Recipes

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 →

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 →

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 →

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 →

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 →

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 →

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 →

Caramelized figs, oozing cheese, salty prosciutto, and fresh arugula are a delightful combination of flavors and textures in this autumnal pizza. 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 →

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 →

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 →