With the new collection, the British chef aims to highlight the authentic food traditions of small-scale artisan producers. But are the pricey products actually any good? To find out, we tested the jams, jellies, preserves, and biscuits; see what we thought when you keep reading.
Over the weekend, I popped open a bottle of bubbly to commemorate the small fact that we'd finally gotten around to revamping the apartment. (Casa would be proud.) To liven up our glasses, I tossed in some leftover blackberry Calvados, grenadine, and our fruit of the month, raspberries.
The cocktail's vibrant jewel tone and floral bouquet were the perfect accoutrement to an unusually warm afternoon.
Are you, too, hoping for your share of the splendor, regardless of the occasion? Then get your hands on the recipe.
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.
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.
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.
Williams-Sonoma has gone to the dark side with these Star Wars Pancake Molds ($20). An amazing find for any Star Wars fan (or a tiny Star Wars fan in training), you can unleash your inner Jedi and enjoy your morning meal in the form of Darth Vader, Yoda, or a Stormtrooper. And to think, all I got was Mickey Mouse when I was a kid.
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.
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 weeks ago I attended a very special class hosted by Williams-Sonoma. The workshop was a two-hour sausage making course led by the one of the Fatted Calf's owners, Taylor Boetticher. The Fatted Calf is a famed Napa Valley Charcuterie known for its old world methods, small batch products, and organic, locally grown meats. Boetticher taught the small group how to make three pork products: rosso sausage, pork crepinettes, and my personal favorite, Mexican-style chorizo. The amazing thing about his chorizo is that you don't need a meat grinder to make it at home — it's a hand-cut sausage. Here is Boetticher's technique.