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Recipes

Meat

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 →

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 →

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 →

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 →

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 →