Joyce Burns

18 Flips | 2 Magazines | 3 Following | 2 Followers | @joyceburns | Keep up with Joyce Burns on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Joyce Burns”

Asparagus Soup with Poached Eggs & Crispy Prosciutto | Williams-Sonoma Taste

A perfect spring soup, this is wonderful served with a glass of dry white wine or even Champagne. You can make the soup a day ahead and reheat it gently while you fry the prosciutto and poach the eggs. Serve with toasted baguette slices.<p><b>Asparagus Soup with Poached Eggs & Crispy Prosciutto</b><p>2 oz. (60 …

Lemon Curd Layer Cake | Williams-Sonoma Taste

With its light, delicate texture, this cake pairs perfectly with tangy lemon curd and a simple whipped cream topping for Easter or another springtime celebration. Serve fresh berries alongside if desired. You can use <b>jarred lemon curd</b> or <b>make your own</b>.<p><b>Lemon Curd Layer Cake</b><p>5 eggs<p>3/4 cup sugar<p>3/4 tsp. …

Linguine with Asparagus, Peas & Herbs | Williams-Sonoma Taste

Here is a true springtime dish, made with the season’s early harvest of asparagus and peas. The vegetables are meant to be tender, not crunchy and firm, so don’t be tempted to undercook them. If freshly picked peas are not available, substitute frozen baby peas.<p><b>Linguine with Asparagus, Peas & …

Blueberry Muffins with Almond Streusel | Williams-Sonoma Taste

A buttery, crunchy almond streusel tops these traditional blueberry muffins. They’re perfect in the spring and summer, when fresh plump blueberries are at their peak, but you can substitute frozen blueberries other times of the year. Just remember to extend the baking time by a few extra minutes to …

Fettuccine with Peas, Ricotta & Prosciutto | Williams-Sonoma Taste

Pasta makes an easy and delicious weeknight dinner, especially when dressed according to the season. Make this wholesome sauce in the spring, when you can find fresh peas — it can be assembled in the time it takes to boil the pasta water.<p><b>Fettuccine with Peas, Ricotta & Prosciutto</b><p>Fine sea salt and …

καλημερα και καλη εβδομαδα ;-) Good morning and good week

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Artichoke Risotto | Williams-Sonoma Taste

A slow cooker simplifies the process of making risotto, which usually requires constant stirring. Add freshness with an herbed mushroom salad: Brush 1/2 lb. (250 g.) fresh white or cremini mushrooms clean, trim the stems, and cut them vertically into paper-thin slices. Place the sliced mushroom in …

About Our Smoothie Supplements | Williams-Sonoma Taste

One of our favorite ways to start the day is with a fresh, flavorful smoothie, packing nutritious fruits and vegetables into one delicious drink. That’s why our team developed our new collection of <b>smoothie mixes</b>, taking breakfast to the next level.<p>Having received rave reviews about the powerful</b> …

Weekend Project: Homemade English Muffins | Williams-Sonoma Taste

Make a batch of these thick-cut English muffins this weekend, and you’ll be rewarded with tender, slightly chewy treats that taste nothing like what you buy at the grocery store. With the rich tang of buttermilk, they’re delicious straight out of the oven or toasted during the week, with plenty of …

5-Ingredient Side Dish: Grilled Asparagus with Rosemary Oil & Parmesan | Williams-Sonoma Taste

Spring is in the air! Crisp asparagus spears are one of the first vegetables we can welcome at the farmers’ market this season, so here’s an easy side dish that will showcase their delicate flavor perfectly.<p><b>Grilled Asparagus with Rosemary Oil & Parmesan</b><p>1/2 tsp. chopped rosemary<p>2 Tbs. extra-virgin …

Recipes

English Pea & Ricotta Tart | Williams-Sonoma Taste

Fresh peas are one of the highlights of spring, whether you’re growing them yourself or picking them up at the farmers’ market. Here, they take center stage on a simple puff pastry tart, accompanied by fresh herbs and creamy ricotta cheese. Each 1 lb. of whole English pea pods yields about 1 cup of …

Mustard-Crusted Salmon with Red Potatoes | Williams-Sonoma Taste

Spicy mustard rubbed onto fish imparts a quick infusion of flavor. The whole meal goes into the oven at the same time, as waxy new potatoes roast alongside the salmon. Add a salad of peppery arugula or fresh petite peas, and whisk a dollop of mustard into the vinaigrette to bring it all</b> …

Seafood

Braised Chicken and Artichokes | Williams-Sonoma Taste

Baby artichokes require some trimming, but you won’t need to wrestle with removing the choke, which 
is negligible in the small vegetables. The rewards will be well worth your efforts. Out of season, you can use 1 1/2 cups thawed, frozen artichoke hearts or drained marinated hearts, and add them …