In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!
 Yellow Squash and Red Quinoa SaladThis trio of chunky vegetables, fresh herbs and protein-rich quinoa makes a balanced side dish for any meal. It is also a perfect meatless dinner. |
 Ingredient Spotlight: Green BeansCrisp, vibrant green beans are a summer staple, likely to show up at cookouts, picnics and dinner parties throughout the season. Make the most of them with our tips, plus new ways to prepare them from the Williams-Sonoma Test Kitchen. |
 Party Planner: 4th of July BBQThe 4th of July is the perfect occasion to enjoy all-American classics, like burgers on the grill and a warm fruit crisp. Here, we share a menu made for a sunny day in the backyard, plus tips for pulling it off like a pro. Happy 4th! |
 Roasted Red Pepper Puree with Spicy Corn SalsaGuests will be stunned by this outrageously colorful soup. Serve it with a simple cheese quesadilla or tortilla chips. |
 Recipe Roundup: Red, White & Blue DessertsCelebrate the red, white and blue with festive pies, cakes, ice creams and other beautiful, delicious desserts. Here are some of our favorites all-American sweets to get you inspired! |
 Recipe Roundup: No-Cook MainsIt’s hot out there! Stay cool — and out of the kitchen — with these dishes that require little or no cooking, letting fresh summer produce steal the show. |
 12 Summer Cocktails to Mix NowSit back and relax into the long, hot days of summer with refreshing cocktails starring fresh fruit and citrus. Here are some of our favorites! |
 Flank Steak Sandwiches with Tomato Chutney
The full-bodied combination of ingredients in this sandwich—Manchego cheese, arugula and a piquant chutney seasoned with sherry vinegar—owes much to the Spanish countryside. It’s perfect for a picnic!
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 Best of the Web: Summer Fruit DessertsSweet summer berries and stone fruits beg to be baked into pies, crisps, crumbles and more. Here are some of our favorite fruit desserts we’ve seen around the blog world this season — dig in! |
 Weekend Project: Sun TeaTreat yourself to a refreshing glass of iced tea made the old-fashioned way: from the heat of the sun. We talked to the team behind our Sun Tea Maker for tips and ideas — read on and start brewing. |
 Seared Tomatoes with Arugula Pesto and FetaYou may not think to cook tomatoes whole, but this is a great recipe to keep in mind during the height of tomato season. Here multicolored cherry and pear tomatoes are sautéed until just softened so that they explode with fresh flavor when eaten. This salad is delicious with some crusty bread from the bakery. |
 Party Planner: Summer BrunchThis weekend, invite your friends over for a casual brunch highlighting summer’s best: heirloom tomatoes, stone fruits and berries. Set it up on a backyard patio or around a cozy kitchen table — either way, this vibrant meal is one to sit back and savor. |
 Ginger-Apricot MuffinsEnjoy these easy-to-make yet elegant treats at your next brunch party—the pockets of sticky preserves hidden in the muffin centers are always a fun surprise. |
 Fried & True: Celebrating Fried Chicken!On National Fried Chicken Day, why not fry up a batch of everyone’s favorite comfort food? For ideas and recipes, we turned to Lee Brian Schrager, author of the new book Fried & True: More Than 50 Recipes for America’s Best Fried Chicken and Sides. |
1 comment
Such amazing recipes! A wonderful wrap up! It looks so good together!