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.
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.