In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!
 Ingredient Spotlight: FigsWith their luxurious texture and rich, intense sweetness, figs need little adornment to create a standout dish. Here, we share tips for choosing and working with figs, as well as some creative ways to use them from summer into fall, straight from the Williams-Sonoma Test Kitchen. |
 Risotto with Fresh Corn & Basil OilCut from the cob, fresh corn kernels are added raw to this creamy risotto, which cooks the corn in its gentle heat. A drizzle of basil oil provides a distinctive finish. |
 Introducing Thomas Keller’s All-Clad TK Collection!For more than a decade, Chef Thomas Keller has been working with the team at All-Clad to create a set of cookware that covers all your cooking needs — as he puts it, “the last cookware set you’ll ever buy.” Finally, it’s here, exclusively at Williams-Sonoma! Learn all about it. |
 Recipe Roundup: Fall BakingAs much as we love sweet berries and stone fruits, we’re looking forward to a new season of baking! Enjoy early autumn’s gems in these gorgeous treats. |
 Cashew Chicken Lettuce TacosThis playful spin on tacos starts with a savory Asian-style chicken-and-vegetable stir-fry, then uses crisp, fresh romaine lettuce as a stand-in for tortillas. Chopped cashew nuts add healthy crunch and fresh cilantro adds freshness. |
 Q&A with Chef Thomas Keller
Legendary Chef Thomas Keller has set a new paradigm with his restaurants and won countless accolades over the years. That’s why we were thrilled to work closely with Chef Keller to create the new and exclusive All-Clad TK Collection! Here, we ask Chef Keller all about his food philosophy, go-to ingredients, and what inspires him in the kitchen. |
 Try Recipes from Chef Thomas Keller!When Chef Thomas Keller teamed up with All-Clad to create the new All-Clad TK Cookware Collection, he chose the perfect pan for every kitchen task. He also shared six new recipes to demonstrate exactly how each piece is ideal for the technique and dish at hand– try them all here! |
 Honey-Nectarine CheesecakeAt the end of summer, there’s no more tantalizing smell than the floral aroma of a ripe nectarine. This surprisingly light no-bake cheesecake is sweetened with honey, a natural partner to stone fruit. |
 Q&A with Truffle Expert Ken FrankTruffles have a uniquely decadent, earthy flavor and aroma that lend a luxurious taste to even the simplest dishes. That flavor was the inspiration behind our new truffle oils and salts! For more insight, we turned to Ken Frank, chef/owner of La Toque in Napa and host of the Napa Truffle Festival. Read on for his best tips and creative ideas for cooking with truffles. |
 Weekend Project: Thomas Keller’s RisottoTo be a great cook, you first have to master the techniques. Who better to teach you than world-renowned Chef Thomas Keller? Watch as he demonstrates how to make risotto — learn his tips, then scroll down to try the full recipe. |
 Summer Rosé SangriaAs summer draws to a close, kick off your long Labor Day weekend with this refreshing sangria. Using rosé wine and a mixture of berries and stone fruits instead of the more traditional red wine and citrus slices makes this sangria the perfect choice for an August evening. |
 Weekend Entertaining: Labor Day BarbecueIt’s summer’s last hurrah (and a three-day weekend)! Make your Labor Day barbecue a memorable one with our menu, featuring a trio of burgers to satisfy every appetite. Round out the meal with some more late-summer favorites — we have all the recipes and tips you need to start planning. |