The venison we serve at Cakebread Cellars comes from Broken Arrow Ranch in Texas (see page 144). The meat is as dark as beef but much leaner, with even less cholesterol and fewer calories than skinless chicken breast. Like pork, venison has a natural sweetness that welcomes a tart, fruity sauce. At the 1998 Workshop, Bruce Hill paired it with wild huckleberries; wild blueberries make a good substitute. Serve the venison with potato puree, as Bruce did, or with Brussels sprouts, roasted root vegetables, or the celery root puree from The Cakebread Cellars Napa Valley Cookbook.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.