Narsai David, a San Francisco Bay Area radio personality and former restaurateur, joined us at the Workshop for many years as a sort of camp counselor. He would lead the chefs in their brainstorming sessions, and while the chefs worked feverishly on their courses, he would co-opt one quiet corner of the kitchen to make bread. Narsai surprised us every year with imaginative loaves that almost always incorporated whole grains, like the brown rice from California’s Lundberg Family Farms, or this three-seeded bread that he devised after sampling a similar bread in Australia.
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.