On the first morning of the Workshop, participants rise early to pick grapes before the temperature soars. These chefs may labor in hot kitchens every day, but on grape-harvest day, they learn what real work is like. By midday, they are famished. We keep lunch casual, knowing that a big dinner will follow. Typically, we serve Mexican food, like these soft tacos, with from-scratch tortillas prepared outdoors on a comal (Mexican griddle) by winery staffers Brenda Godinez and Virginia Barrera. Rubaiyat, a blend of red varieties, is perfect for the occasion. Note that the beans need to soak overnight.
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.