Weekly Wrap-Up: 4/7-4/13


Weekly Wrap-Up: 4/7-4/13

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


Baked Leeks with Bread CrumbsBaked Leeks with Bread Crumbs

Springtime leeks are stars in French cuisine, where they appear with vinaigrettes and in quiches, stews and gratins, such as this one. This dish works well as a first course, a main course, or a side, and it can be baked in individual baking dishes or a single large one.

Ingredient Spotlight: Fava BeansIngredient Spotlight: Fava Beans
With their rich, buttery flavor and bright hue, fava beans are some of spring’s best treasures. Read on for our best tips for working with fava beans, then find some simple ways to prepare them this season, straight from the Williams-Sonoma Test Kitchen.
Decorating Eggs 101Decorating Eggs 101
We’re always looking for new, creative ideas for Easter eggs, and we were inspired the colorful designs in our latest catalogs. We asked our stylist for her best DIY decorating tips — read on, and try them out at home!
Roasted Mahi Mahi with Citrus VinaigretteRoasted Mahi Mahi with Citrus Vinaigrette
A combination of lemon and lime zest adds tang to simply roasted fish fillets. A vinaigrette using the juice from the lemon makes a sprightly sauce to pour over the cooked fish. Serve with boiled red potatoes and sauteed zucchini.
Blogger Spotlight: Tiffanie Turner of Corner BlogBlogger Spotlight: Tiffanie Turner of Corner Blog
Meet Tiffanie Turner, architect, mom, cook and crepe paper master behind the Corner Blog. Here, we ask Tiffanie all about her creative pursuits, from donuts to dollhouses, and what she’s cooking now.
Our Top 5 Easter WinesOur Top 5 Easter Wines
Make your Easter celebration one to remember with a standout bottle of wine that makes spring flavors shine. We asked the Williams-Sonoma Wine team for their top wine recommendations, using our new brunch and dinner menus as inspiration.
Meyer Lemon TartMeyer Lemon Tart
Moravian cookies lend a subtle sweet spice to this bright lemony tart, which makes an impressive ending to a celebratory meal. To streamline prep, use a jarred lemon curd.
Best of the Web: Easter EggsBest of the Web: Easter Eggs
Ready to decorate eggs and celebrate Easter? From sparkles to tie-dye and funny faces, here are some of the most creative tutorials and DIYs we’ve seen from bloggers this year. Get inspired!
Party Planner: Easter Egg Hunt & BrunchParty Planner: Easter Egg Hunt & Brunch
Ring in the new season by combining two of our favorite Easter traditions: a fresh, bountiful brunch and an Easter egg hunt. Our timeline and planner will help you pull it off.
Stir-Fried Pork & Sugar Snaps with Soba NoodlesStir-Fried Pork & Sugar Snaps with Soba Noodles
Crunchy sugar snap peas, young green onions, and just a small amount of pork make up this novel dish, which stars Japanese buckwheat noodles and bold Asian flavors.
Weekend Project: Sous-Vide BrisketWeekend Project: Sous-Vide Brisket
If you’re looking for new inspiration for your Passover menu this year, we have you covered. The low, slow cooking and controlled temperature of sous vide make it the perfect technique for creating tender, juicy brisket. Learn how it’s done here.
Shaved Carrots with Olives & AlmondsShaved Carrots with Olives & Almonds
Gather purple, yellow and white varieties of carrots together for this colorful salad, which is an easy way to elevate the humble spring root vegetable. The shavings are as delicious as they are beautiful, curled around briny green olives and toasty almonds, and sprinkled with fragrant cumin.
Blogger Spotlight: Gaby Dalkin of What’s Gaby CookingBlogger Spotlight: Gaby Dalkin of What’s Gaby Cooking
Meet Gaby Dalkin, recipe developer, cookbook author, and blogger behind What’s Gaby Cooking. Here, we ask her all about her favorite ingredients and entertaining style, as well as how she’s using her new Open Kitchen cookware. Read on!
Passover SederPassover Seder
Host a Passover seder that stays true to tradition while introducing some delicious new twists. Classic brisket, matzo ball soup and seasonal vegetables make up the menu, all served on a beautiful, personal table for an occasion to remember.
Lemony Eggs FlorentineLemony Eggs Florentine
Many tasty variations exist on the classic eggs Benedict, each embellishing a poached egg and muffin with luxurious hollandaise sauce. We love this version, which adds crisp bacon and sauteed spinach.


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