Last year, we were working with Chef Suzanne Goin on a story for Williams-Sonoma when she introduced us to an organization that’s become incredibly special to us: Alex’s Lemonade Stand. The foundation has been raising funds and awareness for childhood cancer research ever since its founding in 2000 by a young girl named Alex, who was fighting cancer herself. She decided to hold a lemonade stand to help doctors find a cure for the disease. True to her word, she did just that, raising $2,000 that year. In 2004 Alex passed away at the age of eight, having reached her goal of raising more than $1 million through her annual lemonade stands.

“It was so incredible and powerful to think about a child who could see through her own pain and look to do something greater,” Goin told us. “It was incredibly inspiring.”

Goin invited our Brand Marketing Director Jean Armstrong to an event she was hosting in support of the organization, L.A. Loves Alex’s Lemonade. “I thought the story of this four-year-old girl was so powerful,” said Armstrong. “Alex’s parents attend all of the events, and there are lots of children running around — it’s really a celebration of life. Out of the tragedy, this foundation has made something so powerful happen.”

Williams-Sonoma was eager to get involved. We build a lemonade stand in our corporate cafe and raised $2,000 for Alex’s Lemonade Stand. We also went on to sponsor three of the charity’s events in New York, Philadelphia and Los Angeles, which feature top chefs and mixologists from across the country holding food and cocktail tastings, along with live music, celebrity guests and silent auctions.

“The program is connected closely to the chef community, and their level of commitment is wonderful,” Armstrong added. “We want to support the chefs and their passion, too.”

Our food team even developed a product to support the foundation: a lemonade concentrate, of which 20% of proceeds go to Alex’s Lemonade Stand.

“We wanted to make a basic but outstanding version of lemonade, which was easy to make but still all-natural,” said our Food Development lead Travis Rae. “It reminds us of childhood and lemonade stands. We’re hoping to bring awareness to the organization and inspire people to contribute to research — regardless of whether you buy the product.”

We hope you’ll also be inspired by Alex’s story to gather family, friends and community, hold your own lemonade stand, and make a difference in the lives of children with cancer.

The current object of Anup Joshi’s affection: the hulking new wood-fired grill at Tertulia, where Joshi is chef de cuisine. At the restaurant, the grill is in constant use. The blistering surface is used to sear meat, artichokes are cooked to order over the coals, and when the fire has reduced to embers, Joshi harnesses the residual heat to slow-cook tomatoes and other vegetables overnight, until they’re soft and sticky.

Slow-roasting caramelizes the sugars in the tomatoes, rendering them super-sweet. At home, Joshi modifies the method, using the oven instead of the grill for the recipe he shares with the latest edition of the Sous Chef Series. But the results are every bit as good, require virtually no effort, and can be deployed in myriad ways, whether used as a sandwich topping, tossed with pasta, or as the backbone for a roasted-tomato salsa or a Bloody Mary.

Don’t miss next week’s Sous Chef Series email from Williams-Sonoma and Tasting Table! Sign up for free today, and every Monday you’ll receive a new profile of one of the country’s most exciting sous chefs, along with one of their favorite recipes.

Here, the combination of apricots, almonds and yogurt gives kabobs a unique flavor with a kick of spice. These skewers are perfect for a dinner party or a casual weeknight meal in early- to mid-summer, when apricots are at their peak.

Chicken with Apricots and Almonds

1/2 cup plain Greek yogurt

1 Tbs. coriander seeds, crushed

1 clove garlic, minced

1/2 tsp. each ground turmeric, cumin, and cayenne

Salt and ground pepper

2 boneless, skinless chicken breasts

4 apricots

4 Tbs. extra-virgin olive oil

1/4 cup blanched almonds, toasted

1 1/4 cups fresh mint

Lemon slices for serving

In a bowl, stir together yogurt, coriander, garlic, turmeric, cumin, cayenne, and salt and pepper to taste. Cut chicken into 1-inch cubes, and toss well with yogurt mixture. Refrigerate for at least 6 hours and up to overnight.

Soak 8 bamboo skewers in water. Preheat a grill or stock top grill pan to high and oil lightly. Cut each apricot into 6 wedges, then toss with 2 Tbsp olive oil. Thread about 4 chicken cubs and 3 apricot wedges onto each skewer, alternating them. Place skewers on hot grill and cook, turning once, until nicely charred, 4-5 minutes per side. Transfer to a platter, scatter with almonds and mint, and arrange lemon slices alongside. Drizzle with remaining olive oil and serve. Serves 4.

A sweet and fragrant peach, ripe enough to drip juice down your chin — it’s one of summer’s greatest joys. We can hardly resist eating them out of hand straight from the farmers’ market stand, but when they do make it back to the kitchen they can be tossed into salads or baked into delicious pies, crisps and crumbles. Here, you’ll find our best tips for choosing and working with peaches, plus simple ways to prepare them from the Williams-Sonoma Test Kitchen. 

Look for: Choose peaches that give slightly to gentle pressure, have a flowery fragrance, and are free of bruises. Avoid any with tinges of green — they were picked too early and may never ripen properly. Once picked, a peach will eventually become softer and juicier but not significantly sweeter. Keep them at room temperature in a smooth bowl until they are ripe. To speed up the ripening process, place them in a paper bag with an apple or a banana. Once peaches are soft, refrigerate them in a plastic bag for 4 to 5 days.

Prep tips: Wash peaches just before cooking or serving. If there is a good deal of fuzz, rub the peach gently while washing and it will come right off. Fresh peaches will have a sweeter, fuller flavor if served at room temperature. Since their flesh discolors when exposed to air, toss cut pieces immediately with citrus juice, wine or liqueur.

To peel peaches, blanch them first. Bring a large saucepan three-fourths full of water to a boil over high heat. Cut a shallow X on the blossom end of each peach. Working in batches, immerse the peaches in the boiling water for 30 seconds. Using a slotted spoon, transfer to a work surface. When the peaches are cool enough to handle, slip off the skins using your fingertips or a small, sharp knife.

Uses: Peaches make wonderful jams, pies and sauces. Use them in salsas or marinades for pork or toss thin slices into a green salad. For dessert, enjoy peach halves poached simple or bake them in a wide variety of home-style classics, from pies to cobblers.

Grilled Peaches: Grill halved pitted peaches on  high until nicely marked on both sides. Serve with pork, farmstead cheeses, or on grilled bread spread with ricotta cheese. For a sweet variation, dip the cut side of peaches in melted butter and brown sugar before grilling; serve with vanilla ice cream, pound cake or yogurt and granola in a parfait.

Easy Peach Galette: Toss 4 sliced peeled peaches with 2 tsp. cornstarch and sugar to taste; place in center of a pie dough round. Fold dough over edges of peaches, lightly crimping; brush pastry with egg wash and sprinkle with sugar. Bake at 400 degrees F until golden, about 45 minutes.

Peach Granita: In a blender, puree peeled peaches with water, sugar and lemon juice. Pour into a baking dish and freeze, scraping with a fork every 30 to 60 minutes, until icy and fluffy.

Peach Salsa: Toss diced peeled peaches with diced jalapeno, red onion and red bell pepper. Stir in lime juice, salt and chopped mint or cilantro. Serve over sauteed fish or grilled chicken or pork.

See more recipes for summer peaches here.

The trio of green onion, parsley and mint, along with succulent vegetables, brings verdant color and a bold herbal taste to this summery salad. Inspired by traditional Middle Eastern tabbouleh, here protein-rich quinoa stands in for the traditional bulgur.

Quinoa with Tomatoes, Cucumber & Fresh Herbs

1 1/2 cups (12 oz./375 g.) quinoa

3 cups (24 fl. oz./750 ml.) low-sodium chicken or vegetable broth

Sea salt and freshly ground pepper

2 large lemons

2 cloves garlic, minced

1 Tbs. pomegranate molasses

1 tsp. sugar

1/2 cup (4 fl. oz./125 ml.) extra-virgin olive oil

2 ripe large tomatoes, seeded and diced

1/2 large English cucumber, diced

4 green onions, white and tender green parts, thinly sliced

1/4 cup (1/3 oz./10 g.) coarsely chopped fresh flat-leaf parsley

1/4 cup (1/3 oz./10 g.) coarsely chopped fresh mint

Put the quinoa in a fine-mesh strainer. Rinse thoroughly under running cold water and drain. In a saucepan, bring the broth to a boil over high heat. Add the quinoa and 1/4 teaspoon salt, stir once, and reduce the heat to low. Cover and cook, without stirring, until all the water has been absorbed and the grains are tender, about 15 minutes. Fluff with a fork and transfer to a large bowl.

Finely grate the zest from 1 of the lemons, then halve both lemons and juice the halves to measure 5 tablespoons (3 fl. oz./80 ml.). In a small nonreactive bowl, whisk together the lemon juice and zest, garlic, pomegranate molasses, sugar, 1/2 teaspoon salt, and several grindings of pepper until the sugar dissolves. Slowly whisk in the olive oil to make a dressing. Taste and adjust the seasoning. Add about three-fourths of the dressing to the quinoa and stir to mix well.

In a small bowl, toss the tomatoes with 1/4 teaspoon salt and let stand until they release their juice, about 5 minutes, then drain in a sieve set over a second bowl. Place the cucumber in the first bowl along with the green onions and remaining dressing. Toss well, then pour the cucumber mixture over the tomatoes in the sieve to drain. Add the drained tomato-cucumber mixture to the quinoa along with the parsley and mint and stir gently to mix well. Taste, adjust the seasoning, and serve right away. Serves 4.

This slightly unconventional method of slow-roasting pork shoulder yields a deeply caramelized, crispy crust and a tender, juicy interior. The citrusy mojo sauce, a version of the classic Cuban staple, provides a delicious contrast to the rich meat.

Cuban-Style Slow-Roasted Pork Shoulder with Mojo Sauce

1 boneless pork shoulder, about 3 lb. (1.5 kg.), trimmed of excess fat

Kosher salt and freshly ground pepper

1/2 tsp. ground cumin

1/2 tsp. garlic powder

2 Tbs. olive oil

For the mojo sauce:

1 small red onion, cut into 1/8-inch (3-mm.) dice

Grated zest of 2 oranges

1/2 cup (4 fl. oz./125 ml.) fresh orange juice

1/4 cup (2 fl. oz./60 ml.) fresh lime juice

6 cloves garlic, minced

3/4 cup (1 oz./30 g.) minced fresh flat-leaf parsley

Kosher salt and freshly ground pepper

3/4 cup (6 fl. oz./180 ml.) extra-virgin olive oil

Remove the pork from the refrigerator and let stand at room temperature for 1 hour.

In a small bowl, stir together the 1 1/2 teaspoons salt, a generous grinding of pepper, the cumin, the garlic powder, and 1 tablespoon of the oil. Rub all over the pork, working it into any nooks and crannies.

Preheat the oven to 450 degrees F (230 degrees C).

Heat a large, heavy roasting pan over high heat until it is very hot, about 3 minutes. Add the remaining 1 tablespoon oil and place the pork, fattier side down, in the pan. Reduce the heat to medium-high and sear until deep golden brown, about 6 minutes. Turn and sear for 5 minutes more. Insert an ovenproof meat thermometer into the thickest part of the meat. Place the pan in the center of the oven so that the thermometer is visible through the window in the oven door. Roast for 15 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C) and roast for 30 minutes more. Turn off the oven and let the pork rest in the oven for 1 hour, without opening the oven door. Monitor the temperature; it should reach 150-155 degrees F (65-68 degrees C).

Meanwhile, prepare the mojo sauce: In a nonreactive bowl, combine the onion, orange zest, orange juice, lime juice, garlic and parsley. Add 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Stir to blend. (The sauce can be made up to 12 hours in advance, covered tightly and refrigerated; return to room temperature before serving.)

Set the oven temperature to 450 degrees F (230 degrees C). Roast the pork for 15 minutes to warm the exterior; the internal temperature will not change. Remove from the oven and let rest, loosely covered with aluminum foil, for 10 minutes.

Cut across the grain into slices about 1/4 inch (6 mm.) thick. Arrange on a platter, top with the sauce, and serve at once. Serves 6.

This deliciously simple flatbread features Italian charcuterie, ripe tomatoes, and a farm fresh egg cracked right on top. Feel free to create your own toppings based on what’s fresh at your farmers’ market. Or, if you’re serving brunch to a crowd, make a few flatbreads with a variety of toppings to showcase new, creative summer flavors.

Breakfast Flatbread with Prosciutto and Tomato

For the flatbread dough:

1 Tbs. (1/2 oz.) packed fresh yeast or 1 3/4 tsp. quick-rise yeast

1 1/2 tsp. sugar

2 cups (10 oz./315 g.) bread flour

1 1/2 tsp. fine sea salt

2 tsp. olive oil

1 cup (5 oz./155 g.) unbleached all-purpose flour, or as needed

For the toppings:

1/4 cup (2 fl. oz./60 ml.) olive oil

2 cloves garlic, crushed

1 1/2 cups (6 oz./185 g.) shredded fresh mozzarella cheese

2 ripe heirloom tomatoes, thinly sliced, drained on paper towels

3/4 cup (6 oz./185 g.) ricotta cheese

12 thin slices prosciutto

6 fried eggs

Freshly ground pepper

To make flatbread dough, in the bowl of a stand mixer, combine 1 cup (8 fl. oz./250 ml.) warm water (105-155 degrees F/40-46 degrees C) and the yeast (or 1 cup cold water and the quick-rise yeast). Let stand for 5 minutes, then stir to dissolve. Add the sugar, bread flour and salt. Fit the stand mixer with the paddle attachment and mix on low speed until a batter forms. Add the 2 teaspoons oil. Gradually add enough of the all-purpose flour to make a soft dough that does not stick to the bowl. Remove the paddle attachment and attach the dough hook. Knead the dough on medium-low speed, adding more flour if needed, until smooth, 5-7 minutes.

Lightly oil a large rimmed baking sheet. Turn the dough out onto a floured work surface. Divide the dough into 6 equal portions and form each into a taut ball. Place on the baking sheet, smooth side up, and loosely cover with plastic wrap. Let stand in a warm spot until the dough doubles in bulk, about 1 hour. (The dough can be refrigerated for up to 1 day; remove 1 hour before using.)

Prepare an outdoor grill for medium-high heat. Line another baking sheet with parchment paper. Oil the parchment paper, then dust with flour. Lightly oil both sides of an additional 6 sheets of parchment paper. On a lightly floured work surface, shape 1 ball of dough into a flat disk. Using a rolling pin, roll out the dough into a very thin round about 10 inch (25 cm.) in diameter. Transfer to the baking sheet, dust with flour, and top with a sheet of oiled parchment. Repeat with the remaining dough.

Have ready a rimmed baking sheet. Brush and oil the grill grates. In batches, slide the dough rounds onto the grill. Grill until brown grill marks appear on the undersides of the ground, 15-30 seconds. Flip the dough and grill the other sides until marked. Transfer to the baking sheet.

Place a baking stone in the oven and preheat to 500 degrees F (260 degrees C). In a small saucepan, heat the 1/4 cup oil and the garlic just until small bubbles form around the garlic. Strain the oil into a bowl and let cool. Discard the garlic.

Brush each flatbread with some of the garlic oil. Place on a pizza peel or rimless baking sheet. Sprinkle with 1/4 cup (1 oz./30 g.) mozzarella cheese and top with a few tomato slices. Dot with about 2 tablespoons ricotta. Slide the flatbread onto the baking stone and bake until the mozzarella is melted and bubbling, about 4 minutes. Depending on the size of the baking stone, you should be able to bake 2 flatbreads at a time. Transfer each flatbread to a plate. Drape 2 prosciutto slices over each flatbread, and top with a fried egg. Using a pizza wheel, cut into wedges. Grind pepper over each flatbread, drizzle with garlic oil, and serve at once. Serves 6.

Variation: Instead of grilling the dough rounds, you can prebake them, one at a time, on a baking stone in a preheated 500-degree F (260-degree C) oven until set and very lightly browned, about 4 minutes.

What could be a better gift on Father’s Day than a meal made just for dad? Our menu features Memphis-style baby back ribs, sweet summer corn, potato salad and fresh peach cobbler. It’s the perfect spread to enjoy outside on the patio while you celebrate the special guys in your life. Our recipes and tips will show you how to pull it off.

Kick off the party with a couple of bites inspired by the season. Crostini topped with prosciutto and nectarine slices are as delicious as they are easy to prepare, with an ideal balance of sweet and salty. Savor summer tomatoes with skewers of fresh mozzarella, tomatoes and basil in this creative variation on the classic caprese salad.

No barbecue is complete without smoky baby back ribs, rubbed with a medley of spices and grilled until tender, then slathered with a sweet-and-tangy mop sauce. On the side, serve some cookout favorites: grilled corn with seasoned butters and a tangy green bean and potato salad.

For dessert, a rustic cobbler packed with fresh peaches will hit the spot — don’t forget a scoop of good vanilla ice cream.

• 1 to 2 days ahead: Make the seasoned butters for the corn. Cover the ribs with the rub and refrigerate. Make the dough for the cobbler.
• Day of: Make the crostini and the tomato-mozzarella skewers. Make the green bean and potato salad. Smoke and grill the ribs. Make the filling for the cobbler and bake.
• Just before serving: Grill the corn and finish with the butters. Finish the ribs and serve!

Don’t forget drinks! Everyone will appreciate a creative cool-down like our honeydew and mint agua fresca. For the adults, try one of these beer picks or our favorite warm-weather wines.

Guys love a casual get-together. Skip formal linens in favor of a neutral table runner and cheerful plaid napkins. Serve the food on wooden boards and durable dinnerware so you don’t have to worry about breakage.

Make it an all-day event. In between grilling and eating, take the time to play games in the yard, or even bring a deck of cards to the table. Enjoy the sunshine and some quality time with Dad — it’s the best gift of all.

This savory tart features a simple combination of peak-0f-summer vegetables and fresh goat cheese, all baked in a buttery cornmeal crust. Look for stone-ground cornmeal, which retains more nutrients and flavor. Serve thin slices of this tart for a striking appetizer, or accompany larger slices with a salad for a light lunch.

Tomato, Zucchini & Goat Cheese Tart

For the cornmeal dough:

1 cup (5 oz./155 g.) all-purpose flour

1/2 cup (2 1/2 oz./75 g.) fine-grind stone-ground cornmeal

Salt

6 Tbs. (3 oz./90 g.) unsalted butter, cut into pieces

1 egg

1 Tbs. olive oil

1/2 lb. (250 g.) zucchini, cut crosswise into slices 1/8 inch (3 mm.) thick

Salt and freshly ground pepper

5 oz. (155 g.) fresh goat cheese, crumbled

3/4 lb. (375 g.) tomatoes, one size or a mixture of sizes, sliced or halved, depending on size

1 tsp. coarsely torn fresh thyme, plus more for garnish

To make the dough, in a food processor, combine the flour, cornmeal and 1/2 teaspoon salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg and 1/4 cup (2 fl. oz./60 ml.) cold water and pulse just until the dough begins to come together. Flatten the dough into a disk, warp in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

In a large frying pan, warm the oil over medium-high heat. Add the zucchini and sprinkle lightly with salt and pepper. Reduce the heat to medium-low and cook, stirring frequently, until the zucchini is softened but not browned, about 5 minutes. Transfer the zucchini to paper towels to drain.

Position a rack in the lower third of the oven and preheat to 375 degrees F (190 degrees C). On a lightly floured work surface, roll out the dough into a 12-inch (30-cm.) circle about 1/4 inch (6 mm.) thick. Carefully transfer the dough to a 9-inch (23-cm.) fluted tart pan with removable sides. Press the dough into the bottom and sides of the pan. Fold the edges over and press into the sides of the pan, forming a double thickness around the pan rim. Trim off any excess dough overhanging the rim.

Sprinkle half of the cheese over the bottom of the crust. Arrange the tomatoes and zucchini in overlapping concentric circles or another attractive pattern on top of the cheese. Season lightly with salt and pepper. Top with the remaining cheese and the thyme.

Bake until the crust is golden brown and the juices are bubbling, 35-40 minutes. Let the tart cool for 10 minutes. Remove the pan sides, sprinkle with thyme, and serve warm. Serves 6-8.

Here’s a fresh way to cool down this summer: homemade soda! Fizzy, flavorful sodas can be made from literally any ingredients, from ginger to fruit juice to spices and herbs.  The recipe below from True Brews, a new book by Emma Christensen, will get you started.

“If you’ve never brewed before, start with a soda,” says Emma.  ”They’re easy, they take a few minutes to make and just a few days to ferment, and they’re tasty as all get-out.

Also, making summer sips yourself means you know exactly what they’re made of. Emma adds:  ”If you make your own soda, you can use fresh fruits and control the amount or kind of sugar being used.”

Here’s her master recipe, which gives you plenty of opportunity to get creative! Pick your favorite fruits and flavorings — you’ll be proud to bring your creations to a picnic potluck.

Master Soda Recipe

Base the amount of fruit you use in this recipe on your personal preferences. Less fruit will give you a lighter-tasting soda, and more fruit will make something closer to nonalcoholic sparkling cider. All sodas need a little lemon juice for punch, but add more if your fruit lacks natural acidity. The amount of sugar you add is entirely up to you and your sweet tooth.

2 to 4 lb. fresh or frozen fruit, or 4 to 8 cups fruit juice, preferably unsweetened

2 to 6 Tbs. fresh lemon or lime juice (from 1 to 2 lemons or 3 to 4 limes), plus more if needed

Flavoring extras, such as fresh ginger, lemon zest, cinnamon stick, star anise or fresh herbs

1 cup water, plus more to fill the bottle

1/2 to 1 1/2 cups (3 1/2 to 10 1/2 oz.) white granulated sugar, plus more if needed

Pinch of salt

1/8 tsp. dry Champagne yeast

Remove any stems, seeds, peels or other inedible bits from the fruit and chop into bite-size pieces. Berries and smaller fruits can be kept whole. Combine the fruit with the lemon juice and any flavoring extras in a large bowl.

Bring the water to a boil in a small saucepan on the stovetop or in the microwave. Remove from the heat. Add the sugar and salt, stir to dissolve and pour over the fruit. Let stand for 10 minutes to macerate the fruit or until frozen fruits are completely thawed. Remove any whole spices once the fruit is macerated. If using fruit juice, simply combine the juice with the sugar water and proceed to the bottling step.

Working in batches, puree the fruit with its liquid in a food processor or blender. Strain the puree into a bowl, collecting as much juice as possible without forcing any solids through the strainer. You can also strain the juice through a flour sack towel or cheesecloth to yield a soda with less pulp and sediment.

Pour the juice into a clean 2-liter bottle using a funnel. Top off the bottle with water, leaving at least 1 inch of headspace. Taste and add more lemon juice or sugar if desired. The extra sugar will dissolve on its own.

Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight until carbonated, typically 12 to 48 hours. Exact fermentation time will depend on the temperature in the room; soda will carbonate quickly at warm temperatures and take longer at cooler temperatures. Check the bottle periodically; when it feels rock solid with very little give, it’s ready.

Refrigerate overnight or for up to 2 weeks. Open the bottle very slowly over a sink to release the pressure gradually and avoid bubble-ups. Pour the soda through a small fine-mesh strainer when serving to remove fruit pulp and sediment, if desired. Makes about 8 cups (enough to fill a 2-liter plastic soda bottle).