At the 1992 Workshop, Chef Jim Mills accompanied rabbit with New Orleans–style “dirty rice,” a pilaf flavored with onion, celery, and chopped chicken livers. Brian makes the dish with Wehani rice, a nutty brown rice of basmati ancestry, created and grown exclusively by California’s Lundberg Family Farms. Serve with Braised Chicken with Cipolline Onions and Carrots (opposite page; recipe on page 141) or a simple roast chicken, or as a main course with vegetable sides and a salad.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.