In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!
 Truffled Mushroom PizzaDrizzling this dish with truffle oil makes this simple sauceless mushroom pizza extremely aromatic. Serve with a green salad for an easy but special dinner. |
 Ingredient Spotlight: FennelWe love aromatic fennel for its sweet, anise-like flavor, prominent in the crunchy bulb and the feathery fronds. Here are some of our best tips for cooking with it this fall, plus new ideas from the Williams-Sonoma Test Kitchen. |
 Spicy Shrimp Tacos with Red Cabbage SlawShrimp cooks very quickly, making these tacos a great choice for a quick and colorful weekday meal. Serve them with a purchased pico de gallo or your favorite salsa. |
 How to BraiseCraving something warm, hearty and cozy? Looking for an impressive dinner party dish you can make ahead? In autumn, braising is the perfect solution for every cooking occasion. And the truth is, it couldn’t be simpler — here, we break it down. |
 Gin 101
Have you seen our new gin-making kit? Developed by Eric Prum and Josh Williams — the guys behind the Mason Shaker and the mixology book Shake — the kit makes it easy to create high-quality, small-batch gin at home in just 36 hours. We turned to Eric and Josh for a deeper dive into the world of gin: how it’s made, what makes it unique, and how to use it at home. Read on, and start mixing! |
 Olive Oil Cake with Cherry CompoteOlive oil imparts richness and moisture to this simple sponge cake. Choose a subtle and slightly fruity olive oil, and your guests won’t guess your secret ingredient. The cherry compote delivers a splash of color and tart flavor. |
 Recipe Roundup: Pancakes!Treat yourself to your favorite childhood breakfast! A big stack of fluffy, comforting pancakes — complete with your favorite topping — is an easy way to please the whole family (and they’re just as good for dinner). Here are some of our favorite recipes. |
 Weekend Project: Homemade Gin & TonicThe Gin & Tonic is one of the most popular cocktails around — and now, we’re taking it to new levels. Make your own gin and tonic water with our easy-to-use kits, then use your creations to mix your best drink yet. |
 Squid with SpinachThis colorful dish is known as calamari in zimino in Italy, where squid is often served with a combination of spinach, tomatoes and aromatic vegetables cooked with wine. |
 Recipe Roundup: Soups & StewsGet inspired by these autumn soups, from vegetable purees to slow-cooked stews. Let the cool-weather cooking begin! |
 Harvest Salad with Blue Cheese and Roasted PearsRoasting pears concentrates their flavor and brings out their sweetness. Paired with salty blue cheese and tart Champagne vinegar, they make a dramatic salad that highlights the fall fruit. |
 Party Planner: Cocktail PartyFall is our favorite time to gather friends at home for good food, drinks and company. Instead of a multi-course, sit-down dinner, host a casual get-together with cocktails and simple appetizers, and let people pass and share. Here’s a menu of libations and nibbles that makes it easy (and fun!) to entertain this season. |
 Blueberry-Pomegranate SmoothieIf you have fresh blueberries on hand, by all means use them, but this smoothie tastes just as good with frozen ones when berries are out of season. Keep an insulated beverage container stashed in the freezer—it will come in handy if you like to take your smoothies to go. |
 Provençal Seafood StewBased on Provençal bouillabaisse, this stew is a bit healthier, but still full of all the classic flavors. We substituted the typical oil-heavy rouille with bell peppers, which are a naturally sweet garnish to fish stew. |