Over the years, workshop chefs have devised many memorable hors d’oeuvres with chèvre because of Cakebread’s long friendship with two wine-country goat cheese producers: Laura Chenel and Skyhill. This one-bite appetizer, featuring soft herbed goat cheese spread on a potato slice with a dollop of tapenade, comes from chef Pascal Olhats, who prepared it during the 1993 Workshop. If you have a small food processor, you can halve the tapenade recipe, as you need only a small amount for this dish. Then again, tapenade keeps well in the refrigerator, and you will be happy to have some on hand. Use it as a sandwich condiment or spread for crostini, slather it on grilled tuna, or toss it with pasta.
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.