Many Workshop chefs are unfamiliar with the clamshell mushrooms, maitake, and other exotic fungi that Gourmet Mushrooms cultivates (see page 84), so this company’s table is always a magnet at our opening-day farmers’ market. Chef George Brown, a 2006 participant, took advantage of the bounty to create a warm grilled mushroom and bacon salad. Although many people would be inclined to pair a red wine with a mushroom dish, we chose a mature Cakebread Cellars Chardonnay Reserve, which echoed all the earthy and smoky notes. In this adaptation of George’s recipe, Brian has moved the preparation indoors for ease—first oven-roasting the mushrooms, then tossing them with browned cipolline onions, thick bacon, and tender greens. Serve at the first sign of autumn weather, followed with a pork roast or seared duck breasts.
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.