This is a variation on a recipe from John Ash’s Grandmother, who always made the Easter ham. This simple, but delicious recipe is best complemented by Les Pierres Chardonnay.

Visit your farmer’s market and select your favorite vegetables to feature in this colorful dish.

One of my favorite ways – especially during the spring and summer months – to cook lobster is to do so on the grill. The shells char as the meat cooks, giving the lobster a delicious flavor. This dish is lovely paired with Rosé of Pinot Noir and Sauvignon Blanc.

A new, delicate flavor profile is added to a family favorite recipe by adding feta cheese to the brine. Pair this dish with The Cutrer chardonnay.

The name of this dish literally translates to “fish in crazy water” and, like most Italian recipes, there are as many variations on this dish as there are cooks who make it. It reportedly originates with the fishermen of Naples and is a bright, clean, delicious dish. This is a simple dish to prepare and is well complemented by the Les Pierres Chardonnay, with its crisp and elegant acidity.

Bagna Cauda is traditionally a vegetable dipping sauce from northern Italy, but it doubles as a perfect steak sauce. The anchovies are key to this dish, adding a mouth-watering umami. Complete this dish with a glass of Vine Hill Pinot Noir.