Are you someone who can make a great Christmas cookie but don’t have the time to make four, five or six different kinds? Then what you need to do is…
November 2011
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This post comes courtesy of chefs and cookbook authors Max and Eli Sussman. Depending on where you live, it may already be fireplace and hot cocoa weather. The BBQs…
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This post comes to us courtesy of food writer Lee Havlicek. Bread pudding is something of magic trick. With a little help, stale bread turns into a wonderfully rich,…
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During these cold winter months, when the juicy peaches and plump berries of summer are but a distant memory, this is the season to savor citrus. Thick, citrus-flavored “curd”…
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This post comes courtesy of Monelle Totah, a member of Williams-Sonoma’s tabletop and home team. The holidays are all about entertaining, whether it’s a casual open house or a…
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It is one thing to say that simplicity is the essence of the Tuscan kitchen. It is quite another to taste the extraordinary deliciousness that can come from just one…
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This post comes to us courtesy of writer and Williams-Sonoma creative consultant Laura Martin Bacon. When I was growing up on the Monterey Peninsula, abalone were plentiful in our…
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This post comes to us courtesy of Yvonne Dae Morrissey, of the family-owned Gramma Ramsey’s Specialty Fruitcakes. You may not be able to imagine spending more time in the kitchen,…
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This time of year we’re all looking for easy, versatile dishes to satisfy a crowd, and choux pastry is a great one to start with. Choux (pronounced “shoo”) pastry is a…
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This post comes courtesy of Jennifer Farley, blogger, recipe developer and food photographer at Savory Simple. I call these seasonal marshmallows, but I’m pretty sure they’ll be wonderful any time of…