Pair these chicken breasts with our Sonoma Coast Chardonnay when entertaining for an impressively easy meal.

This pasta is easy to prepare, featuring smoked salmon and additional flavors from shallots, pancetta, dill, and capers. Serve with a glass of Russian River Ranches Chardonnay.

This brine technique works equally well with chicken or turkey. Brining is sort of a magical process that adds both flavor and moistness to the meat. Be sure to use the indirect heat method described below and monitor both temperature of the barbecue and the birds with a thermometer.
The objective is to cook the birds slowly enough so that they can pick up a rich smoky flavor. Enjoy a glass of Sonoma-Cutrer Owsley Pinot Noir while you are waiting for the birds to cook.

This recipe incorporates a catering technique where beef can be cooked ahead of time. Delicious with Sonoma-Cutrer Vine Hill Pinot Noir .

A classic quick Italian recipe, this could be done with any poultry breast. Veal Piccatta, done similarly, was one of the most famous dishes in Italian restaurants from the 1960’s. This delicious alternative is wonderful with​ The Cutrer Chardonnay.

Salsa verde is a classic Mediterranean condiment flavored with anchovies, capers, and herbs. The rich flavors partner nicely with seared, medium rare lamb chops. This recipe is a perfect match for the Sonoma-Cutrer Vine Hill Pinot Noir.

This dish features crème fraîche to temper the spice of the Thai curry paste. The lush flavors of the Russian River Chardonnay will be delicious with this slightly spicy curry.

This is a simple cooking technique that can be used for any meaty fish. The idea comes from the days of hobos, those vagabonds of the road, who carried no pots and pans to cook with. Perfect with the Les Pierres Chardonnay.

Tender, juicy chunks of pork belly that have been braised until tender and glazed in a braising liquid made from soy, ginger, sugar, and soy sauce. There is something wonderful about the velvety texture and flavor of pork belly. This is a very traditional method from Japan. Try it with the Russian River Valley Pinot Noir.

For brunch or a late dinner, treat yourself to this decadent meal paired with a glass of Russian River Chardonnay.

Searing steak in a ridged grill pan and finishing it in the oven is a useful technique for bringing out the juicy steak flavors. The Salsa Verde from the Mediterranean and Salt Crusted Potatoes are a nice accompaniment and bridge nicely to the Vine Hill Pinot Noir. Both can be made ahead.

Cambozola is a triple cream, brie-style blue cheese made from cow’s milk in the German region of Allgäu. Alongside is a ramekin of creamed spinach. Creamed spinach has been a steakhouse tradition in New York City in 1887. Today, it’s hard to imagine a steak house that doesn’t serve creamed spinach. What a treat to have a glass of the Founders Reserve Pinot Noir with this rich dish.

Pot-au-feu which means “pot on the fire” in French is very similar to the Italian Bollito Misto or to a New England or Irish boiled dinner. Piquant, briny, condiments are usually served with the meat to counter the richness. Though you may be tempted to add the potatoes right to the pot, that would “trouble the broth,” as the French would say, making it cloudy. Cook them separately to keep the broth clear. Serve with the rich Owsley Pinot Noir.

This is a gravlax approach which the Scandinavians are famous for. Here, it is cured for just a few minutes and then top with a lemon and herb vinaigrette. It’s important that the salmon be frozen first before cutting, as this will make it easier to slice. This dish is a delicious accompaniment for Les Pierres Chardonnay with its crisp, citrus notes.

Chef Ash recommends using skin-on, boneless breasts with the end of the wing bone still attached for this recipe. Your butcher can easily do this for you. The mustard and tarragon are classic ingredients to pair with Chardonnay, in this case, our Russian River Ranches with its lovely balanced fruit.

Here fresh zucchini noodles replace conventional pasta, making this dish gluten free. You can find vegetable pasta cutters at good cookware stores or online, which will make cutting the zucchini noodles much simpler. The sweet shrimp along with the buttery zucchini is a perfect match for the Sonoma-Cutrer Les Pierres Chardonnay.

This is a fast and easy recipe, now that premade pizza dough is widely available. Any young greens may be substituted for the arugula in this recipe, but the spiciness of arugula works especially well. Serve with a glass of Sonoma-Cutrer The Cutrer Chardonnay for a delicious and quick weeknight meal.

Roasting in salt creates an even temperature and results in juicy meat, fish or fowl. It’s simple to do, but Chef Ash recommends having an instant-read thermometer to monitor the internal temperature of the meat. Serve with the Sonoma-Cutrer Vine Hill Pinot Noir for something special.

Corning is an old English term that refers to pellets of salt called corns. Commercial corned beef uses many preservatives and the quality of the meat isn’t usually very good. It’s easy and so much more delicious to do your own!

This recipe can easily be doubled or tripled. The only uncommon ingredient in this recipe with the pink salt which is available in spice shops and on-line. It’s not the same as Himalayan pink salt. It accounts for the deep red color or the beef and gives a distinctive flavor.

Try this with the Sonoma-Cutrer’s Owsley Pinot Noir, which will stand up to the big flavor.

This may seem like a complicated recipe but it’s really not and brings together two favorite accompaniments for the summer barbecue: Peach chutney and coffee barbecue sauce. Make both of these a day or two ahead and store refrigerated. Keep the leftovers on hand to use with grilled chicken or pork. A glass of chilled Sonoma-Cutrer Les Pierres Chardonnay paired with this dish would be the perfect way to celebrate the summer holidays.

From Jamaica and the Caribbean, Jerk Chicken is traditionally grilled but you could also roast in a 400-degree oven and finish under a hot broiler for a couple of minutes to crisp the skin and give it a little char.

Slow, long cooking is the key to making this dish meltingly tender. To make it even more Mexican, shred the meat with its juices and then roll up in warm tortillas along with shredded cabbage, chopped avocados, tomatoes, sweet white onion, some cilantro leaves and lime wedges to squeeze juice over. Another option is to shred or “pull” the meat, with its juices and serve on small hamburger buns this is one of the best “sliders” you’ll ever have! Like all great braises and stews, this gets better when reheated. Also by making ahead and refrigerating you can more easily remove and discard fat that will rise to the surface. If you own a crock pot this is a great recipe for this useful appliance. All in all a great recipe to share for game day!

A homey, easy-to-do dish that would be perfect for game day!

Literally “cheese and pepper” this is one of the iconic recipes of Rome. It’s a stripped down macaroni and cheese that relies on good simple ingredients.

Sustainable farm raised trout are readily available in the market. This recipe would work well with any fresh herbs you have on hand. For example, easily substitute rosemary for the sage and parsley for the mint. You could serve the trout as is or make onions agrodolce to serve with it, which are also featured in the recipe. A rich and bright Sonoma-Cutrer chardonnay, such as Les Pierres, makes the perfect pairing for this dish.

This is a quick little sauce of Spanish origin that is delicious on all kinds of grilled, pan seared or roasted meats, fish, and vegetables. Note that I’ve used blanched or roasted garlic rather than the fresh raw type. I think this is especially important if you are going to make the sauce ahead of time. Over time, raw garlic can become harsh and hot. Blanched or roasted garlic maintains it’s more subtle and sweet flavor and doesn’t overpower the sauce as it sits.

This is a delicious dish and I think a perfect match with Sonoma-Cutrer Pinot Noir. The sauce can be made ahead and reheated. Serve with an earthy combination of pan roasted mushrooms and sautéed kale.

A classic comfort food with a delightful twist. Perfect for sharing with your beloved on date night, or serving the entire family. Pair with Sonoma-Cutrer Russian River Valley Pinot Noir.

This is one of the classic and simple dishes of Mexico from the important seacoast town of Vera Cruz. You can make it with any firm-fleshed white fish such as grouper, halibut, sea bass, tilapia, etc. This is fantastic paired with The Cutrer Chardonnay.

Everyone needs a simple go-to pasta recipe and this is a favorite. Other seasonal vegetables could be added to this including sautéed diced zucchini, eggplant, or mushrooms. Use San Marzano canned tomatoes if you can find them. Russian River Valley Pinot Noir will make this a special meal!

For this dish, just about anything can be added to flavor the rich braising liquid. Some ideas are dried porcini mushrooms (rehydrated and sautéed along with the onions), or even a little ancho or chipotle chile. The dish freezes beautifully and is even better when made ahead of time. A Vine Hill Pinot Noir would be a terrific pair for this meal.

For this classic dish, you could also use fresh pasta for this in place of the wontons. It will take a little longer to cook, of course, but will be just as delicious. Serve with a Sonoma-Cutrer Sonoma Coast Chardonnay.

This simple French inspired rustic braise is served with sautéed apples. Pick an apple that doesn’t turn mushy, but holds its shape when cooked; Cortland, Jonagold, Northern Spy, Winesap, and Golden Delicious all fit the bill nicely.

This is an easy first course and depends on getting the best, freshest and largest scallops possible. Specify to your fishmonger that you want dry pack or diver scallops. Dry-packed scallops are scallops that are shucked, packed and shipped on ice.

Duck breast is a delicacy, and one breast can easily serve two people separated into supremes. An elegant portion is a perfect complement to this rich, delicious salad served with a glass of Founders Reserve Pinot Noir.

This is a simple and rustic stew that could also be prepared in the slow cooker. It’s perfect for the fall season. The rich Owsley Pinot Noir is a treat when paired with this stew.

The parsley sauce can be made a day ahead of time, refrigerated, and reheated. The mushrooms can be cooked an hour or two ahead, making this a pretty simple recipe. Any wild mushroom that you like can be substituted for the chanterelles. Likewise, any firm white fish can be substituted for the sablefish.

Risottos are wonderful “comfort foods”. The key is to make sure that when the risotto gets to that magic place where each grain of rice is soft and creamy, but still with a little texture in the very center. Serve it up immediately! If you wait more than a few minutes it gets too soft and gummy. This recipe is best when paired with our Russian River Ranches Chardonnay.

In America, we are finally beginning to use and appreciate the world of spices. This simple recipe puts together both savory and sweet spices to flavor the lamb. Pair with Russian River Valley Pinot Noir.

This recipe uses a kind of Couscous​ known as Israeli couscous. The great thing about Israeli couscous​ is that you can make a risotto in half the time of a rice-based version. This vegetarian dish goes well with the Russian River Valley Pinot Noir.

This dish exemplifies just how a few good ingredients can make a superb dish. All kinds of variations are possible with this recipe, including the addition of finely chopped ripe tomatoes, thinly sliced and sautéed onions, or tender spinach leaves. Enjoy with a glass of Russian River Valley Pinot Noir.

Miso is best known in America as the base for Miso soup, but it also makes a delicious marinade. The following recipe can be used with fish, chicken or pork. Crisp Founders Reserve  Chardonnay is a great counterpoint to this flavorful dish.

Green Goddess dressing was created in San Francisco in 1920 at the Palace Hotel to honor the British actor, George Arliss, who was starring in a play there called The Green Goddess. This rich dish is wonderful when paired with the equally rich Founder’s Reserve Chardonnay. With this recipe, you’ll have enough vinaigrette and Green Goddess dressing left over to use for other salads.

Create a night to remember and create this no-fuss pasta dish that they’ll love. This meal is best when served with a glass of bright Les Pierres Chardonnay.

Five-spice powder is a Chinese spice mix and typically contains star anise, cloves, cinnamon, Szechuan pepper and fennel seeds which are ground together to make an aromatic seasoning. Best used on fatty meats such as duck or pork five-spice powder is available in most markets, but it’s also easy to make and better when freshly ground. The roasted apples can be left chunky or mashed into a sauce. Pair this dish with the fragrant and spicy Russian River Pinot Noir.

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.