Recipes

The baby back ribs that most people throw on the barbecue make a succulent, rustic pasta sauce. You’ll need a friendly butcher to saw across the ribs for you, but the rest of the method is easy. The sauce (sugo in Italian) reheats well so you can make it a day ahead. Set your formal manners aside here. The best way to enjoy this dish is to nibble the meat off the riblets between bites of pasta. Cutting the meat off would spoil the fun! View recipe →

Make this colorful savory tart in late summer when tomatoes are at their flavor peak. Serve in thin slices as an appetizer or in bigger portions with a side salad for lunch. The tart also works nicely as a side dish for a roast leg of lamb or roast chicken. View recipe →

Visit a nearby farmers market or farm stand (or your own garden) to find the season’s best produce for your platter. Think about contrasting color, texture and shape as you assemble your masterpiece. View recipe →

Wild-caught California salmon is one of the culinary highlights of summer in the Golden State. A fresh corn salad with a Mexican accent is the perfect complement and would be just as compatible with halibut fillets, scallops, or shrimp. View recipe →

Take over grill duties on Father’s Day and show dad you have the right stuff with these succulent pork chops. Shoulder chops aren’t as common as loin chops so you may need to ask a butcher to cut them for you. They have more flavor, and this garlicky rub guarantees that they will be a dish you want to make all summer long. Juicy California nectarines make this slaw a standout. View recipe →

Like strawberry shortcake but more elegant, this layered dessert needs to rest for a few hours before slicing to soften the crunchy meringue. It keeps for about a day so you can serve half for dinner and enjoy the other half for a decadent breakfast the next morning. View recipe →

California asparagus make this stir-fry especially colorful, fresh, and fit for spring. For a vegetarian version, substitute firm tofu for the shrimp. View recipe →

It’s long past time to bust the myth that artichokes don’t go with wine. This pasta dish is perfectly wine friendly thanks to an assist from pasta, sweet peas, and meaty prosciutto. Chill a bottle of Sauvignon Blanc and prove it to yourself. If you can’t find fresh baby artichokes, substitute frozen artichoke hearts rather than marinated hearts. View recipe →

If you’d rather spend more time dining with your Valentine than cooking and cleaning up, why not assemble an abundant cheese board that will take your evening from antipasto through dessert? View recipe →

Unlike the bean- and cheese-laden tostadas served in many restaurants, these are featherlight and heart healthy. The salad-like topping helps stretch the costly crabmeat, and you’ll save money by buying a cooked crab and extracting the meat yourself. Packaged tostada shells come in a variety of sizes; use any size you like. View recipe →

Deviled eggs disappear fast at holiday parties, especially when they’re dressed up with smoked trout or caviar or made extra devilish with harissa. If you have ever struggled to peel hard-cooked eggs, you need to master this method. It produces easy-peeling eggs every time. Be sure the eggs are at room temperature before boiling or they may crack when added to the water. View recipe →

Butternut squash and fennel make a compelling duo in soup. The licorice-like fennel adds an herbal dimension and keeps the puree from being too sweet. Serve in small portions at Thanksgiving or to launch any autumn meal. Or pair with a hearty salad and a cheese course for a simple dinner. View recipe →

A thick Porterhouse or bone-in ribeye steak is a luxury, so give it the red-carpet treatment: a hot grill to sear it and a side of aromatic garlic toast basted with fresh, peppery California olive oil from the first autumn pressing. View recipe →

When life gives you sweet, California-grown tomatoes, make chilaquiles, a genius use for tortillas that are a few days old. September is the height of the harvest for the meaty plum tomatoes that make thick, flavorful sauce. Resist the temptation to substitute store-bought tortilla chips for the home-fried tortillas; the chips soften too much, and the result is not nearly as satisfying. View recipe →

Buttery avocados make any sandwich better, and they put this burger over the top. Grass-fed beef can be lean, but the sliced avocado and spicy chipotle mayonnaise ensure that this burger is a luscious, moist, flavor-packed experience. View recipe →

Welcome guests to your home for dinner with a glass of California rosé and a slice of warm olive focaccia. If you’ve baked the focaccia hours before, you can reheat it quickly in a hot oven, although it’s plenty tasty at room temperature, too. Pack it on a picnic or a hike with your favorite salumi and cheeses. Or adapt the topping to showcase a seasonal fresh vegetable like halved cherry tomatoes or strips of roasted sweet pepper. Adding cooked potato to the dough produces an especially moist and tasty result. 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 →

Everybody loves ramen. The noodles are slippery and satisfying, the broth nourishing, and it’s okay to slurp. Use this recipe as a template for your own inspirations. When asparagus is not in season, substitute spinach or mustard greens. If you can’t find edamame (soybeans), try green peas. A quivering six-minute egg continues to cook in the hot broth and adds richness. 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 →

This dish requires a lot of olive oil for poaching, but you won’t waste a drop. Use some of the flavorful poaching oil in the salad dressing; strain and refrigerate the remainder for cooking greens or for dressing future salads. The strained oil will keep for a month. View recipe →

No salad says springtime like this one. Pick up a rotisserie chicken from the market and dinner is ready to go in 10 minutes. View recipe →

Share a silky, wine-poached pear with your sweetheart on Valentine’s Day. Both the pear and the luscious caramel-yogurt sauce can be prepared ahead, so dessert will be ready when you are. 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 →

Slice this frittata into thin wedges for a passed hors d’oeuvre or serve more generous portions with a tuft of salad as a first course. To dress it up for the holidays, top wedges with a dollop of crème fraîche and California sturgeon caviar. View recipe →

This savory, custardy bread pudding makes an irresistible side dish for roast chicken, but it may well become a new tradition at your Thanksgiving table. View recipe →

With slow, moist braising, pork shoulder becomes fork-tender and succulent. Trim the meat well before cooking and your stew will be rich but lean. Butternut squash and dried plums contribute the sweet notes that pork loves and bring the flavors and colors of fall to your table. View recipe →

Chances are you’ll find many other uses for this fragrant sweet-tart jam. Enjoy it on a grilled-cheese or ham sandwich or serve it with a cheese or charcuterie board. It’s the perfect complement for fresh goat cheese or a tangy Cheddar. View recipe →

Braised sweet peppers, potatoes, and tomato make a succulent foundation for baked fish. Sauced with a garlicky, saffron-scented aioli, the dish needs only some crusty bread to complete it. View recipe →

Hanger steak, sometimes known as the “butcher’s cut,” is exceptionally tender and beefy. If you can’t find it, flank steak or the super-thin skirt steak make good alternatives. The sesame-scented noodles can be prepared hours ahead apart from the finishing touches. 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 →

Make Mom’s day with these mini-pizzas and a glass of sparkling wine for Mother’s Day brunch. Store-bought pizza dough makes the project easy, but substitute your favorite homemade pizza dough if you prefer. View recipe →

Ask your butcher to saw the lamb shanks in half crosswise to resemble the veal used for osso buco. Exposing the bone adds body to the sauce and makes it possible to enjoy the bone marrow. However, you can make the dish with whole lamb shanks, if you prefer. View recipe →

Meaty chicken thighs are braised and crisped in an aromatic broth infused with roasted citrus and North African spices. View recipe →

Pears love chocolate and dried plums, and this impressive do-ahead dessert does not disappoint. View recipe →

These crab cakes are fresh, delicate and lightly bound with baby shrimp, which amplify the crab’s natural sweetness. View recipe →

These tender filet mignon steaks are napped with a rosemary-infused red wine reduction and topped with a luxurious compound butter, making this dish worthy of any celebration. 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 →

A fresh version of a robust Italian puttanesca sauce, infused with lemon and basil, is a bright complement to buttery-rich salmon. View recipe →

Caramelized figs, oozing cheese, salty prosciutto, and fresh arugula are a delightful combination of flavors and textures in this autumnal pizza. View recipe →

Eating with your hands was never so delicious with these tostadas layered with a bright salsa, creamy guacamole, and spiced shrimp. Arrange the fixings family-style and let everyone assemble their own tostadas. View recipe →

Fresh cherries round out the smoky heat of a feisty barbecue sauce that glazes tender pork ribs as they crisp on the grill. Pair with California Zinfandel or Cabernet Sauvignon. 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 spicy, fragrant bowl is heaped with crisp vegetables and char-grilled skirt steak, perched on a bed of rice noodles finished with a piquant Vietnamese dressing and a shower of fresh herbs. Pair with California Chardonnay or Rosé. View recipe →

A citrusy blend of fresh herbs and garlic does double duty in this recipe as an aromatic marinade for pan-seared lamb chops and a bright dressing for baby spring greens. Pair with California Sauvignon Blanc or Pinot Noir. 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 →

Delicate and fragrant, these baked pears have a sweet crunchy topping laced with coconut and chocolate. Pair with California Sparkling Rosé or Dessert Wine. View recipe →

Braised and caramelized endive is subtly bittersweet—and a perfect partner for tender crispy-skinned salmon filets. Pair with California Chardonnay or Pinot Noir. View recipe →

These succulent beef ribs in red wine sauce are hearty, bold and deliciously tender. Pair with California Cabernet Sauvignon or Syrah. 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 →

This vibrant, sweet and savory salad is finished with toasted nuts and creamy fresh mozzarella. Pair with California White Blend or Pinot Noir. View recipe →

Fresh tomatoes with balsamic vinegar, fresh herbs and briny olives add a delightful zing to seared steak. Pair with California Cabernet Sauvignon or Red Blend. View recipe →

These lightly grilled tortillas are topped with spicy, smoky seasoned pork and creamy avocado. Pair with California Viognier or Zinfandel. View recipe →

This zesty and colorful salad with lemony prawns and a bright tangy dressing is the essence of California living. Pair with California Pinot Grigio or Rosé. View recipe →

These tender chops are marinated with herbs and garlic, cooked quickly in a hot pan and served with sautéed leeks. Pair with California Syrah or Cabernet Sauvignon. View recipe →

This is creamy comfort food with a few surprising additions—and a crispy garlicky topping. Pair with California Chardonnay or Merlot. View recipe →

Earthy spices and the mellow licorice flavor of fennel add an extra savory dimension to everyone’s favorite meat and potatoes. Pair with California Cabernet Sauvignon or Petite Sirah. View recipe →

Enjoy the classic combination of dark chocolate and tart, sweet berries in a tender, buttery crust. Pair with California Sparkling Wine or Late Harvest Zinfandel. View recipe →

Fragrant anise adds a subtle sweetness to this warming stew. Pair with California Zinfandel or Pinot Gris. View recipe →

A succulent rib roast served with peppery herbed ricotta cheese. Pair with California Cabernet Sauvignon 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 →

Sea bass is poached in coconut milk for this extra rich and velvety hearty chowder. Pair with California Chardonnay or Viognier. View recipe →

Crisp, creamy and peppery, these sandwiches make a spectacular simple supper or decadent late-night snack. Pair with California Zinfandel or Sauvignon Blanc. View recipe →

Tender grilled chicken is enhanced with a dazzling lemon vinaigrette. Pair with California Rosé or Pinot Noir. View recipe →

Parsley adds a bright lift of flavor to the smoky grilled eggplant in this Mediterranean-style salad. Pair with California Merlot or Chardonnay. View recipe →

This light, fresh dish is loaded with sweet, tart, and spicy flavors. Pair with California Chardonnay or Syrah. View recipe →

Crunchy radishes, buttery avocados, and tangy feta cheese—with a hint of chile and lime—are an inspired accent for fresh cod. View recipe →

Red pepper flakes add a hint of heat to this light and zesty salad. Pair with California Sauvignon Blanc or Pinot Noir. View recipe →

The briny taste of the sea, the earthy sweetness of saffron and the crunch of fried sage take center stage in this dish. View recipe →

Saffron adds intrigue to this flavorful, aromatic California seaside classic, served with roasted garlic and herbs on rustic bread. Pair with California Chardonnay or Pinot Gris. View recipe →

Three dipping sauces—spicy, savory and zesty—bring out the delicate natural flavors of Dungeness Crab. Pair with a California Chardonnay or Syrah. View recipe →

Fresh herbs, crunchy pistachio nuts and the slight sweetness of caramelized cauliflower complement this dramatic, crusted rack of lamb. Serve with California Cabernet Sauvignon or a California Red Blend. View recipe →

This classic dish highlights the earthy flavors of Portobello mushrooms, the richness of mascarpone polenta and the elegance of seared, rib eye steak. Pair with a California Merlot or California Syrah. View recipe →

A tart, slightly sweet currant sauce complements and adds bright flavors to these crispy duck legs and roasted turnips. View recipe →

Curry and chiles infuse delicious hints of smoke and heat into the coconut milk of this poached, fresh salmon. View recipe →

A combination of smoky spices and fresh jalapeño impart delicious heat to these hearty chicken tacos. View recipe →

This crunchy summer salad topped with grilled steak—marinated in California Zinfandel—gets zing from a spicy-mustard vinaigrette. View recipe →

Black sesame seeds and peppery accents of arugula enliven seared, fresh Ahi tuna. Pair with California Pinot Noir or a California White Blend. View recipe →

These light fresh spring rolls are crunchy and spicy, with a hint of sweetness. Pair with California Sparkling Wine or California Pinot Grigio. View recipe →

Tender chicken breast with a delicate, rosemary-scented cream sauce served alongside a golden-toasted potato cake with Parmesan. View recipe →

Toasted almonds, chewy coconut and rich dark chocolate make this bar deliciously decadent. Pair with late-harvest California wine or California Cabernet Sauvignon. View recipe →

This aromatic broth has hints of fresh ginger, anise and black pepper—and slices of tender, five-spice pork. Pair with California Viognier or California Rosé. View recipe →

This flavorful roast can be served hot with roasted carrots and savory pan drippings or cold, thinly sliced for sandwiches. Pair with California Zinfandel or Cabernet Sauvignon. View recipe →

This hearty earthy, woodsy, robust soup is a meal in itself. Serve with California Pinot Noir or Merlot. View recipe →

Fiery hints of habanero and a squeeze of tart lime enliven the buttery, nutty flavors of the artichoke. Pair with California Pinot Gris or Chardonnay. View recipe →

A delightfully spicy chipotle complements the rich creamy nature of California oysters. Pair with California Chardonnay or Pinot Gris. View recipe →

This mini hamburger is packed with layers of flavor. Serve with a side of crisp, tangy slaw and pair with California Syrah or Merlot. View recipe →

Cool down with this refreshing savory-sweet salad. Serve with a light California Rosé or sparkling wine. View recipe →

This tender grilled steak with smoky, spiced salsa is served alongside crunchy fresh-corn fritters. Enjoy with California Cabernet Sauvignon or Cabernet Franc. View recipe →

The mellow, nutty flavor of avocado contrasts deliciously with the peppery snap of arugula and cool cucumber on this rustic, open-faced sandwich. Serve with dry California Rosé or Sauvignon Blanc. View recipe →

The spicy flare of watercress and piquant flavors of Manchego give the mildness of fresh trout a delicious lift. Pair with California Sauvignon Blanc or Pinot Gris. View recipe →

Saffron adds intrigue to this flavorful, aromatic California seaside classic, served with roasted garlic and herbs on rustic bread. Pair with California Chardonnay or Pinot Gris. View recipe →

Serve this creamy, luxurious dessert after dinner or as a delightful afternoon snack. Pair with California Rosé or late-harvest Riesling. View recipe →

A slightly sweet cherry sauce enhances this tender, moist, crispy duck breast. Pair with California Pinot Noir or Zinfandel. View recipe →

Three dipping sauces—spicy, savory and zesty—bring out the delicate natural flavors of Dungeness Crab. Pair with a California Chardonnay or Syrah. View recipe →

A delicious combination of zesty citrus and roasted beets. View recipe →

Flatbread gets the best of summer with sweet figs, caramelized onions and tangy blue cheese. View recipe →

Enjoy grilled grass-fed beef with asparagus and carrot salad and creamy mashed potatoes. View recipe →

Sweet, smoky, sharp, and creamy; this easy-to-make dessert can also be served cold on a warm summer night. Pair with California Pinot Noir or Viognier. View recipe →

No matter where you are in the world, this garlic-infused California-style clambake recipe will bring the California beach to you. Pair with California Sauvignon Blanc or Rosé. View recipe →

Cilantro pesto complements the subtle sweetness of freshly-caught salmon. Pair with California Sauvignon Blanc or Pinot Noir. View recipe →

The zing of fresh lemon, the tang of Pecorino and the spring taste of fresh fava combine deliciously in this classic California dish. Pair with a California Chardonnay or Zinfandel. View recipe →

These fall-off-the-bone ribs are complemented by the sweet roasted flavor of beets and creamy texture of roasted potatoes. Pair with a California Cabernet Sauvignon or Merlot. View recipe →

Spicy with a hint of smoke, these jalapeño poppers are easy-to-make, festive appetizers. Pair with California Syrah or Sparkling wine. View recipe →

Crisp and refreshing pears with a sweet vanilla cream and a light buttery crust make this the perfect conclusion to any meal. Pair with California Muscat/Moscato or late-harvest Riesling. View recipe →

Pair with a California Merlot or California Chardonnay. 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 →

This modern shot-glass style serving puts a new spin on this traditional smooth and piquant autumn soup. Pair with California Merlot or Pinot Grigio/Pinot Gris. View recipe →

Citrus marinated steak and rich, smoky tomatillo sauce turn these tacos into something special. Pair with California Cabernet Sauvignon or Zinfandel. View recipe →

Juicy heirloom tomatoes share the plate with mild, creamy feta and a hint of fresh mint. Pair with California Sauvignon Blanc or Riesling. View recipe →

Crisp and refreshing citrus and avocado salad. View recipe →