In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!
|30 Days of 30-Minute Meals|
We’ve gathered 30 of our favorite recipes for late summer and early fall, which can all be prepared in roughly half an hour, from start to finish. Here’s to a month of delicious, fuss-free dinners!
|Braised Chickpeas and Carrots with Yogurt Topping|
Here, tender beans and sweet carrots are infused with enticing spices and get a dollop of an Indian-inspired yogurt topping. Served on a bed of protein-rich quinoa, the vegetables make a satisfying meatless meal — no side dish required.
|Ingredient Spotlight: Beets|
Thanks to their deep, rich red color, sweet, earthy flavor and tender texture, beets are favorites of chefs and home cooks alike. Read on for our best tips for choosing, prepping and cooking beets in a host of creative dishes.
|Meet the Vintner: Mike Doilney of Parallel Wines|
This month we’re spotlighting the vintners behind some of our favorite wines in our Williams-Sonoma Wine shop. Here, learn about Parallel Wines, a product of a partnership between ten people that began in Park City, Utah.
|Recipe Roundup: Cook Once, Eat Twice|
With fall fast approaching, we’re in back-to-school (and back-to-work) mode. On a leisurely night, prepare a special dinner, then transform leftovers into another meal entirely the next day. Here are some recipes to help you start planning.
|How it’s Done: The Cuban|
See the step-by-step process behind the signature dish at Fatted Calf Charcuterie: an impossibly succulent stuffed and rolled pork roast that’s cut into thick slices to order.
Fall is here — time to get organized! Here’s our guide to the essential staples of a well-stocked pantry. Just one trip to the market and you’ll have the makings of a score of healthy meals for weeks.
|Chewy Fruit & Nut Bars|
These homemade bars make great snacks or lunch-box treats. You can assemble them in minutes and walk away while they set in the refrigerator — no baking required!
|Fun Ideas for School Lunches|
Looking for new ways to step up your lunch box game? Here are some of our favorite ideas from The Lunch Box to help you start the school year off right, along with more tips from the authors in our exclusive Q&A.
|Weekend Project: Whole Wheat Pitas|
Whether you’re packing lunches for your kids or yourself, it’s comforting to know exactly what goes into them. Here’s a weekend project with a big pay-off: homemade pita breads, made with just a few natural ingredients you may already have in your pantry.
|Q&A with David Laferriere, Sandwich Bag Artist and Super Dad|
Meet David Laferriere, a designer and illustrator known for the creative doodles he draws every day on the sandwich bags in his kids’ lunch boxes. Read our exclusive interview and see the bag he created just for Williams-Sonoma!
|Weekend Entertaining: Potluck Brunch|
Simple and casual are the keys to entertaining this time of year, and a potluck brunch fits the bill perfectly. Prepare the main dish yourself, ask friends to bring the rest — and then relax and enjoy the party!