We absolutely love recipes: Last year, we edited more than 400 recipes to go into our catalog, website and this blog. Curious about some of the best? Here are 10 of our top-rated recipes to come out of the Williams-Sonoma Test Kitchen this year.
Spiralized zucchini noodles replace rice noodles in our lightened-up version of classic Vietnamese chicken pho.
Coq au vin is a centuries-old recipe from the French region of Burgundy. It usually calls for the liberal use of red wine, but this lighter version is made with white wine instead.
We love this French toast: The use of challah makes it rich and luxurious, and Meyer lemons, in season now, add a dose of brightness. It’s also perfect for serving a crowd. Last but not least, it can be assembled the night before serving.
Panko, or Japanese bread crumbs, adds a lovely contrast to asparagus; it’s tossed here with garlic and lemon zest to create an asparagus dish that’s punchy and texturally interesting.
Hands down, our top-rated test kitchen dessert recipe this year was ourDouble Chocolate Cake. We can’t say we’re surprised: Its moist crumb, flavorful chocolate ganache and dramatic three-tier presentation make it a staff favorite, too.
Our test kitchen’s recipe for zucchini “noodles” and shrimp with almond-herb pesto is a crowd-pleaser, not just for the gluten- and grain-free but for anyone looking to enjoy a light, nutritious dinner.
Glazed carrots are a side dish that’s easy enough to make for any weeknight meal, yet they’re also plenty elegant and would fit right in at any holiday table. Madeira adds another layer of flavor; use multicolored carrots if you can find them for an additional pop of color.
Chock-full of three kinds of seafood plus spicy chorizo, this Spanish paella will satisfy a hungry crowd. It also happens to be one of the most beautiful dishes we developed this year.
Ragù gets the next-level treatment when it’s served with freshly-made pappardelle pasta and served with a creamy heap of burrata.
Once tomato season hits, you’ll want to jump on the opportunity to make our test kitchen’s fresh pasta with heirloom tomatoes straight from the garden.