In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!
 Ingredient Spotlight: Sweet PotatoesNext time you’re reaching for potatoes, give sweet potatoes a try instead! Here are some of our best tips for choosing, prepping and cooking sweet potatoes this season, with recipe ideas from the Williams-Sonoma Test Kitchen. |
 Portobello Mushrooms with Parmesan and BasilWith their dense texture and rich flavor, roasted portobello mushrooms make a satisfying vegetarian main course. You can also put the roasted caps between toasted slices of rustic country bread for a hearty sandwich, or slice them and stir them into a pan sauce for serving with roasted poultry or meats. |
 Introducing Friendsgiving with Sunday SuppersThis year we partnered with Karen Mordechai, founder of the communal cooking center and blog Sunday Suppers, to bring our Open Kitchen collection to life with a casual, spirited Friendsgiving celebration. Using seasonal flavors and holiday classics from her new cookbook Sunday Suppers, she created a menu of old favorites and new twists meant to be passed and shared. |
 Recipe Roundup: Thanksgiving StuffingThis savory casserole of hearty bread baked with seasonal vegetables and rich stock is homey and comforting, whether it’s cooked inside the bird or out. Here are some of our best renditions of the side dish we look forward to year after year. |
 Q&A with Karen MordechaiPhotographer and food stylist Karen Mordechai began Sunday Suppers with a simple dinner served in her Williamsburg apartment. Today, it has grown into a beloved communal cooking center hosting dinners and workshops in a bright studio space in Brooklyn. Read on to learn more about the Sunday Suppers story, Karen’s entertaining style and her favorite Thanksgiving rituals. |
 Step-by-Step Turkey PrepAre you ready to take on the turkey this Thanksgiving? To help you prepare, we’ve gathered our tried-and-true tips for seasoning and roasting your bird, step by step. |
 Recipe Roundup: Thanksgiving PotatoesWhether you like your potatoes mashed until fluffy and creamy or layered with melted cheese and cream, no Thanksgiving spread is complete without them. Here are some our top picks for the feast. |
 Real Butterscotch PuddingSpoon for spoon, is there any dessert more comforting than pudding? Of the trio of vanilla, chocolate and butterscotch flavors, the last one arguably has the most dedicated fans. Here is the real deal, infused with caramel and the rich flavor of butter. |
 A Gluten-Free Thanksgiving MenuMake dishes everyone at the Thanksgiving table will love — even those who are gluten intolerant. Here’s a menu full of holiday favorites and fall flavors that are guaranteed to please. |
 Master Your Mashed PotatoesA warm, fluffy, creamy bowl of mashed potatoes is a must on any Thanksgiving buffet. Here, we’re sharing a basic recipe and a step-by-step guide to perfect mashed potatoes — whatever flavors you choose to add, this technique will achieve the ideal texture every time. |
 Pressure Cooking a Turkey
Ready, set, roast! Our Wolfgang Puck Pressure Oven cooks a full-size Thanksgiving turkey in under an hour while leaving your regular oven open for sides, stuffing and pies. Here’s how. |
 Apricot-Stuffed Pork Loin
More than any other type of meat, pork works well with a variety of fruits. Here, dried apricots and raisins are key flavors in a stuffing that is spread on a butterflied pork loin before it is rolled, tied and roasted. |
 A Dairy-Free Thanksgiving Menu
Yes, you can make a Thanksgiving dinner without butter, cream or cheese! This holiday menu swaps the usual rich, heavy ingredients for bold flavors and lively spices, with dishes that everyone at the table can enjoy. |
 Endive, Radicchio and Apple Salad
Crisp, pleasantly bitter Belgian endive and radicchio; matchstick-cut crunchy, tart apples crumbled salty bacon; and creamy ranch style dressing—this salad has a flavor and texture to make every guest happy. |
 Party Planner: Friendsgiving with Sunday Suppers
Find out how Karen Mordechai pulls off her casual, communal Friendsgiving feast with our tips and planner. |
 Bite-Size Bacon and Cheese Scones
These buttery, bacony cheesy scones are heaven in one easy bite. Perfect for brunch, they would also make for a great lunch alongside a bountiful salad. To take these scones over the top, add a pinch of grated cheese to the top of each one before you slide them into the oven. |
 Karen Mordechai’s Brooklyn Picks
When native New Yorker Karen Mordechai isn’t cooking meals at home with her daughter and husband or hosting cooking classes and dinners in the Sunday Suppers studio, she’s seeking culinary inspiration in her Brooklyn neighborhood. We asked Karen to tell us about some of her favorite spots; read on to find out where she loves to get brunch. |
 Beef Tenderloin with Shallot and Red Wine Reduction
The tenderloin is both the most tender cut of beef and one of the most expensive. It is also leaner than many other cuts, which means it needs relatively brief cooking and tastes best when cooked to no more than medium-rare. The red wine reduction, made from the flavorful pan juices, is quickly assembled while the roast rests. |
