In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!
Spaghetti with Garlicky Greens This recipe proves that pasta doesn’t need to be a guilty indulgence: whole-wheat pasta is an easy way to add whole grains and fiber into your diet, and the garlic-laden ribbons of kale and chard are a delicious way to eat your greens. |
Ingredient Spotlight: Beets Beets’ sweet, earthy flavor gives vegetable dishes depth, and you can eat them raw, roasted, pureed and fried — the possibilities are endless. Here are some tips for cooking with beets this season, plus some new ways to enjoy them, straight from the Williams-Sonoma Test Kitchen. |
Blogger Spotlight: Phyllis Grant of Dash & Bella Meet Phyllis Grant: former pastry chef, mom to Dash and Bella and author of the blog of the same name, and writer behind the upcoming book Feed Me. In honor of back-to-school season, we asked her all about the inspiration behind Dash & Bella, how to cook for — and with — kids, and what she eats when she’s alone. |
Garlicky Chicken Thighs This simple dish combines flavorful chicken thighs with aromatic and a little white wine for an easy main course. Serve with rice or bread to soak up the savory juices. |
Test Kitchen Tips: How to Pack a Lunch Box It’s fall — time to head back to school! Packing lunches kids will love can be tricky, so we turned to an expert for tips: our Test Kitchen Manager Amanda Haas, author of the book Real Family Food. Here are some of her best tips. |
What We’re Reading: Tacolicious At San Francisco’s Tacolicious, husband-and-wife owners Sara Deseran and Joe Hargrave capture the fun, easy-going vibe and lively flavors of the cuisine they fell in love with in Mexico. Now, with the publication of the Tacolicious cookbook, the team is sharing their best recipes from the restaurant. Here, Sara tells us all about the book, what she loves about Mexican food, and the dish that made her fall in love with Joe. Read our interview and try recipes from the book, then buy tickets to meet the Tacolicious team in Williams-Sonoma stores! |
Recipe Roundup: Back to School Solutions Come fall, schedules are more hectic than ever! Here are some kid-friendly ideas for the busy week, from easy breakfasts to healthy lunches and snacks. |
Blackberry-Apple Pie Prepared in a fry pan rather than a traditional pie dish, this simple pie makes a homey finish to a rustic dinner party. And cleanup is easier than ever since you cook the fruit and serve the pie from the same pan. |
Q&A with Share Our Strength Founder Billy Shore
All across America, families are struggling with hunger, and children are among the hardest hit. Billy Shore and his sister, Debbie, started Share Our Strength with the belief that everyone has a strength to share in the global fight against hunger and poverty, and that in these shared strengths lie sustainable solutions. We talked to Billy all about the origins of Share Our Strength, the realities of childhood hunger in the U.S., and how we can help. |
Spaghetti with Asian-Flavored Clams and Zucchini Toasted sesame oil, ginger and cilantro lend an Asian twist to classic pasta with white clam sauce. Tender Manila clams take only minutes to cook, and their flavorful juices become the base for a terrific sauce. |
Weekend Project: Make a Meal Plan Here, Williams-Sonoma Test Kitchen Manager Amanda Haas (also a mom of two) explains how she plans her meals for the week, including dinners, lunch boxes, breakfasts and snacks. Get her tips, and take a peek at her plan! |
Toasts with Spicy Broccoli Rabe and Pecorino Served as an antipasto in Umbria, Tuscany and elsewhere in Italy, crostini are traditionally topped with such savory delights as sautéed chicken livers, porcini mushrooms or black truffles. The bitter Italian greens and tangy cheese featured here are another wonderful combination. |
Party Planner: Sunday Supper
Weeknight cooking is all about dishes that are quick, satisfying, and easy to make ahead — especially now, with back-to-school season in full swing. But on the weekends, cooks can take the time to prepare a special, delicious meal that families can sit down together and savor. Here’s a Sunday supper the whole family will love, with helpful tips for pulling it off. |
Braised Chicken with Olives and Capers Braising chicken in white wine instead of red results in a lighter, brighter flavor, which in this recipe is heightened with piquant olives and capers. Serve with a good loaf of bread so you can soak up the flavorful braising liquid. |
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