The Workshop coincides with sweet pepper season, and many chefs are seduced by the varieties they find in our garden. Chef Donald Barickman, a 2000 Workshop participant, succumbed to the small, sweet ‘Lipstick’ peppers—so named for their crimson color—which he roasted and stuffed with creamy goat cheese and served with arugula and roasted-garlic vinaigrette. Bottled Spanish piquillo peppers make a good substitute. Brian adds heirloom tomatoes to make a more substantial composed salad for the end of summer. Serve it before or alongside grilled lamb, sausage, or burgers.
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.