At the 1992 Workshop, Chef Jim Mills accompanied rabbit with New Orleans–style “dirty rice,” a pilaf flavored with onion, celery, and chopped chicken livers. Brian makes the dish with Wehani rice, a nutty brown rice of basmati ancestry, created and grown exclusively by California’s Lundberg Family Farms. Serve with Braised Chicken with Cipolline Onions and Carrots (opposite page; recipe on page 141) or a simple roast chicken, or as a main course with vegetable sides and a salad.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.