Brian teaches a paella class at the winery occasionally to help take the fear out of preparing rice the Spanish way. It’s a great dish for parties because guests love watching paella come together, the flavors and fragrance building as ingredients are added. Brian cooks his paella by the traditional method, outdoors over a hardwood fire. Gauging the heat of the fire is the only challenge; if it is too hot, the rice will scorch. Be sure to let the coals burn down until they are well covered with white ash before starting. And if you still lack confidence after trying this recipe, sign up for the class. Paella tastes best warm, not hot, so allow for some cooling time.
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.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.