In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!
|Goat Cheese Soufflé with Fresh Herbs
Fresh, tangy goat cheese enhances a deceptively easy herb-flecked soufflé accented by tarragon, thyme and lemon. Serve it for a light vegetarian supper with a butter lettuce salad and slices of rustic bread.
|Ingredient Spotlight: Stone Fruits
Apricots, cherries, nectarines, peaches and plums are some of summer’s sweetest, juiciest gems — and it’s finally time to savor them in every way you can. Read on for tips on working with stone fruits, plus new ways to prepare them from the Williams-Sonoma Test Kitchen.
|Recipe Roundup: Easy Grilled Dinners
Why reserve grilling for the weekends? The high heat of your grill can create delicious, savory meals in no time. Here’s a roundup of some of our favorite grilled dinners, perfect for any night of the week.
|Chicken Meatballs with Ginger & Lemongrass
Here, ground chicken is mixed with fresh and tangy Asian flavors and rolled into bite-sized balls. Wrap them up in supercrunchy and fresh lettuce leaves for a bright and inspired meal.
|What We’re Reading: The Ice Creamery Cookbook
This new cookbook provides inspiration for frozen treats that go far beyond the ordinary, along with all the tips, tricks and recipes you need. Try out some of these easy-to-follow recipes!
|Best of the Web: Ice Cream
As temperatures rise, we have seen meltingly delicious dessert inspiration from some of our favorite bloggers. From fresh fruit and fro-yo to spices — and, yes, bacon — here’s a roundup of frozen treats we can’t wait to make this summer.
|Caramelized Nectarines with Zabaglione
This light and foamy custard is traditionally flavored with Marsala, but other sweet wines, such as Moscato or vin santo, can be substituted. Spoon the zabaglione over glazed nectarines for this juicy summer treat.
|Kids in the Kitchen: Stir Up Summer Fun!
This summer, we’re loving the new Chef’n Sweet Spot Ice Cream Maker, which makes a personal serving of your favorite frozen combo in just two minutes. Learn how it works and find tips for turning it into a fun, kid-friendly activity.
|Fried Oyster Po’Boys
A po’boy, a soft French roll stuffed to the brim with the hot filling of your choice, is considered the best of all possible sandwiches. You can make it with spicy sausages or sliced roast beef dripping with gravy, but deep-fried oysters are what put this sandwich on the map.
|Frozen Desserts 101
Ice cream, gelato, fro-yo — they’re all delicious, and they’re all a little different. Here, we break it down.
|Cucumber, Red Onion and Dill Shaved Salad
A simple, summery cucumber salad looks more elegant when the cucumbers are peeled into long strips using a mandoline or a vegetable peeler. Mound the vegetables prettily on a small salad plate or, for maximum effect, serve them in a small clear bowl or glass.
|Weekend Project: Ice Cream Cake
An ice cream cake is the ultimate showstopping dessert for any summer party. Here, Williams-Sonoma Test Kitchen cook Melissa Stewart shares her tips for making it at home. (Try recipes, too: 4th of July inspiration!)
|Party Planner: Summer Picnic
A picnic is the perfect way to share a meal with friends and family, and if you bring a portable grill along, you won’t have to resort to ready-made sandwiches. Stock your picnic basket, grab your grill, and head to your favorite park or meadow for a summer feast.
|Farmers’ Market Scramble
Scrambling eggs with vegetables and greens is a fast and easy way to prepare a nutritious breakfast. Stir in almost any sautéed vegetables that strike your fancy, such as the tomatoes and zucchini used here.