Of all the sublime dishes that chef Nancy Oakes prepared during the 1997 Workshop, it is her warm gingerbread cake that has entrenched itself at Cakebread Cellars. The San Francisco chef says that the basic recipe is her grandmother’s, although Chef Oakes sometimes dresses it up with a ginger syrup. Brian serves it often in the fall, sometimes with a scoop of honey ice cream or just a dollop of softly whipped cream. As dark as milk chocolate, this fabulous cake is moist, spicy, and not overly sweet. Don’t worry if it sinks a bit in the center as it cools. Once it is cut, no one will notice.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.