Weekly Wrap-Up: 9/23-9/29

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Weekly Wrap-Up: 9/23-9/29

In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!

 

Roasted Beets with Toasted Pecans & GreensRoasted Beets with Toasted Pecans & Greens
Sweet hearty beets are the perfect contrast to peppery arugula in this recipe, which gets a little crunch from chopped pecans. Use a mix of colorful beets for a beautiful presentation.
Ingredient Spotlight: Winter SquashIngredient Spotlight: Winter Squash
The first flushes of fall bring along one of the season’s most iconic ingredients: winter squash! Read on for some of our best tips for working with winter squashes, plus simple and delicious ways to prepare them from the Williams-Sonoma Test Kitchen.
Recipe Roundup: Game Day FavoritesRecipe Roundup: Game Day Favorites
It’s football season! We have all the recipes you need for your pre-game parties in the parking lot, from dips and slaws to burgers and beans — you just bring the grill and a cooler of beers.
Q&A with Taylor Boetticher & Toponia Miller of The Fatted CalfQ&A with Taylor Boetticher & Toponia Miller of The Fatted Calf
The Fatted Calf charcuterie and butcher shop–with locations in Napa and San Francisco–is famous for it’s housemade charcuterie and impeccable, ethically-sourced cuts of meat. We talked to husband-and-wife team Taylor and Toponia about their culinary beginnings and their tips for making and serving charcuterie at home.
How it’s Done: The CubanHow it’s Done: The Cuban
We spent a day with Chef Taylor Boetticher in his Napa kitchen, where he walked us through the process of making his signature dish, The Cuban. See step-by-step photos and all his tips and tricks for producing that crispy skin and tender, flavorful meat.
DIY Charcuterie: Making Perfect Platters at HomeDIY Charcuterie: Making Perfect Platters at Home
A charcuterie platter is the ultimate solution for easy entertaining. We asked Taylor Boetticher to share his tips for building the perfect board — read on, and get inspired!
Boozy Guinness Ice Cream FloatsBoozy Guinness Ice Cream Floats
Who says ice cream floats are only for kids? A scoop of coffee ice cream and a drizzle of chocolate turn rich, dark Irish stout beer into a celebratory dessert drink for adults. It’s a great final to an Oktoberfest party!
Behind the Scenes: Our New Halloween CollectionBehind the Scenes: Our New Halloween Collection
Have you seen our new Halloween entertaining collection? These spooky, striking linens and dinnerware are unlike any we’ve ever offered before, so we asked our design team all about the inspiration behind them. Read their stories here.
Weekend Project: Chicken PotpieWeekend Project: Chicken Potpie
Chicken potpie is the ultimate American comfort food, with a rich, creamy sauce and a flaky pastry topping. Make it from scratch this weekend and give fall a warm welcome.
Figs & Purple Endive Salad with Currant DressingFigs & Purple Endive Salad with Currant Dressing
Sweet figs, bold blue cheese and tart currant-orange dressing complete this salad, which is delicious with a glass of Pinot Noir or other earthy red wine.
Weekend Entertaining: Soup PotluckWeekend Entertaining: Soup Potluck
Welcome fall with your friends by inviting everyone over for a cozy dinner of soup, bread and beer. A soup potluck is the ultimate casual get-together: almost everything can be made ahead, and there’s no fuss when it comes to serving a crowd — here are some recipes to get you started.
White Wine-Braised Chicken with Root VegetablesWhite Wine-Braised Chicken with Root Vegetables
Braise tender chicken and hearty root vegetables in record time by using a pressure cooker — it’s a Sunday supper dish that you can make on a weeknight.
Polenta, Fried Eggs, Greens and Blistered TomatoesPolenta, Fried Eggs, Greens and Blistered Tomatoes
Swap eggs and toast for this creative dish, featuring creamy polenta topped with fried eggs, sautéed greens and cherry tomatoes cooked until they burst. It hits the spot for weekend brunch, but it makes an equally delicious quick dinner.

 

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