|Market to Table: Piperade with Mixed Bell Peppers
With tomatoes and bell peppers at their most vibrant, try this fresh, easy version of traditional Basque piperade. Make it into a main dish by serving with seared ahi tuna fillets, cut into thin strips.
|How to Peel, Seed & Dice a Tomato
Many summer recipes include peeled, seeded and diced tomatoes in their lists of ingredients, which can turn into a big time commitment if you don’t have a foolproof system. Follow these steps to achieve an expert dice every time.
|What We’re Reading: ‘Beginnings’
The Williams-Sonoma team was proud to collaborate with Chris Cosentino, Chef/Partner at Incanto and Boccalone in San Francisco and Pigg in Los Angeles, on his debut cookbook, Beginnings. Keep reading to hear what he had to say about the book in our Q&A.
|Our Top Cobblers, Crisps & Crumbles
See recipes for these old-fashioned favorites, which have all earned five-star ratings from our customers. Prepared with peak-of-season fruits from your garden or farmers’ market, these desserts make a delicious finale to a backyard barbecue.
|Celebrating Summer with a CSA
Learn how joining a CSA (Community Supported Agriculture) has helped connect our contributor to the seasons and local farmers. Plus, try her recipe for Buttermilk-Scape Marinated Pork Chops.
|Beer Gifts for Dad
Is Dad a beer drinker? Here are a few gift suggestions to spare him from adding another necktie to his collection.
|Weekend Entertaining: Father’s Day Cookout
Gather the gang on Dad’s special day and host a backyard barbecue. This menu of slow-smoked beef brisket and homemade ice cream sandwiches is sure to impress — our tips and recipes will help you pull it off.
|Summer Baking: Peach and Blueberry Cheesecake Tart
Take full advantage of the short but sweet peach season with this standout dessert.