Chef Danielle Custer, who attended the 1997 Workshop, devised this modified potpie to use leftover Thanksgiving turkey. She wanted to make a version of the freezer-case classic but without the traditional bottom crust or the peas. Brian has added a California touch: asparagus from the winery garden, transforming the modest all-American potpie into a dish suitable for guests. Tender drop biscuits scented with chives take the place of a pastry crust.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.