Over the years, workshop chefs have devised many memorable hors d’oeuvres with chèvre because of Cakebread’s long friendship with two wine-country goat cheese producers: Laura Chenel and Skyhill. This one-bite appetizer, featuring soft herbed goat cheese spread on a potato slice with a dollop of tapenade, comes from chef Pascal Olhats, who prepared it during the 1993 Workshop. If you have a small food processor, you can halve the tapenade recipe, as you need only a small amount for this dish. Then again, tapenade keeps well in the refrigerator, and you will be happy to have some on hand. Use it as a sandwich condiment or spread for crostini, slather it on grilled tuna, or toss it with pasta.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.