Williams Sonoma Inspired Recipes

<p>This classic Southern recipe from chef and cookbook author Kelsey Barnard Clark is a great way to use up fresh sweet corn when it's in season. “Usually when we have corn on the cob, I make extra so I can serve succotash with the leftovers,” the <i>Top Chef</i> winner explains. “This version is packed with flavor and simple, but don’t skip any steps. Each one is calculated to bring out the best in each ingredient.” This dish and several other Kentucky Derby-friendly foods can be found in…

We are bananas for our extern's Indian-American menu and think you will be, too.

In 2006, magazine editors Christopher Hirsheimer and Melissa Hamilton gave up the magazine world and daily commute into New York City for a simpler

Beef bourguignon represents French country cooking at its best. A tough cut of beef is transformed into tender meat that can be cut with a fork after a

<p>An Asian-inspired marinade amps up the flavor of red snapper, which is cooked in a parchment-paper packet along with carrots and napa cabbage. For a complete meal, serve over steamed rice. The recipe was created for a Cuisinart steam oven, but you can use a conventional oven instead. Assemble the packets as directed, then bake in a preheated 400°F oven until the snapper is cooked through and the vegetables are tender, 15 to 18 minutes.</p>

Belle's rendition of the nonnas' recipe gets a double dose of simple but flavorful sauce: First, it’s tossed with a butter-enriched pomodoro sauce, then drizzled with fresh basil pesto. The recipe calls for strozzapretti, a rustic cut of pasta with an elongated, twisted shape that pairs well with hearty sauces. The dish is finished with pecorino sardo, a lightly smoked Sardinian cheese made with milk from the island’s native sheep. If you can’t find either, substitute your favorite short…

And about the easiest recipes you'll ever make.

Attending tastings in the Williams-Sonoma Test Kitchen is always a fun -- and delicious -- experience, but the cooks outdid themselves while developing

<p>At Frenchette, a critically acclaimed French brasserie in New York City’s Tribeca neighborhood, chef/owners Lee Hanson and Riad Nasr serve a unique version of gnocchi Parisienne. This rich dish features dumplings made from pâte à choux, or choux pastry, that are finished in brown butter. At Frenchette, the gnocchi are then topped with slivers of ham and a creamy, cheesy Mornay sauce. The chefs pipe the gnocchi dough with a piping bag into boiling water, but we found it was easier to roll…

Ricotta yields a light and tender pastry dough, which makes it perfect for these addictive fritters, brightened with lemon and topped with a drizzle of