In case you missed them, we’ve compiled our favorite blog posts of the week all in one place so you can read, get inspired — and cook!
 Extruding Pasta, DemystifiedMembers of the Williams-Sonoma team offer their best tips for using our pasta press attachment, so you can make perfect rigatoni at home every time. |
 Don’t Toss Stale Bread! How to Make and Use Bread CrumbsMany traditional southern Italian pastas are topped with toasted bread crumbs, offering a nice crunch and rich, toasty flavor to the resulting dishes. Follow this step-by-step guide to make your own toasted bread crumbs — a perfect use for the day-old bread in your kitchen. |
 Ingredient Spotlight: Sicilian Almond PasteSicily is famous for its unique, nutty baked confections, many of which star one of the region’s primary specialties: almond paste. Learn what it is and how you can use it to make this Italian Almond Tart. |
 3 Reasons to Give Anchovies a ChanceNo matter how you feel about them personally, it’s impossible to deny anchovies are a powerful tool in the chef’s arsenal, adding pops of subtle umami flavor to unsuspecting dishes. Find out how to prepare them at home, and see how they’re used in a variety of applications. |
 Quick & Easy Seared Scallops with OrangesOranges, scallops and even onions are at their best in the cooler months, so take advantage of winter’s lively flavors before the seasons turn. |
 Shaping Tortellini (Plus an Early Spring Recipe)Learn to shape these “little hats” with our step-by-step guide, then try your new skills with a delicious recipe starring spring’s first asparagus. |
 How to Make LimoncelloThis smooth, refreshing and deceptively strong liqueur is easy to create at home with a little time and patience. Try it yourself, then get creative with a variety of citrus flavors. |
 Beat a Drum for Sicily: TimbaleFind out how one mom combined her son’s love of maps with her own love of cooking, creating an educational — and delicious! — activity. |
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