The beets and cucumbers in Dolores’s summer garden and the tangy goat’s-milk yogurt from Skyhill Farms, a Napa Valley producer, inspired chef William Withrow at the 2005 Workshop. He folded diced roasted beets into yogurt, then spooned the mixture into edible “cups” made from cucumber chunks. When all of the ingredients are well chilled, this healthful appetizer is incomparably refreshing—just what you want on a warm summer night.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.