Chef Scott Neuman is a Latin cooking enthusiast who transformed the zucchini and corn in Dolores’s garden into a lively chile-spiked soup during the 2009 Workshop. This recipe is an adaptation that goes well with Cakebread Cellars Chardonnay. The soup is light and bright, a distillation of early summer flavors and a delightful first course in warm weather.
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.