Narsai David, a San Francisco Bay Area radio personality and former restaurateur, joined us at the Workshop for many years as a sort of camp counselor. He would lead the chefs in their brainstorming sessions, and while the chefs worked feverishly on their courses, he would co-opt one quiet corner of the kitchen to make bread. Narsai surprised us every year with imaginative loaves that almost always incorporated whole grains, like the brown rice from California’s Lundberg Family Farms, or this three-seeded bread that he devised after sampling a similar bread in Australia.
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.