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. 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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
This is creamy comfort food with a few surprising additions—and a crispy garlicky topping. Pair with California Chardonnay or Merlot. 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 →
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 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 →
Cool down with this refreshing savory-sweet salad. Serve with a light California Rosé or sparkling wine. 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 →
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 →
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 →
Spicy with a hint of smoke, these jalapeño poppers are easy-to-make, festive appetizers. Pair with California Syrah or Sparkling wine. 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 →
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 →