Eduardo Pria, a 2002 Workshop participant and Mexico City native, is probably the most passionate chef we have ever had at the Workshop. He was overjoyed to be at the winery and expressed it with frequent hugs for all, usually coupled with an enthusiastic “I love you, man!” The Argentinian chimichurri sauce that Eduardo made for Don Watson’s lamb was as exhilarating as he is. Brian has used the sauce frequently over the years, adapting it along the way. Prepared quickly in a blender, it is a vivid emerald green and like pesto in texture, with a fresh, zingy taste. It complements almost any grilled red meat—from leg of lamb to hanger steaks, flatiron steaks, or pork chops. Add roasted fingerling potatoes and Blistered Cherry Tomatoes (page 157) for an ideal summer meal. We also like chimichurri with grilled summer vegetables, such as zucchini, eggplant, and peppers. You can make the sauce a few hours ahead, but plan to use it the same day. It loses zip with time. Note that the lamb needs to marinate for at least two hours.
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.