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.

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.

A perfectly rich date-night recipe that can be made ahead of time. Have a glass of Owsley Pinot Noir ready for your sweetheart to sip during this romantic meal.

This simple recipe takes the mystery out of cooking a delicious duck. Order yours from the market with a couple days notice. Pair this dish with the complex flavors of our Owsley Pinot Noir.

This is a quick and simple preparation that can be done in the oven using parchment, on a grill, or in coals using foil. Any combination of mushrooms that you like is fodder for this dish. Just remember, the herb bundles are for flavor and aroma, but not to be eaten. Other ingredients can be added, for instance, a few slices of meaty black olives or a few capers. This dish is delicious with Russian River Valley Pinot Noir.

Pomegranate molasses is readily available in Middle Eastern grocery stores or on-line. Pomegranate molasses also referred to as pomegranate syrup, is a tart-sweet reduction of pomegranate juice with the consistency of maple syrup. It’s used in the cuisines of the Middle East, India, Armenia, and Georgia. Pomegranate molasses varies in taste, color, and viscosity by region. This dish is absolutely perfect with the Russian River Valley Pinot Noir.

Prepared Thai curry pastes are easily found at Southeast Asian markets or on-line. Note that curry pastes can differ in their intensity and heat so you might start by adding a little less the first time and adding more to taste. Add whatever vegetables you like to this curry. Pairs well with The Cutrer Chardonnay.

Green Goddess dressing was created in San Francisco in 1920 at the Palace Hotel in honor of the British actor George Arliss who was starring there in a play called The Green Goddess. This is a takeoff on that iconic recipe and is easy to prepare. Something different to try with the delicious Owsley Pinot Noir.

For a truly special meal, make this recipe – using the Reverse Searing Method – your centerpiece. Most roast recipes start by browning the outside first to develop a richly flavored crust before finishing it in the oven. Reverse searing is just the opposite. First, cook the roast in a low oven until it’s just about done. You can do this a couple hours ahead of time. By cooking the roast at low temperature, you ensure the roast will be evenly cooked.
When you are ready to serve, sear the roast in a hot pan or very hot oven to develop the delicious crust. Searing the already cooked meat takes less time than browning raw meat and does away with that gray outer ring that develops when you cook the roast the traditional way. Also, you don’t have to let the meat rest before carving.