Eduardo Pria, a 2002 Workshop participant and Mexico City native, is probably the most passionate chef we have ever had at the Workshop. He was overjoyed to be at the winery and expressed it with frequent hugs for all, usually coupled with an enthusiastic “I love you, man!” The Argentinian chimichurri sauce that Eduardo made for Don Watson’s lamb was as exhilarating as he is. Brian has used the sauce frequently over the years, adapting it along the way. Prepared quickly in a blender, it is a vivid emerald green and like pesto in texture, with a fresh, zingy taste. It complements almost any grilled red meat—from leg of lamb to hanger steaks, flatiron steaks, or pork chops. Add roasted fingerling potatoes and Blistered Cherry Tomatoes (page 157) for an ideal summer meal. We also like chimichurri with grilled summer vegetables, such as zucchini, eggplant, and peppers. You can make the sauce a few hours ahead, but plan to use it the same day. It loses zip with time. Note that the lamb needs to marinate for at least two hours.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.