showstopping cake is the best way to celebrate a special occasion, whether it’s Easter Sunday or a spring birthday. Here are our best tips for pulling off your most memorable dessert yet!

Ricotta and Pea Crostini with Tarragon and Pink Peppercorns This delicately flavored and out-of-the-ordinary appetizer is a welcome addition to a spring dinner or cocktail party.

Recipe Roundup: Leftover Easter Eggs After the Easter hunt is over, turn your hard-cooked eggs into sandwiches, deviled eggs and more! Here are some of our favorite ways to enjoy holiday leftovers.

Strawberry Jam Muffins Now you can have your jam and eat it too—inside your muffins! At the center of these genius treats is a dollop of tangy jam, which bakes right along with them.

Grilled Leg of Lamb with Lime-Chive Creme Fraiche Leg of lamb is often roasted, but grilling gives this tender cut a crispy exterior while leaving the interior juicy and rosy. Serve the lamb alongside grilled asparagus for a springtime feast.