At the 2001 Workshop, Chef Ken Vedrinski astonished guests with a “consommé” made from the strained juice of tomatoes and watermelon. Preparing the dish involved hanging the pureed fruits in a muslin bag overnight to collect the clear, sweet juices—a procedure that might deter many home cooks. Riffing on Chef Vedrinski’s idea, Brian created an easier gazpacho that blends tomato, watermelon, and other summer vegetables so seamlessly that you can’t decipher the contents. The result is a refreshing and original adaptation of the familiar Spanish soup.
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.