The quince trees at our River Ranch property are just delivering their first harvest at the time of the Workshop. Many chefs are captivated with these uncommon autumn fruits, which are rockhard and astringent when raw and must be cooked to release their floral perfume. Chef David Everett made a memorable quince chutney for duck breasts when he attended the Workshop in 1994. Brian likes to serve the same chutney with brined pork chops. Cooking the pork on the bone enhances flavor and seals in the succulence imparted by the brine. Accompany the pork with braised escarole or Tuscan kale, or with Brussels sprouts and chestnuts. Any leftover chutney will keep for at least a week in the refrigerator and would be delicious with blue cheese. Note that the chops need to rest in the brine overnight.
This flexible recipe is all you need to bring this iconic ProvenƧal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty GruyĆØre, and a deeply savory broth deliver the kind of comfort that doesnāt need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugarāor take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.