Recipes


Pappardelle with Artichokes, Peas, and Prosciutto

It’s long past time to bust the myth that artichokes don’t go with wine. This pasta dish is perfectly wine friendly thanks to an assist from pasta, sweet peas, and meaty prosciutto. Chill a bottle of Sauvignon Blanc and prove it to yourself. If you can’t find fresh baby artichokes, substitute frozen artichoke hearts rather than marinated hearts.

Little Gem Lettuces with Olive Oil-Poached Tuna

This dish requires a lot of olive oil for poaching, but you won’t waste a drop. Use some of the flavorful poaching oil in the salad dressing; strain and refrigerate the remainder for cooking greens or for dressing future salads. The strained oil will keep for a month.

Shaved Asparagus and Arugula Salad with Ricotta Salata

No salad says springtime like this one. Pick up a rotisserie chicken from the market and dinner is ready to go in 10 minutes.

Moroccan Chicken with Roasted Lemons and Green Olives

Meaty chicken thighs are braised and crisped in an aromatic broth infused with roasted citrus and North African spices.

California Style Clam Bake

No matter where you are in the world, this garlic-infused California-style clambake recipe will bring the California beach to you. Pair with California Sauvignon Blanc or Rosé.