Weekly Wrap-Up (6/17-6/23)

What We're Reading

In case you missed them, we’ve compiled our favorite blog posts of the week all in one place so you can read, get inspired — and cook!

 

Market to Table: Zucchini, Chile & Red Onion Frittata
Frittatas and other egg dishes are underappreciated dinner entrées. Here, a charred poblano chile adds a smoky flavor to contrast the richness of the other ingredients.
Q&A with Chef Chris Cosentino
Meet Chris Cosentino: Chef/Partner of Incanto, Boccalone and Pigg; author of the new cookbook, Beginnings; and our featured chef partner this season at Williams-Sonoma. Keep reading to learn which ingredients he is excited about now and what he’s cooking at home for his family.
How to Grill Delicious Summer Veggies
The high heat of the fire brings out the natural sugars in vegetables so they actually retain more of their flavor, vitamins and minerals than they do when cooked in water.  Follow these guidelines when buying summer produce, and find recipes to get you started.
Summer Fruit Trifle
When life gives you a bounty of juicy summer fruit—whether berries or peaches or cherries—prepare a trifle. Layers of light-as-air chiffon cake, whipped cream, vanilla custard, and loads of fresh fruit make up this gorgeous dessert that 
is perfect for a summer party.
Farmers’ Market Guide: Shop Once, Eat All Week
Head to the market this weekend and buy enough produce to prepare nutritious meals all week long. To make the most of the season’s bounty, follow these smart shopping and cooking strategies.
How to Choose Wines for Your Wedding
Sharing a glass of wine with family and friends is an exciting part of your big day. Find tips for choosing your wedding wines, from one bride to another.
Weekend Entertaining: Casual Summer Lunch
When days are long and sunny and summer produce is at its peak, what more excuse do you need to gather friends around the table? Keep this season’s entertaining simple by inviting guests over for a light lunch instead of dinner — our tips and menus will inspire you.
Weekend Project: Rainbow Kraut
Homemade sauerkraut is slow food at its colorful, crunchy best. Try this recipe for Rainbow, or “Cavewoman” Kraut — with shredded cabbage, golden beets, green apples and anything-goes carrots.

 

Bacon-and-Egg Breakfast Tarts
Make these simple, beautiful tarts for a special brunch, especially if you want to impress your friends or in-laws.

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