If there’s a time for making comfort food, it’s now. These effortless recipes from Williams Sonoma are
delicious enough to warm the soul and lift the spirit.
Cacio E Pepe
1 lb. (500 g) dried spaghetti
6 Tbs. (3 oz./90 g) unsalted butter
2 tsp. freshly ground pepper
1 1/2 cups (6 oz./180 g) grated Parmesan cheese
2/3 cup (2 1/2 oz./75 g) grated pecorino cheese
Bring a large pot two-thirds full of salted water to boil over high heat. Add the pasta and
cook according to the package instructions until al dente. Drain the pasta, reserving 1 cup
(8 fl. oz./250 ml) of the pasta cooking water.
Return the pot to the stovetop and reduce the heat to medium. Add the butter. When the butter
has melted, add the cooked pasta and toss to coat. Add the pepper, Parmesan, pecorino and
salt to taste and toss to combine, adding the reserved pasta water a little bit at a time as
needed to achieve a creamy consistency. Divide the pasta among individual warmed bowls and
serve immediately. Serves 4 to 6.
6 tomatillos, husks removed, rinsed and coarsely chopped
Juice of 1 lime
Fresh cilantro leaves for garnish
Avocado slices for garnish
Lime wedges for garnish
Season the chicken breasts generously on both sides with salt and pepper. In an Instant Pot
set to “sauté,” warm the olive oil. In batches, sear the chicken, turning once, until golden
brown, about 4 minutes per side. Transfer the chicken to a plate.
Add the onion to the pot and cook, stirring occasionally, until tender and translucent, about
3 minutes. Add the garlic, chile, oregano, cumin, 1 tsp. salt and 1/2 tsp. pepper and cook,
stirring, until fragrant, about 1 minute. Add the hominy, broth and tomatillos to the pot
and stir to combine. Return the chicken to the pot.
When the pressure cooking is complete, turn the valve to “venting” to manually release the
steam. When the steam stops, carefully remove the lid and transfer the chicken to a large
bowl. Use 2 forks to shred the chicken into bite-size pieces. Return the chicken to the pot,
add the lime juice and stir to mix. Season with salt and pepper.
To serve, ladle the soup into individual bowls. Garnish with the cilantro, avocado and lime
wedges, and serve immediately. Serves 6.
Preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a bowl, sift together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter,
granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes.
Reduce the speed to low, add the egg, egg yolks and vanilla, and beat until combined, about
1 minute. Stop the mixer and scrape down the sides of the bowl. Add the flour mixture and
beat on low speed until combined, about 1 minute. Stop the mixer and stir in the chocolate,
distributing the chunks evenly throughout the dough.
Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing the cookies
about 1 inch (2.5 cm) apart. Sprinkle the top of the cookies with sea salt.
Bake until the cookies are golden brown, 8 to 10 minutes. Transfer the baking sheet to a
wire rack and let the cookies cool on the sheet for 3 minutes, then transfer the cookies to
the rack and let cool slightly before serving. Makes about 3 dozen cookies.
3 cups (12 oz./375 g) assorted fresh fruit (such as blackberries, sliced strawberries and
pitted and halved cherries)
Position a rack in the lower third of an oven and preheat to 300°F (150°C). Draw a 9-inch
(23-cm) circle on a sheet of parchment paper. Turn the parchment paper over and place on a
In a bowl, using an electric mixer on medium speed, beat the egg whites until well mixed.
Sprinkle the cornstarch over the whites and continue to beat until the whites are white and
foamy. Raise the speed to high and very gradually add the sugar, beating until stiff, shiny
peaks form. Quickly beat in the lemon juice and vanilla. Spread the meringue inside the
circle drawn on the parchment, building up the edges slightly to form a rim.
Bake until the meringue is crispy, about 40 minutes. Turn off the oven and open the door.
When the meringue is completely cool, remove it from the oven. Remove the parchment paper
from the meringue. Place the meringue on a serving plate.
Using the electric mixer, whip the cream until soft peaks form. Spoon about three-quarters
of the cream into the hollow of the meringue. Top with the berries. Cut into wedges and
serve, passing the remaining whipped cream at the table. Serves 6 to 8.