This banana bread is "number one" to me. I used to throw banana bread away after the first couple slices, since it never lived up to my expectations. I save the last sliver of this one, carefully wrapped in plastic, and savor the last bite. The loaf bakes up evenly in the pan, making less of a peaked top. I believe it is the 3 eggs that does this. You will not find a gummy center in the middle of this loaf. Look on the Williams Sonoma website for a photo. To ensure consistency I use very ripe bananas and measure them mashed.
Our readers are a discerning crew of skilled home cooks. So when we realized which recipes you were clicking and cooking over and over again, we
The perfect Sunday dinner.
Cheesy Meat Loaf- Williams Sonoma. Discover our recipe rated 4.3/5 by 20 members.
The best chefs' recipes are the ones dearest to their hearts. Here they are.
In this recipe, caramelized pears add a sweet note to classic butternut squash soup. Thin slices of prosciutto—an air-dried, salt-cured ham from Italy—are
It's apple picking season! Time to take another look through your saved recipes and decide how you'd like to make the most of fall's crisp apples this
This easy, creamy chowder doubles the sweet corn flavor by using fresh kernels shaved from the cob, plus the cobs themselves to flavor the broth.
As we pack our bags to set off to France to tour the Staub factory in Alsace, France, we managed to get our hands on Staub's first-ever cookbook and
Along with catfish, tilapia is among the most extensively farmed fish in North America. It’s also one of the leanest white fish fillets with a honey-like
This hearty frittata is a welcome addition to brunch on a chilly autumn morning. And because it can be made in advance and served at room temperature, it’s an especially great choice when entertaining.
Twice-baked potatoes take on bold new dimensions of flavor in a rich, creamy gratin with shallots and cheddar cheese. This dish is one of the signature sides at Strip House, a steakhouse in New York City’s Greenwich Village. The potatoes need to be baked a day in advance, so plan accordingly.
Meatballs: They're easy, you can freeze them, and they're comfort food.
In the summer months, some Mexican cooks like to combine tart tomatillos with tangy chipotle chiles in adobo for a hearty, slightly spicy salad that’s the
Tieghan Gerard of Half-Baked Harvest proves once again how easy it can be to master great recipes, such as this wonderful, crusty loaf from her Super Simple cookbook.
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 noodle pasta and pecorino romano cheese.
This easy, nutrient-rich side comes together quickly thanks to canned beans, a great pantry staple for weeknight dinners. You can also serve this dish as
In southern France, particularly along the Mediterranean coast, ratatouille is ubiquitous on summer menus. It is equally delicious hot, warm or at room
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
Focaccia: Make it once, and you'll make it a thousand times. This is the recipe you need.
Live la bella vita with Italian flatbread you make at home.
Low-calorie spaghetti squash is a great stand-in for pasta, and its long strands take to sauces just as well. This simple meatless Monday dish is
I KNOW I can't be the only one who loves shopping at Williams-Sonoma, but loves it even more because the store just always smells so good. If you share my love of the scents, here are a few of my favorite DIY potpourri recipes. These are incredible because they'll make your home smell like Williams-Sonoma!
Did you know that it’s Negroni Week, seven days when you have the perfect excuse to indulge in this popular Italian aperitif? Once you’ve had your fill of
Pozole, a hearty pork and hominy soup, is made all over Mexico with slight variations. You can turn this into pozole verde by replacing the tomatoes with
Easy stovetop potpourri recipes for fall, winter, Christmas, spring, summertime or any time of year! Excellent gift ideas!
The distinctive tropical flavor and fragrance of bananas and their meaty texture make them a satisfying addition to quick breads. For the most pronounced flavor, use very ripe, plump bananas that give when gently pressed, with a skin color that ranges from yellow with an abundance of brown and black freckles to almost completely blackened. If you have very ripe bananas but are unable to make banana bread right away, peel and freeze them until ready to use.
I”ve been holding out on you … I’ve been making this banana bread twice a month for the last year and am just now sharing the recipe with you! I feel bad because it is SO GOOD! It is the perfect banana bread—just the right texture (a mix of gooey and cakey), easy to make, and healthy (so you don’t
Esther Choi, the chef/owner of Mokbar and Ms. Yoo in New York City, says that this riff on her grandma’s pajeon, a traditional Korean vegetable pancake, is all about the crispy edges. “As a kid, I only ate the edges of the pancake,” Choi explains. “I wanted to create a pajeon that was very crispy throughout — i.e. the rice flour, ratio of batter to vegetables and ground pork help make it crispy.” The result is a pancake that Choi acknowledges is not traditional, but “has been tested hundreds of times” and is exactly to her liking. Choi is a member of the Chefs’ Collective 2023, a group of culinary professionals from across the country who inspire us.
There's no better way to start off a lazy weekend than with a mimosas, coffee, and a hearty, satisfying breakfast. Just ask Bobby Flay, brunch's number
And time for a stack of perfect pancakes.
What is in a Frittata? Ideal for showcasing fresh produce, frittatas are quick to prepare and make a satisfying meal for breakfast, lunch or even supper.
It's the season of dinner parties! In this rustic yet elegant recipe, veal shanks are slowly braised to melting tenderness. The traditional accompaniments
Eggplant is a versatile vegetable that happily lends itself to almost any cooking method, but roasting or grilling seems to bring out the best in it. This
Blanco tequila is a pure form of the agave-based alcohol; unlike resposado and añejo tequila, it isn’t aged in wood. Here, the lightest tequila gets a rich and creamy texture from coconut cream, to which the standard margarita ingredients, orange-flavored liqueur and lime juice, are added.
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 noodle pasta and pecorino romano cheese.
When made with tomatoes in a variety of colors and sizes, this elegant tomato tart becomes a showstopper on your summertime table. Heirloom Tomato
Today is National Pancake Day, the perfect opportunity to sink a fork into a stack of syrup-drenched buttermilk pancakes. Buttermilk is a vintage American
With a few deft twists of the wrist, it is easy to transform a few eggs into a light-as-air morning main course that works just as well with a salad for a
The sharp flavor and dark green color of arugula are a clue to the powerful nutrients it contains. Here it stars with cherry tomatoes and a modest amount of goat cheese in an easy frittata that makes a hearty yet healthy brunch entrée.
Pappardelle bolognese is a hearty pasta dish that combines ground pork, ground beef and pancetta to add great flavor to this classic Italian sauce, which is tossed with wide pasta noodles known as pappardelle. This pappardelle bolognese recipe can also be made with ricotta for anyone who loves cheese. Be sure to cook the pasta until it’s just al dente—tender but still a bit chewy. You won’t need all of the sauce for this dish; you can store leftover bolognese sauce by freezing the rest to serve again with pasta or to use in lasagna.
