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 →
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 →
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 is creamy comfort food with a few surprising additions—and a crispy garlicky topping. Pair with California Chardonnay or Merlot. View recipe →
A succulent rib roast served with peppery herbed ricotta cheese. Pair with California Cabernet Sauvignon or Merlot. 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 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 combination of smoky spices and fresh jalapeño impart delicious heat to these hearty chicken tacos. View recipe →
This hearty earthy, woodsy, robust soup is a meal in itself. Serve with California Pinot Noir or Merlot. 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 →
Flatbread gets the best of summer with sweet figs, caramelized onions and tangy blue cheese. 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 →
Pair with a California Merlot or California Chardonnay. 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 →