Weekly Wrap-Up (6/3-6/9)

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!

 

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.