This crusty soufflé rises spectacularly in the oven and makes a grand entrance when you bring it to the table. The pureed parsnips add an intriguing nuttiness to this otherwise classic dish. Make it a first course at a dinner party or the main event at a more casual autumn or winter meal. Accompany it with lightly dressed butter lettuces, perhaps tossed with some sliced avocado and blood orange segments. The recipe is from Chef Michael Smith, who participated in the 2000 Workshop.
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.