williams sonoma

I've been obsessed with Summer style changes lately, so I perked up when I spied the Williams-Sonoma Home Semi-Annual Sale. With discounts up to 40 percent, you can find serious steals on home accents and furniture to outfit your warm-weather digs.

I'm particularly fond of the playful color palette of these Printed Outdoor Pillows ($40, reduced from $60), which would make any outdoor area more adorable. Lest you think Williams-Sonoma Home is too stuffy for your taste, I think you'll be surprised by how hip my picks are. Here's what I have my eye on.

For me, one of the highlights of the Food & Wine Classic was a special lunch created by Top Chef winner Michael Voltaggio and his brother Bryan. The luncheon was hosted by Williams-Sonoma in the sleek Aspen eatery N9NE Steakhouse. While it was sunny and hot outside, the cool interior of the underground restaurant was the perfect backdrop to the Voltaggio brothers' modern menu. Using products from a new line that's to be released by Williams-Sonoma this Fall, the brothers demonstrated molecular gastronomy techniques that involved sous vide machines, smoking guns, and liquid nitrogen.

Before the interested eyes of a group of select journalists, Michael turned frozen cubes of cream cheese into a melt-in-your-mouth snow and Bryan cut slices of perfectly cooked harissa lamb, fresh out of vacuum-packed plastic baggies.

To take a closer look at the amazing three-course meal, check out all of my photos after the break.

Nothing is more perfect on a picnic-friendly day than a giant bowl of panzanella, or Italian bread salad. Traditionally, the resourceful Tuscans stretched day-old bread by using torn pieces to soak up the liquid in a tomato, cucumber, onion, and basil salad dressed with olive oil and vinegar.

But Italian chef Chris Cosentino takes panzanella in a different direction by putting a dessert spin on it with Summer stone fruits and a luscious zabaglione flavored by Moscato d'Asti. The result is a lighter, fresher version of bread pudding. Can't decide between a sweet and savory bread salad? Then make both. For the recipes, read more.

My girlfriend has just moved into a huge house with friends and is throwing a party this Saturday afternoon to celebrate. She's asked me to help out with the food spread, which she wants to be gourmet yet casual. In addition to a large spread of charcuterie, preserves, pâte, and pickled vegetables, we'll be offering two versions of fondue.

On one side of the table, we'll serve the Swiss crowd-pleaser, made with a mixture of emmentaler, gruyere, and raclette cheeses for a perfect pairing with crusty baguette. On the other side, guests can indulge in a classic chocolate version, served with pound cake and strawberries, made all the more rich with vanilla and heavy cream. Looking for a surefire way to appeal to cravings both sugary and salty? Then keep reading.

Please join me in congratulating only so cute! The lucky community member, who hails from Rehoboth, DE, is the winner of our Mother's Day Giveaway!

Our friends at Williams-Sonoma are sending her a Breville standing mixer, a Breville panini press, and a Magimix Vision Toaster that lets you see when the toast is done. And that's just the beginning: she'll also have an immersion blender, mini food processor, and a handful of cooking accessories to play with — including Thomas Keller's award-winning cookbook, Ad Hoc at Home.

I hope she enjoys her prize and shares the scrumptious treats she makes with us (and perhaps even her mom!) in the YumSugar Community. Congrats, only so cute!

A couple years ago when I was unemployed, I went through a huge risotto phase. I liked cooking the traditional Italian dish because it required so much attention. For a person who didn't have a job, I felt like I was actually doing something with all that stirring. Now, however, I rarely make risotto because I can't be bothered to stir the rice constantly for 20 minutes. That's why I was thrilled to come across this recipe for baked risotto. The entire thing is cooked in the oven, and you only have to stir once halfway through the cook time!

Grilled asparagus is tossed into the rice at the last minute, but if you prefer to use a different vegetable, go right ahead. To learn the uncomplicated technique, keep reading.

While PartySugar enjoys a leisurely meal on her front patio this Mother's Day, I'll be celebrating with classic breakfast food: waffles. Since I hate choosing between sweet and savory dishes when out to brunch, I'm going to eliminate the choice on Sunday and serve breakfast options that satisfy a penchant for both sugar and salt.

We'll begin with waffles served the traditional Belgian way, sprinkled with confectioner's sugar. To up the ante, I'm also including freshly whipped cream and strawberries to top them off. And before any palates suffer from sweet fatigue, I'll bring in a savory version, studded with chives, rosemary, and grated Parmigiano-Reggiano, then topped with irresistible bacon and poached eggs. Envious? Stun your mom with the same choices when you read more.