From late spring to early summer, when our winery garden is producing tender peas, Brian makes a delicate pasta sauce with them. It’s not worth making the pesto with starchy peas, so wait for that perfect cusp-of-summer moment. Serve this pasta as a first course, followed by Slow-Roasted King Salmon with Garden Herbs (page 110) or spring lamb chops. On another occasion, spread the pea pesto on crostini for an hors d’oeuvre.
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.