Brian teaches a paella class at the winery occasionally to help take the fear out of preparing rice the Spanish way. It’s a great dish for parties because guests love watching paella come together, the flavors and fragrance building as ingredients are added. Brian cooks his paella by the traditional method, outdoors over a hardwood fire. Gauging the heat of the fire is the only challenge; if it is too hot, the rice will scorch. Be sure to let the coals burn down until they are well covered with white ash before starting. And if you still lack confidence after trying this recipe, sign up for the class. Paella tastes best warm, not hot, so allow for some cooling time.
This flexible recipe is all you need to bring this iconic Provençal 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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
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.
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.