Weekly Wrap-Up: 3/24-3/30


Weekly Wrap-Up: 3/24-3/30

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


Orzo, Radicchio & Arugula SaladOrzo, Radicchio & Arugula Salad
Serve this salad with grilled sausages or just on its own — with Parmesan cheese, pine nuts, and orzo, it’s plenty hearty for a main course. It transports well, too, which makes it a good choice for picnics, potlucks and lunch boxes.
Ingredient Spotlight: AsparagusIngredient Spotlight: Asparagus
You know spring has finally arrived when asparagus pops up at your farmers’ market. Read on for our best tips for working with asparagus and find some simple ways to prepare them this season, straight from the Williams-Sonoma Test Kitchen.
What We’re Reading: Trophy Cupcakes & PartiesWhat We’re Reading: Trophy Cupcakes & Parties
Meet Jennifer Shea, cupcake baker and party planner extraordinaire! Here, she tells us all about her new book and shares her top tips for throwing magical, memorable parties.
Salmon, Potato & Asparagus SaladSalmon, Potato & Asparagus Salad
This is one of the most heart-healthy salads you can eat, and it’s perfect for a light supper or a lunch. Try it at home and give spring a warm welcome.
Recipe Roundup: Waffles!Recipe Roundup: Waffles!
We celebrated National Waffle Day with a stack of old-fashioned favorites. Find our favorite recipes here!
Meet the Maker: Helen Russell of Equator CoffeeMeet the Maker: Helen Russell of Equator Coffee
Meet Helen Russell, co-founder of Equator Coffees & Teas, a specialty coffee business that farms and roasts their own beans in Marin County, California. Here, we ask her all about how she got started, what’s special about her beans and blends, and how she takes her morning cup.
Tres Leches Mini CakesTres Leches Mini Cakes
Tres leches gets its name from the extra-creamy trio of sweetened condensed, evaporated and whole milk used to soak the cakes. These mini versions of the traditional Mexican dessert pack all the milky sweetness plus a little dark rum into personal-sized cakes for a decidedly adult treat.
Best of the Web: CitrusBest of the Web: Citrus
We’ve been celebrating bright, fresh, juicy citrus all winter — and so has the rest of the blog world. We looked back at some of the colorful citrus-themed recipes we bookmarked along the way. Give them a try before the weather warms up for good!
Recipe Roundup: Simple Egg DishesRecipe Roundup: Simple Egg Dishes
Scrambled, poached, baked or fried — eggs make the ultimate morning meal (and occasional evening one). Here are some of our favorite ways to enjoy them this season.
Weekend Project: Make Your Best Cupcakes EverWeekend Project: Make Your Best Cupcakes Ever
After this week’s conversation with Trophy Cupcake founder Jennifer Shea, we’re feeling inspired to bake some cupcakes! Here, we’ve gathered our best tips and techniques for making your prettiest cupcakes yet, from piped designs to elegant garnishes.
Celery & Herb Salad with Hard-Boiled Eggs & Anchovy VinaigretteCelery & Herb Salad with Hard-Boiled Eggs & Anchovy Vinaigrette
This refreshingly crisp and flavorful salad would be lovely served as part of a buffet with grilled fish or chicken. It’s the perfect way to showcase fresh spring herbs.
Party Planner: Destination Paris with Jennifer SheaParty Planner: Destination Paris with Jennifer Shea
Even if you can’t spend April in Paris, you can welcome the new month with a chic French-themed fete. For tips, recipes and more creative ideas we turned to Jennifer Shea — here, she shows us exactly how to pull it off. Get inspired, and start planning!
Gruyere & Parmesan SouffleGruyere & Parmesan Souffle
A menu staple of French cooks, light, airy souffles melt deliciously in the mouth. Our version stars two kinds of cheeses for an extra-flavorful dish; pair with a light green salad for a beautiful brunch.
Agnolini with Goat Cheese, Fresh Ricotta, Peas & HerbsAgnolini with Goat Cheese, Fresh Ricotta, Peas & Herbs
These half-moons, made by cutting the pasta into rounds and then folding them in half, are a perfect pocket for cheese. Ricotta is the traditional filling, but goat cheese adds a tang and complements spring peas and herbs.


One comment about “Weekly Wrap-Up: 3/24-3/30

  1. carolyn koue

    i cant find your recipe for bread pudding with asparagus and fontina cheese that was posteded on instagram. can you send me the link, thank you



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