A professor of wine and spirits at the Culinary Institute of America, Michael Weiss is part of our Workshop “faculty.” He teaches a wine and food pairing seminar for the participants every year and selects appropriate Cakebread Cellars wines for the evening meals. That’s no small challenge given how complex many of the chefs’ creations are, but we give Michael carte blanche in the cellar. When entertaining at home, he and his wife, Jenny, often serve their own gravlax as a first course. In place of the fresh dill that perfumes traditional gravlax, the Weisses season the fish with coriander seed, fennel seed, and lemon. The method works beautifully on farmed Arctic char, a more sustainable choice than farmed salmon. You can serve the translucent slices with toast and condiments, as described here, or on cucumber slices with a dab of crème fraîche.
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.