Tender lamb chops pair naturally with the spices common to Moroccan cuisine. Simmer them just until tender in this fragrant braise, then serve them over a bed of fluffy couscous…
October 2012
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It’s no secret we are big fans of toasty Italian panini at Williams-Sonoma. But your panini press can work wonders far beyond sandwiches, doubling as an indoor grill. We love to…
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This guide to winter gardening comes courtesy of Daron Joffe, a.k.a. Farmer D of Farmer D Organics. The company develops and sells environmentally conscious farm and garden products, empowering people to grow their…
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This coffee cake delivers all the rich flavors of pumpkin and spices with a thick layer of crunchy streusel, but the result is still lighter than you would expect. It’s…
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Vanilla is the secret ingredient in many recipes — so many, in fact, that we sometimes take for granted its unique depth and intense flavor. Almost nothing smells as rich…
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As a Top Chef finalist, Charlie Palmer protege and chef/founder of VOLT, Bryan Voltaggio has made an impression on the culinary world. Still, he’s true to his roots, having opened a…
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An easy glaze made from molasses, mustard and fresh rosemary coats both the pork and the sweet potatoes in this cozy supper. Sauté greens or steam broccoli to serve alongside.…
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At home, Patrick McKee, executive chef at Paley’s Place in Portland, Oregon, works with a different kitchen brigade. His two children, Isabella, 12, and Henry, 8, often cook alongside Dad. Says McKee,…
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The best mushrooms are gathered by foragers during cool, moist fall days. Let their rich, woodsy flavors shine in this dish, which requires only a handful of ingredients to pull…
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When it comes to enchiladas, the cheesier the better. Cotija, a crumbly, hard Mexican cheese, is combined with Jack or Cheddar in this recipe for deliciously tangy, peppery results.