Weekly Wrap-Up: 12/30-1/5


Weekly Wrap-Up: 12/30-1/5

In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!


Broccoli GratinBroccoli Gratin
This creamy, crunchy gratin is easy to make, but it tastes positively indulgent. Accompany with roasted meat or poultry, or serve with a side salad and a glass of crisp, white for a simple vegetarian meal.
Ingredient Spotlight: QuinceIngredient Spotlight: Quince
No wonder quince makes your kitchen smell like heaven — it’s a relative of the rose. Don’t be put off by the hard, dry, astringent flesh; once cooked, quince becomes soft, pink and sweet, with a hint of spice. Here are our best tips for working with quince, plus a few creative ways to use it this season.
Smoked Salmon on Toast PointsSmoked Salmon on Toast Points
This elegant hors d’oeuvre is full of classic flavors and makes a gorgeous appetizer for festive entertaining. Assemble the toast points and present them on a platter, or set out all the ingredients and let guests make their own.
Recipe Roundup: Bubbly CocktailsRecipe Roundup: Bubbly Cocktails
We’re ringing in 2014 with a glass of something sparkly. Classic bubbly is always in style, but for a fun twist, try some of our favorite effervescent cocktails — guaranteed to get the party started!
Celebrate the arrival of 2014 with an elegant dessert worthy of a special occasion. This Italian classic is made up of delicate ladyfingers soaked in espresso and rum, layered with mascarpone custard and dusted with rich cocoa. Individual portions make a beautiful presentation.
Recipe Roundup: Hangover CuresRecipe Roundup: Hangover Cures
If your New Year’s Eve was full of Champagne toasts, you may be ready for some actual toast. Skip the diner breakfast, muster up a little energy, and make something at home instead — these hearty recipes are guaranteed to satisfy cravings (and as a bonus, you won’t have to leave the house).
Introducing Williams-Sonoma Open Kitchen!Introducing Williams-Sonoma Open Kitchen!
We’re kicking off 2014 with a brand new collection! Williams-Sonoma Open Kitchen is inspired by the kitchens of our favorite restaurants: busy, energetic, and filled with the smells of delicious food. These kitchens depend on sturdy cookware at a great value, versatile tools for every task, and affordable tableware for serving a crowd. Read on for more info and to see the collection!
Weekend Project: Meyer Lemon-Ginger MarmaladeWeekend Project: Meyer Lemon-Ginger Marmalade
The sweet, bright flavor of Meyer lemon — a cross between a Eureka lemon and a mandarin orange — is one of winter’s best gifts. Enjoy a taste any time of year by preserving it in this tangy marmalade, which gets a kick of spice from fresh and crystallized ginger.
Parmesan Broth with Lemon, Chicken & SpinachParmesan Broth with Lemon, Chicken & Spinach
Chicken soup soothes the soul, and our version will help you start the year off on a comforting, cleansing note without sacrificing flavor.
Party Planner: Healthy Weekend BrunchParty Planner: Healthy Weekend Brunch
A weekend brunch with friends doesn’t have to include Eggs Benedicts and mimosas. This brunch menu is full of delicious superfoods, and it’s a great excuse to gather your friends together. Bonus points if you squeeze in a group run or yoga class first!
Brussels Sprouts & Potato Hash with Fried EggsBrussels Sprouts & Potato Hash with Fried Eggs
An unexpected twist on a classic, brussels sprouts add a delicious crunch to traditional hash. This is wonderful served with a warm baguette any time of day.
Onion Soup with Bacon, Winter Herbs & GruyereOnion Soup with Bacon, Winter Herbs & Gruyere
This adaptation of French onion soup boasts bacon and a generous measure of herbs, in addition to the classic cheese-topped toasts. Enjoy it on a cold day, accompanied by a glass of full-bodied ale.


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