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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.