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 dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.