In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!
|Pasta with Ratatouille-Style Vegetables|
This recipe is perfect for this time of year, when you’re surrounded by peak-season summer vegetables. Take advantage of the warm weather by grilling the vegetables outdoors.
|Ingredient Spotlight: Late-Summer Tomatoes|
It’s that special time of year when tomatoes are everywhere we turn, piled up in farmers’ market stands and spotlighted on all the restaurant menus. As the seasons transition, we’re looking forward to using them in a host of new ways.
|Introducing Williams-Sonoma Stemware|
We’re thrilled to announce the launch of our new signature stemware collection, designed in-house in collaboration with expert sommeliers, winemakers and chefs. Read all about it here — see what a star sommelier had to say, and watch a video to see how the glasses are made.
|Meet the Vintner: Robert Sinskey of Robert Sinskey Vineyards|
Meet Robert Sinskey, the man behind some of the most prized Pinot Noirs in California wine country. Here, we ask Robert all about how he fell into the wine business, what a typical day looks like for him, and his favorite ways to enjoy his wine.
|Wine Country Spotlight: Chef Maria Helm Sinskey of Robert Sinskey Vineyards|
While Robert Sinskey is at the helm of the wine business, it’s his wife, Chef Maria Helm Sinskey, who’s driving the food. In this Q&A, we ask Maria all about living and working in the wine country, her approach to cooking, and what she loves about her job.
|Polenta with Fontina and Roasted Vegetables|
Bake a pan of polenta until it gets crispy at the edges, and then top it with anything your heart desires. Here, roasted summer vegetables pear with fontina, a mild melting cheese.
|Everything You’ve Always Wanted to Know About Wine|
We’re excited to introduce our Guide to Wine, an interactive primer with everything you need to know, from grape varietals and growing regions to tasting, serving and pairing with food. Read on, and start learning.
|Gingered Peach-Blackberry Slab Pie|
Fresh ginger adds a warm, spicy undertone to this stone fruit and berry pie, which is ideal for serving a crowd.
|Recipe Roundup: No-Beef Burgers|
Planning a Labor Day cookout this weekend? Shake up your burger routine with these recipes, which reinvent the classic with a few creative ingredients.
|Weekend Project: Homemade Hamburger Buns|
Here’s a great way to take your Labor Day cookout to the next level. Homemade hamburger buns take some time to prepare, but the payoff is huge: a soft, pillowy roll with a slightly sweet, yeasty flavor.
|Weekend Entertaining: Labor Day Barbecue|
It’s summer’s last hurrah (and a three-day weekend)! Make your Labor Day barbecue a memorable one with our menu, featuring a trio of burgers to satisfy every appetite, plus summer favorites like this plum-raspberry cobbler.
|Meet the Sommelier: Caroline Styne|
Meet Caroline Styne, co-owner and wine director at the Los Angeles restaurants Lucques, A.O.C., Tavern and The Larder at Maple Drive. Learn all about how she ended up in the wine industry, how she puts together a wine list, and some of her favorite food and wine pairings.