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 →
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 →
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 →
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 →
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 →
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 →
These succulent beef ribs in red wine sauce are hearty, bold and deliciously tender. Pair with California Cabernet Sauvignon or Syrah. 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 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 →
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 →
A succulent rib roast served with peppery herbed ricotta cheese. Pair with California Cabernet Sauvignon or Merlot. 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 →
A tart, slightly sweet currant sauce complements and adds bright flavors to these crispy duck legs and roasted turnips. 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 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 tender grilled steak with smoky, spiced salsa is served alongside crunchy fresh-corn fritters. Enjoy with California Cabernet Sauvignon or Cabernet Franc. View recipe →
Enjoy grilled grass-fed beef with asparagus and carrot salad and creamy mashed potatoes. 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 →
Citrus marinated steak and rich, smoky tomatillo sauce turn these tacos into something special. Pair with California Cabernet Sauvignon or Zinfandel. View recipe →