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Apple and Cranberry Galette


This beautiful open-faced pastry, with scarlet cranberries nestled among golden apple slices, is a gorgeous finale for a holiday meal. Because the fruit filling has been simmered before it goes into the oven, the galette bakes quickly and evenly. This recipe makes 2 galettes—each one will serve 5 or 6 people.

Apple and Cranberry Galette

For the pastry:

1 3/4 cups (9 oz./280 g.) all-purpose flour

6 Tbs. (2 oz./60 g.) white cornmeal

2 tsp. sugar

3/4 tsp. salt

12 Tbs. (1 1/2 sticks or 6 oz./185 g.) cold unsalted butter, cut into 1/2-inch (12-mm.) chunks

6 Tbs. (3 oz./90 g.) sour cream

1/2 cup (4 fl. oz./125 ml.) ice-cold water


For the filling:

1/2 cup (4 oz./125 g.) sugar

1/2 cup (4 fl. oz./125 ml.) water

3 Tbs. honey

3 Tbs. fresh lemon juice

1/2 tsp. ground cinnamon

8 large Granny Smith apples, about 4 lb. (2 kg.) total, peeled, cored and sliced

1 1/2 cups (6 oz./185 g.) fresh cranberries

2 Tbs. unsalted butter, cut into thin slices


Sugar for dusting (optional)

Crème fraîche for serving (optional)


To make the pastry, in a food processor, combine the flour, cornmeal, sugar and salt. Scatter the chunks of butter over the top and pulse for a few seconds until the butter pieces are the size of small peas. In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and pulse until the dough is smooth and clings together. Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.


Meanwhile, to make the filling, in a large fry pan over medium heat, combine the sugar, water, honey, lemon juice and cinnamon and cook, stirring, until the sugar dissolves. Stir in the apple slices and simmer until the apples begin to soften, 5 to 7 minutes. Using a slotted spoon, transfer the apple slices to a bowl.


Add the cranberries to the liquid in the fry pan and simmer until they start to pop, about 2 minutes. Using a slotted spoon, transfer the cranberries to the bowl with the apples. Increase the heat to medium-high and boil the liquid until reduced slightly, then spoon over the fruit.


Position 2 racks in the middle of an oven and preheat to 400°F (200°C).


Divide the dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches (30 cm.) in diameter and transfer to separate baking sheets. Divide the fruit filling equally between the pastry rounds and spread it in an even layer, leaving a 1 1/2-inch (4-cm.) border uncovered. Fold the border over the fruit, pleating the edges to form a rim. Lay the butter slices over the exposed fruit. Dust the pastry rims with sugar.


Bake the galettes, rotating them 180 degrees at the midway point, until the pastry is golden brown and the apples are tender, 35 to 40 minutes. Transfer the pans to wire racks and let the galettes cool completely on the pans. Serve with crème fraîche. Makes two 9-inch galettes; serves 10 to 12.

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Sage Popovers


Let this recipe be your secret weapon for any last-minute needs. These popovers are crisp and puffy, and since they’re hollow inside they lend themselves to all kinds of savory jams and spreads. They can be made entirely of ingredients you’re likely to have on hand, and the batter can be prepared ahead and refrigerated. Happy Thanksgiving!

 Sage Popovers

2 cups (500 ml) milk

2 bay leaves

4 eggs

6 Tbs. (3/4 stick/90 g) unsalted butter, melted and cooled slightly

2 cups (315 g) all-purpose flour

2 tsp. kosher salt

1/2 tsp. freshly ground pepper

1 Tbs. chopped fresh sage, plus 10 whole leaves


In a saucepan over medium-high heat, warm the milk and bay leaves until small bubbles appear around the edges. Off the heat, let stand for 20 minutes. Discard the bay leaves. Refrigerate the milk until cool.


Position a rack in the lower third of an oven and preheat to 400ºF (200ºC). Place two 6-well popover pans in the oven for 5 minutes.


In a blender, combine the milk, eggs, butter, flour, salt, pepper and chopped sage. Blend on high speed until the batter is smooth.


Remove the pans from the oven and spray 10 wells with nonstick cooking spray. Fill each about three-fourths full with batter and top with a sage leaf.


Return the pans to the oven and bake for 15 minutes. Reduce the oven to 325ºF (165ºC) and continue baking until the popovers are golden brown, 15 to 20 minutes more. Remove the pans from the oven and, using the tip of a small knife, pierce the top of each popover to allow the steam to escape. Remove from the pans and serve warm. Makes 10 popovers.

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Strawberry Shortcakes


Strawberry season is in full bloom! The abundance of these sweet, ripe fruits — combined with the fact that today is National Strawberry Shortcake Day — means it’s a perfect weekend to start baking. Here’s our go-to recipe for classic, golden shortcakes, filled with whipped cream and sugared strawberries.


Strawberry Shortcakes

For the dough:

2 cups (10 oz./315 g) unbleached all-purpose flour

1/4 cup (2 oz./60 g) granulated sugar

1 Tbs. baking powder

1/2 tsp. salt

1/2 cup (1 stick/4 oz./125 g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces

1 large egg

1/3 cup (3 fl. oz./80 ml) heavy cream, plus more as needed

2 Tbs. turbinado sugar

For the filling:

2 pints (1 lb./500 g) strawberries, hulled and sliced

3 Tbs. granulated sugar

Whipped cream for serving

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. 

In a bowl, using a fork, stir together the flour, granulated sugar, baking powder and salt. Add the butter and toss it well to coat with the flour mixture. Using a pastry blender or 2 knives, cut in the butter just until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the egg and the 1/3 cup (3 fl. oz./80 ml) cream until blended. Pour the egg mixture over the flour mixture and mix with a rubber spatula just until moistened.

Add additional cream, 1 tablespoon at a time, as needed to form a soft dough that is wet enough to be dropped from a spoon.

Using a large spoon, drop the dough onto the prepared baking sheet in mounds about 3 inches (7.5 cm.) wide and about 3/4 inch (2 cm.) high, spacing them 1 inch (2.5 cm.) apart. You should have about 8 shortcakes. Brush the tops of the shortcakes with 1-2 tablespoons cream and sprinkle with the turbinado sugar. Bake until the shortcakes are firm to the touch and golden-brown, 12-15 minutes.

While the shortcakes are baking, prepare the filling. In a bowl, using a fork, crush 1 cup (4 oz./125 g) of the berries. Add the remaining berries and the granulated sugar, mix well, and set aside. Transfer the shortcakes from the baking sheet to a wire rack and let cool for 15 minutes.

To serve, split the warm shortcakes horizontally and place the bottom half of each, cut side up, on a plate. Spoon the berries on top, dividing them evenly. Top each with some whipped cream. Cover with the shortcake tops and serve right away. Serves 8.

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Caramel Crepe Cake


Popular in France, a gâteau mille crêpes (thousand-crepe cake) is traditionally made with a thin layer of pastry cream separating each crepe layer. Here, however, this stunning dessert gets a modern update by substituting homemade whipped caramel cream for the pastry cream. Garnished with edible flowers, it would make a charming centerpiece for an Easter dessert buffet.

Caramel Crepe Cake

For the caramel:

1 cup (8 oz./250 g) granulated sugar

1/4 cup (2 fl. oz./60 ml) water

Pinch of salt

4 cups (32 fl. oz./1 l) heavy cream


For the crepe batter:

4 eggs

4 cups (32 fl. oz./1 l) milk

2 1/4 cups (11 1/2 oz./360 g) all-purpose flour

2 Tbs. unsalted butter, melted

1 tsp. salt

1 tsp. vanilla extract

1/2 cup (2 oz./60 g) confectioners’ sugar


For finishing:

1 tsp. unsalted butter

Lightly sweetened whipped cream for garnish (optional)

Fresh berries for garnish (optional)


To make the caramel, in a heavy saucepan over medium-high heat, combine the sugar, water and salt. Cook until the mixture bubbles vigorously and turns a golden amber color, 6 to 8 minutes. Stir the sugar with a wooden spoon during the first 2 minutes of cooking; do not stir after this point, instead swirling the pan to ensure even cooking. Watch the caramel very carefully, as it will go from amber-colored to burned in a few seconds.

Remove the pan from the heat and immediately add the cream very carefully; the mixture will bubble and splatter, so protect your hands and arms with heavy oven mitts and use a long-handled wooden spoon. Stir until the caramel is smooth and well blended. Let cool to room temperature, then cover and refrigerate until cold.


To make the crepe batter, combine the eggs, milk, flour, melted butter, salt, vanilla and confectioners’ sugar in a blender. Blend on high speed until the mixture is well combined, about 30 seconds. Transfer the batter to a bowl, cover and refrigerate for 30 minutes.

In a crepe pan or 10-inch (25-cm) nonstick fry pan over medium heat, melt the butter and swirl to coat the pan evenly. Lift the pan at a slight angle and pour 1/3 cup (3 fl. oz./80 ml) of the batter into the center of the pan, quickly tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the second side, 1 to 2 minutes longer. Transfer the crepe to a plate and cover with a piece of parchment paper. Repeat with the remaining batter, stacking the crepes on the plate with parchment between each layer. Let the crepes cool to room temperature.


To assemble the cake, transfer the cooled caramel mixture to a bowl of a stand mixer fitted with the whisk attachment. Mix on high until the mixture becomes turns lighter in color and texture and holds stiff peaks, about 5 minutes.

Center a crepe on a serving platter and spread with 3 to 4 Tbs. of the caramel cream. Center another crepe on top of the first and spread with another 3 to 4 Tbs. of the caramel cream. Repeat with the remaining crepes and caramel cream, finishing with a crepe. Wrap the crepe cake on the platter and chill for at least 4 hours and up to 1 day.


Let the cake sit at room temperature for 1 hour before serving. Top with whipped cream and berries, cut into slices and serve immediately. Serves 8 to 10.


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Little Plum Galettes

Plum galettes

Think of these charming desserts as individual rustic fruit pies. Pleating the edge of the crust over the filling give the galettes a pretty appearance. When pleating the dough, work quickly so your fingers don’t melt the butter in the dough, which will produce a tough crust.

Little Plum Galettes

Basic Pie Dough for a double-crust pie, divided into 2 disks

1⁄2 cup (4 oz./125 g) sugar, plus more for sprinkling

2 Tbs. cornstarch

1⁄4 tsp. ground cinnamon

1⁄8 tsp. salt

2 lb. (1 kg) plums, pitted and cut into small chunks (about 4 cups)

1 large egg beaten with 1 Tbs. heavy cream


Line 2 rimmed baking sheets with parchment paper.


On a lightly floured surface, roll out both dough disks into 12-inch (30-cm) rounds. Using a 6-inch (15-cm) cardboard circle and a small, sharp knife, cut out 3 or 4 rounds from each dough round. Press the scraps together and reroll to cut out more rounds. You should have a total of 8 rounds.


Place the dough rounds on the prepared baking sheets. Do not trim the edges of the dough.


In a small bowl, stir together the sugar, cornstarch, cinnamon, and salt. Place the plums in a large bowl, sprinkle with the sugar mixture, and toss to coat evenly.


Place about 1⁄2 cup (3 oz./90 g) of the plum mixture in the center of each dough round, leaving a 1-inch (2.5-cm) border all around. Fold the border up and over the filling of each tart, forming loose pleats all around the edges and leaving the centers open. Refrigerate the galettes on the baking sheets until the dough is firm, 15 to 20 minutes.


Meanwhile, place a rack in the lower third of the oven and preheat to 375°F (190°C). Lightly brush the top crust with the egg mixture (you will not use all of it). Sprinkle the crust with sugar. Bake the galettes until the crusts are golden and the juice around the plums has thickened, about 40 minutes. Let cool on the baking sheets on a wire rack for about 15 minutes before serving. Makes 8 galettes.

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Our Test Kitchen’s Favorite Healthy Dishes January 8, 2016 | 5 Comments


Inspired by their love of food and passion for health and wellness, our Test Kitchen team launched a Wellness Camp at our headquarters this January, dedicated to teaching Williams-Sonoma employees about little things we could all do to improve our diets and overall sense of well-being. All month, we’ll be sharing some of their favorite tips, from healthy recipe hacks to cooking techniques to small substitutions that make a big difference. Follow along with us on the blog and on Instagram at @williamssonoma and the hashtag #wswellness.


Looking for the best-ever recipes for healthy living? The professionals in the Williams-Sonoma Test Kitchen have hand-selected a few of their go-to favorites, and you’ll find them below.


“We chose these recipes because they have the key features for clean eating,” our test kitchen cooks told us. “They showcase vegetables and fruits of all colors; use healthy cooking techniques such as grilling and steaming; and get full flavor from spices, herbs and acids.”


Read on to discover healthy, great-tasting inspiration for everyday cooking and easy entertaining.


Eggs Baked in Tomato Paprika SauceEggs Baked in Tomato Paprika Sauce
Fennel seeds and smoked paprika amp up the flavor of this healthy tomato sauce, topped with a quartet of protein-rich baked eggs.
Warm Corn, Tomato and Arugula SaladWarm Corn, Tomato and Arugula Salad
We’ve teamed a rainbow of fresh tomatoes with corn and arugula to create a wholesome salad with the perfect balance of flavors, colors and textures.
Farmers' Market Salad with Tomato-Basil VinaigretteFarmers’ Market Salad with Tomato-Basil Vinaigrette
Make the most of farm-fresh produce by tossing together this light, healthy salad. For a savory crunch, we’ve topped it with crispy homemade garlic chips.
Kale Salad with Quinoa, Pistachios and Pomegranate SeedsKale Salad with Quinoa, Pistachios and Pomegranate Seeds
Tuscan kale teams up with hearty quinoa, crunchy nuts and jewel-tone pomegranate seeds for a nutrient-packed salad that’s bursting with fresh flavors.
Vegetarian Bibimbap with Crispy Brown RiceVegetarian Bibimbap with Crispy Brown Rice
Put a healthy spin on a traditional Korean dish, spicing up brown rice, fresh vegetables and farm-fresh eggs with ginger, garlic and red chiles.
White Turkey ChiliWhite Turkey Chili
Cannellini beans and tender chunks of roasted turkey give this hearty chili plenty of lean protein. Fire-roasted green chiles and a dollop of tangy sour cream finish the dish with bright, fresh flavors.
Ginger-Soy Red Snapper en PapilloteGinger-Soy Red Snapper en Papillote
A bold, Asian-inspired marinade livens up the flavor of red snapper, which is cooked in a parchment-paper packet along with crunchy carrots and napa cabbage.
Chicken and Mango SkewersChicken and Mango Skewers
Bright tropical flavors shine in this light, healthy combo of succulent grilled chicken and juicy mango, jazzed up with tangy lime and red chile peppers.
Vegetarian Curry with Butternut Squash, Eggplant and ChickpeasVegetarian Curry with Butternut Squash, Eggplant and Chickpeas
Seasonal vegetables take center stage in this hearty meatless curry, enriched with coconut milk and fragrant spices. Serve the curry over steamed rice, topped with a spoonful of yogurt.
Zucchini Noodle Faux PhoZucchini Noodle Faux Pho
For a healthy spin on a classic Vietnamese noodle soup, we’ve switched out the noodles for long strands of zucchini, made with our spiralizer. It’s a fun, easy way to add fresh flavors, textures and nutrients. (See our video for how to make this dish using a handheld spiralizer.)
Grilled Skirt Steak with ChimichurriGrilled Skirt Steak with Chimichurri
Lean steak gets a big flavor boost from chimichurri, the piquant Argentinean condiment that includes fresh herbs, garlic, vinegar and olive oil. A quinoa salad with grilled vegetables makes the perfect side dish.
img83lStrawberry Galette with Crème Fraîche
Celebrate the bright, healthy flavors of fresh strawberries by making this gorgeous galette. For a bit of extra indulgence, serve each slice with a dollop of crème fraîche.
Yogurt Panna Cotta with Orange-Pomegranate CompoteYogurt Panna Cotta with Orange-Pomegranate Compote
We’ve given classic Italian panna cotta a healthy update by substituting  yogurt for the traditional cream. This silken dessert is delicious on its own or accompanied by our sweet-tart orange and