The chocolate cookies that Ritz-Carlton chef Rob Wilson made for the 2009 Workshop delivered two surprises: tiny nuggets of chopped dark chocolate and little bursts of fleur de sel, a coarse French salt extracted by hand from seawater. The salt, although unexpected, seemed to heighten the chocolate flavor. Chef Wilson used cake flour to make the cookies especially tender. He served them with Crème Fraîche Sorbet (page 186), but vanilla ice cream would complement them as well.
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.