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 easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
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.