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Williams-Sonoma recipes

Recipes from the Williams-Sonoma cookbooks, catalogs, and website.
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9 Reviews |  By PaulaG

A wonderful southern tradition. These are great with barbecued chicken. The recipe is from Williams-Sonoma.

Recipe #232049

Can be made up to 2 days in advance and travels well, making this a great picnic recipe. From the Mayo Clinic Williams-Sonoma Cookbook.

Recipe #197777

This is a 30 minute dish. To make it a complete meal, pair it with baked chicken breast. From the Mayo Clinic Williams-Sonoma Cookbook.

Recipe #197768

8 Reviews |  By JenInCA

My husband and I love this recipe; it never fails and is easy to put together. I found it at Williams-Sonoma.com.

Recipe #114467

Taken from the Mayo Clinic Williams-Sonoma Cookbook. Wheat germ adds a nutlike texture to the crust, but without the fat.

Recipe #110205

4 Reviews |  By PaulaG

This recipe is from Williams Sonoma Essentials of Healthy Cooking. Soaking the cauliflower in water before baking is important. The moisture creates hot steam that helps the cauliflower to cook to a tender and succulent finish. Serve with lemon wedges. The citrus enhances the flavors in this delightful dish.

Recipe #109538

16 Reviews |  By PaulaG

Broccoli is loaded with lots of vitamins A and C and several minerals, it is one of the most healthful veggies. This is a spiced up version that is low in fat and not low on flavor. The recipe comes from Williams Sonoma Essentials of Healthful Cooking.

Recipe #109418

14 Reviews |  By PaulaG

This bread is so easy to put together using my KitchenAid Mixer and dough hook. It produces a crusty loaf that is wonderful toasted and served with homemade jam. Also makes a hearty sandwich bread. Recipe is courtesy of Williams-Sonoma Essentials of Heathful Cooking.

Recipe #107864

25 Reviews |  By PaulaG

This recipe is an adaption of a recipe found in Williams-Sonoma Essentials of Healthful Cooking. The roasting blends the flavors and produces a delightful side dish.

Recipe #107740

This is a refreshing, Asian inspired cucumber salad. I got this from the Williams Sonoma "Cooking from the Farmers Market" cookbook. The sugar listed in the ingredients list was not in the original recipe, but I added it to suit my taste. Cook time is maximum marinating time.

Recipe #99527

7 Reviews |  By PaulaG

This recipe comes from Essentials of Healthful Cooking by William-Sonoma. I use this sauce instead of syrup on pancakes and waffles.

Recipe #94540

65 Reviews |  By PaulaG

This recipe is from Williams-Sonoma Essentials of Healthful Cooking. They bake up light and full of flavor. The riper the bananas the sweeter the muffins.

Recipe #94528

This recipe is from the Williams-Sonoma Collection series, Pasta, by Erica De Mane. A note about capers: Purchase capers packed in salt. They have a sweet, floral fragrance, as opposed to sharp-tasting brine-packed varieties (the vinegar variety changes the flavor of the caper). Ask for them at Italian specialty-food stores. To prepare salted capers, soak them in cool water for about 15 minutes, changing the water once or twice, to remove excess salt. Give them a final rinse and drain well. Estimated prep and cook time combined is 35-40 minutes.

Recipe #94492

This is from Williams Sonoma and it has been a family favorite for years. It is a great twist on Gingerbread cookies.

Recipe #79103

This is our favorite pancake recipe. I got it from Williams-Sonoma site. Try it.. It's great.

Recipe #66241

10 Reviews |  By Dib's

This recipe is originally from Williams- Sonoma. The original recipe calls for onion, but when I made it I used shallots. I didnt trust the onion not taking over the delicate flavor of the asparagus.

Recipe #57732

In response to a request. This recipe is from a William-Sonoma cookbook.

Recipe #56464

4 Reviews |  By Dib's

Recipe posted by request. Original recipe from Williams-Sonoma.

Recipe #48775

Recipe #16775

1 Reviews |  By PaulaG

This is a version of a recipe that was emailed to me by Williams-Sonoma. The recipe called for their coffee and spice rub. Fortunately, I was able to develop an alternative to the purchased rub. Serve this with flour tortillas, Spanish rice and recipe #237848.

Recipe #238241

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