Dish of the Day (Williams Sonoma)

Dish of the Day (Williams Sonoma)

by Kate McMillan


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What’s for dinner tonight? You’ll find a year’s-worth of ideas inside this inspiring volume of 365 recipes, including recipes for soups, salads, desserts, and one pot, vegetable, and healthy dishes.

From the best-selling Williams Sonoma Of The Day series, comes a compilation of 365 favorite recipes, ranging from soups, salads, desserts, and one pot, vegetable, and healthy dishes. Find inspiration for cooking any day of the year in this indispensable collection. This colorful, calendar-style cookbook offers ideas to match any season, occasion, or mood. Organized by date, this book can be used as a guide to eating seasonally throughout the year. Stunning photographs and a colorful graphic design add visual appeal to the enticing cookbook.

Product Details

ISBN-13: 9781681882437
Publisher: Weldon Owen
Publication date: 09/19/2017
Pages: 304
Sales rank: 1,207,343
Product dimensions: 8.90(w) x 9.90(h) x 1.20(d)

About the Author

Kate McMillan is chef and owner of an eponymous catering company and is an instructor at Tante Marie’s Cooking School in San Francisco. Kate has worked as an event planner for Vogue and Glamour magazines. She lives in the San Francisco Bay Area with her husband and three young daughters.

Since its founding by Chuck Williams in 1956, the Williams Sonoma brand has been bringing people together around food. Williams Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience.

Read an Excerpt

serves 4 
½ cup (2 oz/60 g) hulled pumpkin seeds 
2 cups (2 oz/60 g) packed cilantro leaves 
5 Tbsp (3 f l oz/80 ml) olive oil, plus more for greasing 
3 Tbsp fresh lime juice 
1 clove garlic 
½ serrano chile, seeded 
Salt and freshly ground pepper 
4 boneless, skinless chicken breast halves, about 6 oz (185 g) each 
Preheat the oven to 350°F (180°C). Spread the pumpkin seeds on a baking sheet and toast until fragrant and just golden, 8–10 minutes. 
In a food processor, purée the toasted pumpkin seeds, cilantro, 4 Tbsp (2 fl oz/60 ml) of the oil, the lime juice, garlic, chile, ¼ tsp salt, and ¼ cup (2 fl oz/60 ml) water until smooth, scraping down the sides of the bowl with a rubber spatula as needed. 
Prepare a grill for direct-heat cooking over medium-high heat, and oil the rack. Brush the chicken on both sides with the remaining 1 Tbsp oil and season with salt and pepper. Grill, turning once, until cooked through, 12–13 minutes. 
Transfer the chicken to warmed plates, spoon the pesto on top, and serve. 

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