Williams sonoma kitchen

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<p>Easier to assemble than a pie and more impressive than a crumble, a crostata is one of the best ways to showcase your favorite fruit. Here we highlight the classic early summertime pairing of strawberries and rhubarb for the perfect sweet-tart balance.</p>

Bake like a pro with our selection of Williams Sonoma bakeware. Our collection includes a variety of bakeware, from cake pans to baking sheets, all made with high-quality materials and designed to deliver exceptional performance.

Easily remove baked-on residue from pans with our heat-resistant scraper. The nylon head is gentle enough for nonstick surfaces, yet effective on a range of finishes, from stainless steel to ceramic. The silicone handle feels exceptionally comfortable in hand and naturally resists slipping. Nylon head is safe for use with nonstick pans. Slip-resistant silicone handle. Heat-resistant to 400°F. Dishwasher safe.

This recipe calls for mixing and kneading the pasta dough with an electric stand mixer. Then the dough is rolled out and cut using attachments that are specially designed for the mixer.

Our tools combine the durability of stainless steel with the natural beauty and warmth of olivewood. They each have a smooth handle shaped like an artist's paintbrush to provide comfort and control. Use this versatile tool to strain sauces, sift flour and dust baked goods with sugar. Head is made of heavy-gauge, nonreactive 18/8 stainless steel with polished finish. Handle is crafted of sustainably sourced Italian olivewood. Handle is shaped like artist's paintbrush for comfort and…

Our tools combine the durability of stainless steel with the natural beauty and warmth of olivewood. The smooth handles are tapered like an artist's paintbrush to offer control and comfort in hand. This short-handled ladle is ideal for serving everything from delicate broths to hearty stews. Head is made of heavy-gauge, nonreactive 18/8 stainless steel with polished finish. Olivewood handle is shaped like artist's paintbrush for comfortable grip. Designed exclusively for Williams Sonoma.

<p>Paella cooks perfectly in the oven on a sheet pan, yielding moist rice topped with flavorful seafood and chorizo. Be sure to use Spanish chorizo, which has been dried and cured, rather than fresh Mexican chorizo, for this dish. You can find jarred piquillo peppers in most grocery stores, but if they are unavailable, roasted red bell peppers will do the trick.</p>