Vietnamese chefs introduced Californians to the delights of five-spice chicken, and the dish is now entrenched in the Golden State repertoire. A cool, crunchy, lime-laced cucumber salad provides a refreshing contrast to the highly seasoned chicken. The marinade makes the chicken skin extra-crisp and tasty, so purchase skin-on thighs if possible. View recipe →
Cooking duck breasts slowly, skin side down, helps eliminate almost every speck of fat. After about 20 minutes, the skin will be crisp and the flesh as rosy and tender as a fine steak. A silky port and cherry sauce makes this a restaurant-caliber dish. Serve with wild rice. View recipe →
Spain’s aromatic pimentón de la Vera (smoked paprika) gives these succulent chicken thighs a deep, ruddy color as they roast on a bed of red onion and sliced Meyer lemon. You’ll want to serve every drop of the lemony, garlicky pan juices. The lemon slices can be eaten or not, as you prefer. View recipe →
A rich broth, moist hand-shredded chicken and smoky chipotle make this posole a standout. And you’ll have some extra poached chicken to enjoy in a salad the following day. View recipe →
Cooking duck breasts “low and slow” renders almost every speck of fat, leaving the skin crisp and the meat juicy. A light, crunchy salad dressed with a little of the hot duck fat helps balance the meat’s richness. Pair with California Pinot Noir or Grenache. View recipe →
Meaty chicken thighs are braised and crisped in an aromatic broth infused with roasted citrus and North African spices. View recipe →
A fruity cider and white wine steeped brine is key to this moist and flavorful turkey. Begin the brining process 2 days before roasting. View recipe →
Char-grilled chicken tops a Greek-style salad tossed with crispy pita chips and a bright lemon vinaigrette, creating a light and healthy salad you’ll be happy to call a meal. Pair with California Chardonnay or Sparkling Wine. View recipe →
This crispy, sweet and tangy chicken is a perfect main dish any night of the week. Pair with California Sauvignon Blanc or Pinot Noir. View recipe →
Perfectly roasted and juicy, this maple-glazed turkey is served with a savory sweet combo of wild rice with hearty greens, pecans, and dried cranberries. Pair with California Chardonnay or Zinfandel. View recipe →
Tender lightly fried chicken, fresh slaw and spicy mayo team up to produce a winning sandwich. Pair with California Sauvignon Blanc or Merlot. View recipe →
Juicy and tender, this red wine¬–glazed turkey breast is infused with aromatic spices. Pair with California Pinot Noir or Red Blend. View recipe →
Tender grilled chicken is enhanced with a dazzling lemon vinaigrette. Pair with California Rosé or Pinot Noir. View recipe →
A tart, slightly sweet currant sauce complements and adds bright flavors to these crispy duck legs and roasted turnips. View recipe →
A combination of smoky spices and fresh jalapeño impart delicious heat to these hearty chicken tacos. View recipe →
Tender chicken breast with a delicate, rosemary-scented cream sauce served alongside a golden-toasted potato cake with Parmesan. View recipe →
A slightly sweet cherry sauce enhances this tender, moist, crispy duck breast. Pair with California Pinot Noir or Zinfandel. View recipe →
This earthy and subtly floral roast chicken makes excellent use of herbs grown throughout California. Pair with California Pinot Noir or Sauvignon Blanc. View recipe →
Juicy roasted turkey with a sweet and tangy filling makes this dish the perfect Thanksgiving meal to enjoy all year round. Pair with California Chardonnay or Rosé. View recipe →