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    You are in: Home / Cookbooks / Williams-Sonoma recipes
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    52 recipes in

    Williams-Sonoma recipes

    Recipes from the Williams-Sonoma cookbooks, catalogs, and website.
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    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

    62 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

    I think this recipe came from a William-Sonoma catalogue years ago. It's sinful. I'm not sure of the yield. It depends on the size of the waffle iron.

    Recipe #58190

    This is a very easy way to make brisket sandwiches-very flavorful! The leftover brisket(if there is any!) makes a wonderful filling for beef enchiladas too! Originally from a recipe from a Williams Sonoma catalog.Prep time does not include standing or refrigeration of beef.

    Recipe #119025

    1 Reviews |  By Kishka

    This brisket is out-of-this-world! Don't skimp on the onions - they are the crowning glory of this incredible dish. I found it under 'recipes' on the Williams Sonoma website.

    Recipe #81255

    8 Reviews |  By JenInCA

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

    Recipe #114467

    Sonoma cookbook. Another broccoli recipe. Ace for dieters.

    Recipe #196866

    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

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

    Recipe #66241

    A friend served this for Christmas dinner with a huge beef roast--I thought I'd died and gone to heaven. This rich bread pudding is the ultimate comfort food. She said it comes from a William-Sonoma cookbook she has. This is truly a fabulous experience.

    Recipe #202048

    From the Sonoma Diet book. Low calorie and quite tasty.

    Recipe #196162

    1 Reviews |  By E.A.

    This is from a Williams-Sonoma Cookbook. Great for any occasion, birthdays, Valentine's Day or for my favorite reason, just because you want chocolate!

    Recipe #110235

    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

    From the Mayo Clinic Williams-Sonoma Cookbook.

    Recipe #197748

    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

    This recipe is posted by request and is from Williams-Sonoma.

    Recipe #60279

    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

    Recipe #16775

    Another recipe from the Sonoma Diet book. This is best when served immediately.

    Recipe #196168

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

    Recipe #110205

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