Recipes

You can’t mess with perfection, but you can make it seasonal. For those colder winter months, we’ve taken an incredible pavlova recipe from Cooks with Cocktails and spiced it up a little, adding cinnamon and fresh ginger to a mix of winter fruits—pomegranate, persimmon, and fresh citrus—cooked in a hearty Zinfandel from California. Pair with a California Zinfandel or California dessert wine. View recipe →

For your Kwanzaa celebration or any other holiday you’re hosting, add this homemade Pimento Cheese to your appetizer board to impress and delight your guests. Pimento cheese is a southern classic and it’s especially delicious when paired with crostini, or for this recipe, French cheese puffs. Both the pimento cheese and the cheese puffs can be made days in advance and then assembled right before guests arrive for easy entertaining. For a celebration with fabulous flavor, serve with a glass of California Chardonnay or California sparkling wine. View recipe →

We're crazy for these Almond Cheddar Crackers. These make a great addition to your charcuterie boards and other happy hour hors d'oeuvres. Whether for a holiday get together, to enjoy on your own, or part of a delicious gift, these crackers deliver. Pair with California Cabernet Sauvignon or California Zinfandel. View recipe →

Who doesn't love chocolate sauce. Add a little red wine and it's a win-win. This recipe makes enough for you to have a jar for indulging yourself and still have some to package up as delicious holiday gifts for your friends and family. Pair with California Cabernet Sauvignon or California Merlot. View recipe →

Coconut cake is a southern classic and the perfect dessert for Kwanzaa. But we’re taking it up a notch with this recipe by combining the flavors of coconut and mango. This coconut cake (a family favorite), is made with coconut oil and coconut milk, filled with mango curd and then frosted with a coconut mango buttercream. If your family celebrates the holidays with coconut cake, you’ll definitely impress them with this amazing Coconut Mango Cake. If they don’t consider coconut cake a must-have, this recipe may start a new tradition! Pair it with California Moscato or California Riesling for a fabulous celebration. View recipe →

Looking for a quick crowd pleaser for holiday gatherings? These Pepper Jack Puff Pastry Bites are quick, easy and delicious, giving you plenty of time to spend with guests instead of working in the kitchen. These bites take just minutes to prep and bake. They are crispy, buttery, a little spicy and pair perfectly with a peppery California Zinfandel. View recipe →

Transport your tastebuds to the California Central Coast with this easy artichoke hearts recipe inspired by the Creamy Artichoke Soup at the world-famous Shadowbrook Restaurant in Santa Cruz, Ca. This soup is rich and decadent with a luxurious mouthfeel, but is quite possibly one of the easiest recipes for soup that you will ever cook at home. Pairs beautifully with a glass of California Sauvignon Blanc or California Pinot Gris. View recipe →

If there is one thing besides wineries that California’s Wine Country is known for, it’s fantastic restaurants. The Girl & the Fig in Sonoma is among the best and has been a top foodie destination for the last 25 years. When Sondra Bernstein opened the doors in 1997, she wanted to showcase the abundance of the region along with her passion for French cuisine. It’s no surprise that Sondra along with head Chef John Tolouze are crazy about figs, which are featured prominently throughout their seasonal menus. When fresh figs are available, people come in droves for their Grilled Fig Salad and their Warm Fig + Thyme Crisp with Fig Syrup. In our version, we've updated the recipe to include fresh rosemary and orange zest. This relish is fragrant and reminiscent of the holidays. We suggest serving it on a cheeseboard, spooned over a log of goat cheese or a wheel of brie or as a topping for grilled pork chops. Pair with a light red such as California Pinot Noir or California Grenache. View recipe →

Saucy, comforting, and meatless, these spiced up, vegan enchiladas pair beautifully with a California Pinot Noir or Zinfandel. Bursting with flavor, this vegan dish works best with lighter or fruitier red wines that complement the spicy flavours of this hearty meal. A perfect match for cooler autumn weather! View recipe →

Hangtown Fry is a type of omelet made famous during the California Gold Rush in the 1850s in Placerville, CA (aka “Hangtown). The most common version includes bacon and oysters combined with eggs, and fried together. The dish was popularized by Tadich Grill in San Francisco, where it has been on the menu for over 160 years. Pair this with California Sauvignon Blanc or California sparkling wine. View recipe →

Lodi is home to what is believed to be the world's oldest surviving Cinsault vineyard, as well as several 100+ year old Zinfandel vineyards. Lodi is also part of California’s agriculturally rich Central Valley, producing over 250 of California 400+ specialty crops. Lodi is well known for stone fruit production, including cherries. Pair this pork chop with a California Zinfandel or Cinsault. View recipe →

Cioppino was developed in the late 1800s by fishermen in the North Beach area of San Francisco. If a fisherman came back from a day at sea without any fish, he would walk down the port with a pot asking his fellow fisherman to “chip in” some of their haul. The most common way to cook up the resulting assortment of seafood was to a tomato-based stew - now known as Cioppino. Even today, the type of seafood used in cioppino often varies but it always features a tomato-based broth and spicy peppers - with lots of locally grown garlic and wine. California Chardonnay or California Dolcetto are perfect pairings for this iconic California dish. View recipe →

Did you know that the Popsicle was invented in Oakland in 1905? Frank Epperson invented this frozen dessert sensation over 115 years ago, but it still reigns supreme today. Our Peach Frosé Popsicles are a refreshing blend of canned California cling peaches, peach nectar, and California Rosé frozen into Popsicle form. We like to think Frank would approve! Frosé Popsicles are great by themselves or can be served as a delightfully playful peach garnish when served in a wine glass with sparkling wine from California. As the Popsicles melt, the flavors mix and mingle with the sparkling wine creating a truly sensational cocktail experience. View recipe →

This tangy, round-shaped loaf we know as San Francisco sourdough bread, brushed with garlic butter, stuffed with cheese, then baked until toasty is the golden melty goodness you didn’t know you needed. Sourdough bread certainly wasn’t invented in San Francisco—that’s a credit to ancient cultures of Egypt—but it became closely associated with the city during the California Gold Rush era when it was a staple of miners’ diets. Today, loaves are often hollowed out, filled with creamy clam chowder, and served to visitors. Some say the foggy climate gives San Francisco’s sourdough bread a special bounce, and others say it’s a specific local strain of yeast that gives the characteristic flavor. That bounce and flavor are notes that pair perfectly with a California Chardonnay or Chenin Blanc. View recipe →

The iconic Cobb Salad was invented in 1937 at the Brown Derby restaurant in Hollywood, California, by Bob Cobb. The ingredients for Cobb Salad vary from recipe to recipe but they typically start with some sort of leafy green like Romaine lettuce. The greens are adorned with ingredients like hard-boiled eggs, cheese, tomatoes, chives, avocado, onion, and bacon. Once tossed together these simple ingredients become a sensational salad that has truly become a California legend! This recipe for Cobb Salad pairs perfectly with California Pinot Noir or Sauvignon Blanc. View recipe →

According to R.H. Tesene’s definitive book titled Santa Maria Style Barbecue, “In the 1950s, a local butcher named Bob Schutz perfected the tri-tip, which is a two to three pound triangular shaped cut off the top sirloin.”. And thus a new tradition was born, with tri-tip joining top block sirloin as a signature cut of Santa Maria BBQ. Prior to tri-tip being popularized in the Santa Maria Valley, the cut was mainly disregarded by butchers as something to be used for ground beef or stew meat. In fact, even today, many butchers outside of the Central Coast still don’t know what “tri-tip” is. Pair with California Cabernet Sauvignon or California Zinfandel. View recipe →

Hidden Valley Ranch was a real place located just out of Santa Barbara, California. Purchased by Steve and Gayle Hensen in 1956, the 120 acre property served as a dude ranch for several years. At meal times, guests were served a creamy and herbaceous salad dressing that became so wildly popular that Steve would make packets of his famous seasoning to send home with guests so they could have a taste of Hidden Valley whenever they wanted. While the dude ranch concept never quite became as successful as the Hensens had hoped, another business opportunity had blossomed, and they began a mail-order business for Hidden Valley Ranch seasoning packets. The rest, as they say, is history. The original Hidden Valley Ranch dressing recipe called for (easy-to-ship) dried herbs and spices. Our version uses fresh herbs. Pair this salad with cool and crisp California Grenache Blanc or a chilled California white blend. View recipe →

Do you like your fries "Animal Style" at In-N-Out? Now you can make Animal Style fries at home! In 1948 Harry Snyder introduced California's first drive-thru hamburger stand, In-N-Out, and it has been a staple in California culture ever since! If you are longing for the ultimate fast food fix, we suggest recreating In-N-Out's famous Animal Style Fries at home for yourself. The combination of crispy fries, melted cheese, caramelized onions and secret sauce is pure indulgence at its finest and a perfect pairing for California Sparkling wine or a crisp glass of Sauvignon Blanc. View recipe →

These ricotta toasts make a great snack for any occasion. Pair with California Chardonnay or California sparkling wine. View recipe →

This sensational lemon cocktail is as bright and effervescent as the ocean views you’ll see driving down California SR75 to sunny San Diego. If you are a fan of a classic French 75 you will love our So Cal-inspired spin. This lemon cocktail calls for dry vermouth from California in place of the gin that is called for in the classic version. View recipe →

Little Gem lettuces are a romaine relative, but they are smaller, more tender and sweeter for your salad. If you can’t find Little Gems, hearts of butter lettuce or Bibb lettuce make a good alternative. Add juicy grapes, crunchy walnuts and tangy blue cheese for a meal you’re sure to put on repeat. To switch it up, replace the grapes with pears, figs or Fuyu persimmons. Pair with California rosé or California Riesling. View recipe →

Beef Carpaccio is a timeless dish that was invented at the famous Harry’s Bar in Venice. Thinly sliced beef is paired with fresh and crunchy cucumber as the perfect complement to the rich beef flavor. Enjoy this new take on the classic with a glass of California Cabernet Sauvignon or Pinot Noir. View recipe →

This dish is a perfect summer side for your next Barbeque. Grilled watermelon is dressed with salty feta cheese, fresh basil, and a balsamic reduction. It’s the perfect pairing to a California Rosé or Sauvignon Blanc. View recipe →

This amped-up version of a grilled cheese uses Munster & Swiss along with bold beefy onions sauteed with rosemary and thyme. It’s the ultimate indulgence for a summer lunch. Enjoy with a Cabernet Sauvignon or Merlot. View recipe →

Release your inner artist with a garden-themed flatbread designed by you. Make a “sketch” of the topping by laying out your design on a 12-inch round of parchment paper, then transfer the components to the surface of the dough just before baking. Choose vegetables that will cook through in 20 minutes; suggestions follow. Pair with California Pinot Noir or California Viognier. View recipe →

These Monte Cristo Sliders are just like the classic but with a Canadian twist! Made with soft and savoury buns, Dijon mustard, sauerkraut and Montreal smoked meat. Enjoy these mini sandwiches with a full-bodied California red like Cabernet Sauvignon or Merlot. View recipe →

This seafood boil is packed with clams, mussels, tiger shrimp, cod, potatoes, corn, and Italian sausage. It’s flavourful, filling and a fun way to enjoy the fruits of the sea! Enjoy with a California Sauvignon Blanc or White Blend. View recipe →

This Mexican-inspired dish is made with melted Munster cheese, hot crumbled chorizo, and topped with green onion. Both savory and spicy, this appetizer is sure to be a party pleaser. Pair with a California Chardonnay or Rosé to help cut through the richness of the cheese. View recipe →

Save this fresh, colorful salad for early summer, when markets have small, tender zucchini. For the best results, look for zucchini that are no more than 6 inches (15 cm) long, and choose straight ones that will be easy to shave into ribbons. You can shave the zucchini with a vegetable peeler, but a mandoline or V-slicer makes the job easier. Pair with California Sauvignon Blanc or California rosé. View recipe →

Sushi Pizza is a fusion dish that originated in Toronto, Canada! A crispy rice patty is topped with a creamy avocado spread, sushi-grade salmon, sriracha mayo, and savory slices of nori. Pairs beautifully with a glass of Rosé or Sauvignon Blanc. View recipe →

These sweet and spicy lamb pops are both delicious and easy to make! The heat from the chili flakes is the perfect complement to the rich date syrup and savoury lamb. Enjoy anytime of the year but especially during BBQ season. Serve them up with a glass of California Zinfandel or Cabernet Sauvignon. View recipe →

This simple vegetarian dish can be made with almost any veggie you have on hand! This recipe has crispy red cabbage, savory shitake mushrooms, and fluffy eggs. It’s loaded with fresh veggie goodness making it the perfect summertime meal. Pairs perfectly with chilled Chardonnay or Pinot Gris. View recipe →

Brunch just got a lot more fun. Long, slender Anaheim chiles range from mild to very slightly hot. If you can’t find them, substitute 1 large green bell pepper. For a spicier dish, use poblano chiles in place of the Anaheims. Pair with California Sparkling wine or California Sparkling Rosé. View recipe →

Creamy ricotta cheese, fresh lemon, and sweet strawberries make up this delicious and decadent brunch dish. Pairs well with California Rosé or Pinot Grigio. View recipe →

These lightly steamed buns filled with rich beef brisket, crunchy coleslaw, and topped with green onion make for the perfect snack or light lunch. Pairs well with Cabernet Sauvignon or Merlot. View recipe →

These spicy Sofritas Tofu bowls are simple, healthy, and super delicious! Packed with fresh vegetables, savory tofu, fluffy rice, black beans, and creamy avocado, this vegetarian dish will have your tastebuds tingling! Pairs well with California Pinot Noir or Sauvignon Blanc. View recipe →

Easy into Spring with this vegetarian pasta dish. Many markets sell broccoli crowns, the florets with most of the stem removed. If you can’t find the crowns, purchase whole broccoli and cut off all but 1 inch of stem. But don’t throw away the stems! Pare them with a knife or vegetable peeler, steam them and enjoy as a nutritious snack. Pair with California Sauvignon Blanc or California Pinot Gris. View recipe →

Ripe tomatoes layered on a crisp golden pastry and topped with fresh basil create the ultimate savoury brunch dish. View recipe →

Prime Rib Sliders are the ultimate decadent lunch recipe. This melt-in-your-mouth dish is the perfect way to use any leftover prime rib from a special holiday or if you celebrated National Prime Rib Day. View recipe →

These veggie-packed fresh rolls are filled with creamy avocado, crunchy carrots, celery, red pepper, and basil. View recipe →

A Moroccan spice rub seasons these chicken thighs, while the chicken flavors the chickpeas and carrots that cook underneath. The cooked lemon slices will be soft and delicious. but you can set them aside if you prefer. Pair with California Zinfandel or California Pinot Noir. View recipe →

We’ve taken the traditional Southern Shrimp and Grits and made it California-style. This recipe is soft, buttery, and topped with large spicy shrimp. View recipe →

Fresh herbs, artichoke, and mushrooms make a fresh and flavorful dressing for a Springtime pasta. Chopped almonds add a delicious crunch and zesty lemon really brightens it up. View recipe →

This traditional Irish Stew is the epitome of comfort food. Made with tender beef and hearty root vegetables, this dish is rich in flavour and is the perfect pairing to any California red. View recipe →

When you want to show someone you care, there's nothing better than a homemade cake! This one is easy to make, impressive to taste and captures three of California’s favorite flavors: navel oranges, olive oil and almonds. Pair with California Muscat or California Late Harvest or Dessert wine. View recipe →

Beef paired with this classic Argentinian sauce is a match made in heaven. Fresh green herbs, garlic, and olive oil create a tangy Chimichurri sauce that complements and contrast the rich flavors of the steak. Pair with a bold California red for the ultimate food & wine pairing. View recipe →

Yes, we said chocolate board. There is no real right or wrong way to make a chocolate board. Plan to have around 2 to 4 oz of chocolate per guest. As well as a variety of fresh and dried fruits, nuts, and dips. When it comes to the chocolate selection it is nice to provide a nice variety to choose from. To start, we recommend using a nice 70 % dark chocolate, a lighter milk chocolate, and a white chocolate. Enjoy this board for Valentine’s Day or any special occasion! View recipe →

This Chicken Dumpling Soup Recipe is the perfect dish for a cold winter night. It’s loaded with veggies, a delicious rich broth, and soft buttery dumplings that are sure to please any palate. View recipe →

When it’s movie night at your house, make sure the snacks belong on the highlight reel. With this trio of wine-friendly flavored popcorns, the treats may steal the show. Make one, two or all three if you’re feeling ambitious. Pair with California Chardonnay or California Pinot Noir. View recipe →

There is no right or wrong back to create a cheese board! Plan to have around 2 to 4 oz of cheese per guest and incorporate some of your favorite or seasonal variety of fruits, nuts, breads, crackers, pickled items, and dips. Your cheese board really reflects the season and what you feel your guests would enjoy. View recipe →

From cream cheese to smoked salmon to pickled vegetables, there are several different ways to jazz up any flavor of bagel. This easy recipe is the perfect choice for a leisurely breakfast or lunch and is sure to be a crowd-pleaser. View recipe →

This brunch staple consists of perfectly poached eggs, toasted English muffins, creamy hollandaise sauce and topped with rich buttery lobster. Serve with a California Chardonnay or Sparkling for the ultimate brunchtime meal. View recipe →

Warm, cozy, and flavourful, this French onion soup is made with rich beef stock and topped with melted swiss cheese. This timeless dish is easy to make in the comfort of your home and will warm the soul for days. View recipe →

This hearty French classic is the perfect dish for a cold Winter night. Peppercorn-crusted beef tenderloin is grilled, or pan-seared to perfection and topped with a creamy peppercorn sauce. View recipe →

Indulge your sweet tooth with these Canadian-inspired maple almond shortbread cookies. Local maple syrup sweetens these easy and buttery cookies while sliced almonds provide a delicious savoury crunch. View recipe →

This recipe for Japanese Spare Ribs was created by dining and style expert Yukiko Yamamoto. She pairs the succulent, meaty spare ribs with bold California Zinfandel. Make them yourself, and don't be afraid to double the recipe - there's a good chance this will become your new favorite rib recipe. View recipe →

If you're entertaining, these simple and delicious spreads might be just what you're looking for. Serve these wine-friendly spreads individually or as a colorful duo with a basket of flatbread crackers, crostini or pita crisps. Pair with California Sparkling Wine or California Sparkling Rosé. 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. Pair with California Merlot or California Syrah. View recipe →

Rich chocolate cake with rich blackberries, raspberries, and whipped cream. This decadent classic dessert is the perfect finale after a meal between good family or friends. View recipe →

Chicken Tikka Masala is widely considered Britain's national dish. This culinary delight has Indian origins and was modified to satisfy the desire of British people to have their meat served in a gravy. Tikka Masala is made of boneless chicken (can substitute chickpeas for vegetarians) marinated in spices and yogurt, roasted in an oven, and served in a rich, creamy tomato sauce. View recipe →

Loaded with flavors, this is a hearty Italian favorite with a California twist. The muffuletta sandwich is said to have originated in New Orleans, by a delicatessen owner, a Sicilian immigrant. The traditional-style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated muffuletta-style olive salad, the signature olive salad is allowed to combine for at least 24 hours for intensity of flavours. View recipe →

Salting the steaks a few hours ahead improves flavor and texture. If you have extra roasted tomato-garlic butter, use it for topping grilled fish or baked potatoes. Pair with California Cabernet Sauvignon or California Zinfandel. View recipe →

Due to its proximity to Mexico, California is synonymous with tacos and these are a healthy twist on a classic. These Vegan Black Bean and Corn Tacos offer fresh and vibrant flavours and pair perfectly with a California white varietal. View recipe →

As the weather turns chilly and the crisp autumn air has us gathering around a warm fire at night, this comfort food dish will be a sure hit that it will have you making it again and again. This Autumn-inspired Pasta showcases the best of the harvest season and pairs perfectly with a loaf of fresh crusty bread. View recipe →

For those who enjoy Thanksgiving dinner, might we suggest transforming those leftovers into Bubble and Squeak? This British dish was invented in the 18th century and gets its name from the audible bubbling up and squeaking sounds it makes while cooking over the fire. Our Bubble and Squeak recipe gets a California twist from superfood goodness. View recipe →

As summer ends and fall begins, this salad is sure to please with a taste of both seasons. The sweetness from the grilled pears matches the crispy, salty halloumi for a simple yet stunning light meal. View recipe →

Enjoy this All-American classic anytime of the year! Stuffed with smoked gouda and topped with warm grilled vegetables, these mini burgers are the perfect crowd-pleaser. View recipe →

Legend has it that Crab Rangoon was created in San Francisco at Trader Vic’s in the 1950s. This classic appetizer is made from a rich mixture of crab, cream cheese, and secret seasonings, all wrapped in a wonton wrapper and fried to a crispy delight! View recipe →

Figs, blue cheese and walnuts soar in this wine-friendly appetizer. Invite a few friends to drop by, then assemble this super simple hors d’oeuvre with juicy California figs, creamy blue cheese, toasted walnuts and a drizzle of honey. It’s an easy app that’s ready in five minutes, max. Pair with California Cabernet Sauvignon or California Chardonnay. Recipe and images courtesy of CA Grown. View recipe →

You can use any kind of fish for these grilled tacos, or shrimp if you prefer. Pacific halibut is lean, with thick flakes, and easy to grill. Offer the salsa separately so lovers of spicy food can add as much as they like, and others can pass. View recipe →

Chilled noodles and chilled wine are the ultimate combo for the Summertime! In this vibrant Asian-inspired recipe, rice noodles are tossed in a spicy creamy coconut sauce, zesty lime, fresh shrimp and topped with roasted peanuts. This sweet and savory dish is the perfect companion to a crisp California Sauvignon Blanc or Chardonnay. View recipe →

Looking for a taste of Hawaii but craving that California flair? Try this easy Poke Bowl Recipe packed with sushi grade ahi-tuna, crisp edamame and creamy avocado. Pair this fresh summer dish with a California Chardonnay or Rosé for the ultimate palate pleaser. View recipe →

August is prime time for California nectarines, peaches, and plums—all considered “stone fruits” because of the stone, or pit, inside. If you have never grilled them, you are in for a treat. Grilling heightens their sweetness and lightly caramelizes their natural sugar. For this salad, you can use nectarines alone, or a combination of stone fruits. Serve as a separate course at a dinner party or as a side salad with grilled sausages. In larger portions, the salad makes a beautiful summer lunch. View recipe →

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 →

Make these fluffy pancakes the centerpiece of a Mother’s Day brunch or serve them to weekend guests you want to impress. The pancakes have no leavening other than beaten egg whites; they are almost soufflé like. You can make the blueberry sauce the night before and reheat to serve. View recipe →

This tasty California take on the Moscow Mule is loaded with berry goodness. You can choose any berries you like. If you’re hosting a get-together, muddle a big bowl of berries in advance and store them in the fridge for up to 1 day. Since Muscat wine varies in sweetness, the wine you choose will dictate how sweet the finished mules are. View recipe →

Blending carrots, chickpeas, and tahini produces a hummus with a captivating new taste. Cook the carrots first to heighten their sweetness, and then surround the fluffy spread with a garland of crunchy spring vegetables for dipping. Briefly blanching sugar snap peas and asparagus tips will brighten their color. View recipe →

California’s asparagus season is short so it’s a good idea to get your fill while you can. When you crave a change-up from plain steamed or roasted asparagus, try them this way: on top of crunchy toast with warm, creamy goat cheese and a dollop of fragrant pesto. Serve as a hearty appetizer at a dinner party or enjoy for lunch with a green salad. Pair with California Riesling, California rosé or California Sauvignon Blanc. View recipe →

If you can’t imagine Valentine’s Day without chocolate, consider adding these mini-cakes to the menu. Served warm with red wine raspberry sauce, they are almost molten inside, with crunchy edges. The recipe makes four, so you can have one cake apiece with your sweetie and save the other pair for lunch the next day. When cool, they taste like a super-rich brownie. View recipe →

Most people have a soft spot for a good beef stew, the ultimate comfort dish on a cold night. This version will perfume your kitchen with the sweet scent of paprika and wine. On another occasion, try different vegetables, such as rutabagas, potatoes, or add chickpeas. Chances are you’ll devour a warm scone before you even get the stew to the table, but you’ll still have plenty of scones for dipping in the luscious sauce. If you’re pressed for time, serve the stew with egg noodles instead of the scones. View recipe →

Sweet, tart, crunchy, tangy—this colorful salad has it all. Its contrasting textures and surprising flavors keep you coming back for another refreshing bite. Serve the salad with store-bought roast chicken or grilled lamb chops. View recipe →

Up your cheese board game with these expert suggestions for pairings with some of California’s most popular wines. Not sure what cheeses play well with your favorite Chardonnay, Zinfandel, or Cabernet Sauvignon? Now you know. View recipe →

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 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 →