This post comes courtesy of Kris Balloun, a member of the Williams-Sonoma content team. When you’re hosting a hungry crowd, nothing beats lasagna. It’s hearty and filling, and you…
September 2011
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This post comes courtesy of Jen Villareal, a member of the Williams-Sonoma catalog team. Staying gluten-free during Oktoberfest gotcha down? Have no fear – my gluten-free beer blog is…
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Share the wealth of liquid gold—olive oils, that is! Join us as we explore why certain extra-virgin oils are truly “extra” special. Learn how to make the most of…
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A tender, flaky crust is the best part of any pie, whether it’s filled with fresh fruit or nuts and warm fall spice. The rich taste of real butter produces a…
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The term “home canning,” despite the implied use of cans, refers to preserving foods in specially designed glass jars. An age-old art, preserving allows you to capture the essence of…
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This post comes courtesy of Bianca Richardson and Mia Croft, members of Williams-Sonoma’s Creative Services team. “What’s for lunch” is often a water cooler conversation for us on the…
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It seems everyone has their own method for ensuring a juicy chicken — whether it’s brining or basting or both. But the one I witnessed in the Williams-Sonoma Test Kitchen…
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Want to reference our recipes on your iPad or iPhone without losing the beautiful style of a print cookbook? Williams-Sonoma and Weldon Owen Publishing bring 27 titles to the iBookstore…
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This post comes to us courtesy of cooking instructor Jodi Liano. Summer entertaining is a breeze — fire up the grill, eat outside and enjoy long days that turn into…
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A lattice top looks extra special on a mini pie. For pies made in an electric pie maker, the traditional technique changes slightly and light and flaky puff pastry dough…