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Weekly Wrap-Up: 8/11-8/17

by Williams-Sonoma Editors

Weekly Wrap-Up: 8/11-8/17

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

 

Buckwheat Crepes with Corn and Roasted Poblano ChilesBuckwheat Crepes with Corn and Roasted Poblano Chiles
Galettes, or savory crêpes made with buckwheat flour, can be folded around an infinite variety of fillings. Here, they are combined with bright south-of-the-border flavors for an inventive meatless meal.
Ingredient Spotlight: CornIngredient Spotlight: Corn
One of the world’s most important foods, corn is never better than when it’s fresh and sweet at the height of summer. Here are some of our best tips for choosing and working with corn, plus new recipe ideas from the Williams-Sonoma Test Kitchen.
The Summer Cheese PlateThe Summer Cheese Plate
A selection of flavorful cheeses, a big green salad, and a crisp white wine make a light and easy summer meal. Find some of our favorite summer cheese pairings here.
Tarragon Chicken SaladTarragon Chicken Salad
This old-fashioned chicken salad makes a great no-cook summer dinner, whether spooned onto crisp lettuce leaves as a main-course salad or tucked between slices of toasted whole-grain bread for upscale chicken sandwiches.
Wine Country Spotlight: Lynn Giacomini Stray of Point Reyes Farmstead Cheese CompanyWine Country Spotlight: Lynn Giacomini Stray of Point Reyes Farmstead Cheese Company

The Giacomini family has been raising cows in Marin County, California for three generations, and 14 years ago, they started turning their cows’ organic milk into unique cheeses at a creamery right on the farm. Here, we ask Lynn all about making cheese, life on the farm and her favorite ways to enjoy cheese at home.
How to Build the Perfect Cheese PlateHow to Build the Perfect Cheese Plate
Whether served as a savory tidbit to start or finish the meal, or as the star of a casual gathering, cheese is always a delicious offering. Read on for our tips on the best ways to serve cheese, how much to serve per person, and accompaniment ideas.
Baked Nectarines with Cinnamon-Almond StreuselBaked Nectarines with Cinnamon-Almond Streusel
Baked summer fruit is irresistible when topped with a crumbly almond streusel topping. For a delightful contrast in temperature, serve the warm nectarines with dollops  of cold nonfat vanilla yogurt.
Recipe Roundup: CheeseRecipe Roundup: Cheese
From fresh ricotta to soft Brie, pungent blue and sharp, nutty Parmesan — cheese is the ultimate comfort food. Try some of our favorite cheesy recipes here.
Pairing Cheese and BeerPairing Cheese and Beer
Although some believe that wine and cheese are the ideal partners, some content that beer and cheese are the true soul mates. Learn how to pair them for a new kind of tasting.
Wine Country Spotlight: Sarah Cahn Bennett & Erika Scharfen of Pennyroyal FarmsteadWine Country Spotlight: Sarah Cahn Bennett & Erika Scharfen of Pennyroyal Farmstead
Pennyroyal makes farmstead fresh and aged cheeses from the resident goat and sheep. We talked to founders Sarah and Erika about what it was like to grow up on their family farms, the different kinds of cheeses they produce, and how each goat in the Pennyroyal family is named.
Warm Kale and Tuna NiçoiseWarm Kale and Tuna Niçoise
Super-nutritious kale adds a strong healthy punch and is especially flavorful sautéed with anchovies, capers and olives in this twist on the classic. Seared ahi tuna makes a beautiful presentation, but it can be replaced with canned tuna packed in oil.
Q&A with Janet FletcherQ&A with Janet Fletcher
The author of Cheese and Wine and Cheese and Beer, as well as the SF Chronicle’s “Cheese Course” column, Janet Fletcher is an authority on both domestic and international cheeses. Read on for her tips on how to serve, store and select cheese, as well as an ingenious idea on how to use those leftover, mismatched bits of cheese in your fridge.
Fondue 101Fondue 101
There’s nothing more inviting on a cold winter’s night than a pot of warm cheese fondue. Paired with a simple green salad and a glass of crisp white wine, it’s a perfect meal for entertaining. Here, find our tips for making creamy, luscious fondue at home.
Grilled Figs with Prosciutto and Goat CheeseGrilled Figs with Prosciutto and Goat Cheese
Here, fresh figs are stuffed with goat cheese, wrapped in prosciutto and grilled to sweet, creamy, salty perfection. They’re perfect for a summer or fall starter.
Party Planner: Wine & Cheese PartyParty Planner: Wine & Cheese Party
No gathering is simpler — or more inviting — than a beautiful, bountiful spread of wine and cheese. Here, we’ll show you how to choose artisanal cheeses and wines that bring out the best in each selection.
One-Pot ClambakeOne-Pot Clambake
Leave the sand at the beach and serve this brimming pot for a fun, casual gathering. Diners can pick out hunks of corn, potatoes, sausages, a clam here and a lobster claw there. Just provide plenty of napkins, a bowl for the discards and a loaf of crusty bread.

 

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