|Weeknight Grilled Chicken|
Throw some chicken on the grill tonight, and dinner will be ready in no time! Our recipes are packed with flavor, inspired by cuisines around the world.
|Q&A with Ray Garcia of FIG Restaurant|
Ray Garcia, Chef/Founder of FIG Restaurant in Santa Monica, is famous for the care he takes in sourcing his ingredients — from growing his own herbs to working with foragers. Here, we talk to him about choosing ingredients, his unique approach to cooking and his ideal summer dinner.
|Market to Table: Caprese, 4 Ways|
A classic caprese salad is a true hallmark of summer. Mix up the traditional presentation with one of these creative twists, which are perfect for entertaining.
|Best Summer Cooking Techniques: Blanching Veggies|
When it’s done correctly, blanching helps achieve the sweet spot of crisp, tender vegetables. Follow these steps for your best blanched veggies yet — and find the perfect recipe to show them off.
|Behind the Scenes: Amy Atlas Styles a Williams-Sonoma Dessert Table|
See how sweets stylist and author Amy Atlas imagines and designs a table specially for Williams-Sonoma.
|Behind the Bottle: Williams-Sonoma’s House Olive Oil|
Read an update on the current olive crop growing to create our delicious extra-virgin olive oil.
|Weekend Entertaining: Garden Cookout|
Make the most of the bounty from your garden or local market with a menu that showcases summer’s freshest flavors. From your backyard garden to your grill, our tips and recipes will help you pull off the party with ease.
|Weekend Project: Flavored Honey|
Enhance the unique flavor of honey with fresh herbs, flowers, spices and citrus — keep reading to learn how and to see unique combinations of ingredients.
|Grilled Foods & Wine: A Pairing Guide|
The smoke and spice of many grilled foods can make wine pairing a challenge — but a highly pleasurable one. Find out the best varietals to complement beef, pork, seafood, vegetables and more.