When our wine-club members receive their wine shipment, we include a recipe that we enjoy with the featured bottle. Cakebread resident chef Tom Sixsmith devised this pasta preparation to accompany the Chardonnay Reserve, but you may find that you want to make the dish weekly in asparagus season. The nutty whole-wheat pasta and smoky bacon help combat the notion that asparagus doesn’t go with wine.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.