Chef George Brown created this height-of-summer dish at the 2006 Workshop. He prepared the scallops in our wood-burning oven, but searing them in a hot skillet works as well. The creamed corn is thickened only by the corn’s natural starch, released when the kernels are grated. The chef’s idea of adding Chardonnay is a good one, as it helps to balance the corn’s sweetness.
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.