Reimagine family-friendly comfort food: this comprehensive cookbook makes daily home cooking a nourishing, easy, and anticipated part of the day.

At Home Favorites provides cozy home cooks with flavorful and accessible recipes, including pizza, pasta, one-pot meals, and more. Bringing modern flavour and ingredient profiles to classic home-cooking recipes, these dishes will appeal to all ages and are crafted to include all dietary preferences. Whether you’re making butternut squash pizza, potato gnocchi with a beef-cinnamon sauce, or a classic minestrone, this cookbook promises appetizing inspiration for family meals any night of the week. Visually-driven guides to making pizza doughs, fresh pastas, and dumplings make this volume a fantastic resource for cooks of all skill levels.

OVER 100 RECIPES: Recipes span favorite dishes and exciting, seasonal flavor profiles. Easy variations make recipes suitable for eaters with different diets, and tips on prepping, storing, and repurposing leftovers cater to busy home cooks interested in reducing food waste.

FROM THE WILLIAMS SONOMA TEST KITCHEN: Step-by-step recipe instructions, helpful tips, techniques, and serving ideas make this the most accessible reference for home cooks to serve classic dishes, as well as contemporary twists on old favourites.

IN-DEPTH VISUAL GUIDE: Visually-driven sections on pizza doughs, fresh pasta, and dumplings give home cooks of all skill levels the reference guide they need to create delicious, nourishing home-cooking favourites.

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Norcal Citrus and Avocado Salad

Celebrating both the citrus of Northern California and avocado, a staple of the Californian diet, this salad combines the two for a refreshing, gorgeous dish. As we say in the Test Kitchen, an avocado is only as good as its ripeness. So to check if an avocado is at its prime, remove the small cap at the top of the avocado-it should pull away easily and be green underneath. You can keep an avocado from oxidizing (browning) by rubbing the cut side with lemon or lime juice and leaving in the pit, but it’s best to cut avocados as close to serving time as possible.

MAKES 6 SERVINGS

8 assorted citrus fruits. such as Cara Cara oranges. blood oranges. navel oranges. and/or small pink grapefruits

3 avocados, peeled, pitted, and sliced

¼ cup (1 oz/30 g) toasted pistachios, roughly chopped

Extra-virgin olive oil

Flake salt and freshly ground pepper

Assorted tender herbs, fennel fronds, edible flowers, and /or micro arugula, for garnish

Using a sharp knife, cut a thin slice off both ends of each citrus fruit, then cut away the peel and bitter white pith, following the fruit’s curve. Slice each fruit crosswise into rounds ¼ inch (6 mm) thick.

Arrange the citrus on a serving platter with the avocado slices.

Sprinkle with the pistachios, drizzle with the olive oil, and then garnish with the salt, pepper, and herbs. Serve immediately.

Recipe reprinted with permission from Insight Edition. Copyright © 2024 Weldon Owen and Williams Sonoma, Inc. All rights reserved.