A simple little tidbit that can be made ahead and cooked just before serving. Complemented by both Sonoma-Cutrer Chardonnay and Pinot Noir wines.

A simple seafood tapas dish that pairs beautifully with Rosé of Pinot Noir. Serve as a fresh appetizer for guests or enjoy as an elegant dinner for two.

This is a very simple approach which can be used for any of the sturdy greens such as radicchios, romaine lettuce, etc. If you don’t want to fire up the grill, a ridged grill pan works nicely on the stove top. Any kale can be used here but the preference is for Lacinato which is also known as dinosaur or black kale and is widely available.

If Asian Pears aren’t available, you can use tart-sweet apples, regular pears, mangoes or whatever else is best in the market. This simple salad is a fantastic side, or can become a quick meal when grilled chicken, salmon, or shrimp is added. Serve with the elegant Sonoma Cutrer Les Pierres.

This is a lovely little appetizer that brings together two luscious foods: crab and fritters. This recipe was adapted from New Orleans chef John Besh. These are best served fresh and hot with a glass of Russian River Chardonnay.

This is a recipe based on the classic French celeriac remoulade which is available almost universally in charcuteries and delis in that country. It’s delicious and can easily be made a main course with the addition of some smoked salmon, cooked shrimp or paper thin sliced parma ham. Salad can be made ahead and stored refrigerated for up to 3 days. Yields approximately six cups serving 6-8

With the unprecedented cheese renaissance in this country, this old war horse of the 60’s and 70’s is making a huge comeback. Time to unearth that old fondue pot and long forks or wooden skewers and treat your sweetie to something special. Serve with any of the Sonoma-Cutrer Chardonnay’s.

Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort, Tête de Moine — all relatively low in moisture — also work fine. The addition of cornstarch keeps the cheese and wine from separating.

As an additional treat, when you are almost done eating the fondue, leave a thin coating of cheese on the bottom of the pot. Lower the flame and allow the coating to turn into a brown crust, then break it into pieces and share it with your guests. The crust is considered a delicacy in Switzerland.

Invented at Antoine’s in New Orleans in 1899, the dish was named after John D. Rockefeller, the richest American at the time, for the richness of the sauce. Antoine’s has kept the original recipe secret but all kinds of interpretations exist. Basically it includes a rich cream sauce with spinach and other greens and flavored with Pernod or anisette. This version omits the rich sauce but is still full of flavor. This would be wonderful with Sonoma-Cutrer Les Pierres Chardonnay.

This is one of the classic recipes using clams. Try to get smaller clams since they are more tender. You can also use this same approach with fresh oysters. The Sonoma Cutrer Rosé of Pinot Noir would be delicious with these.

This is a fun little appetizer or hors d’oeuvre. It can be made as much as a day ahead, refrigerated and then grilled at the last minute. You can also finish this in a hot (450 degree) oven. The bonus in this recipe is that you also get the mussel stock, which is a delicious base for seafood soups and sauces. Strain it through a fine strainer and freeze for use later on. It cries out for a chilled glass of Sonoma-Cutrer Rosé.

This is an ancient recipe from the Emilia-Romagna region of Northern Italy. It celebrates spring with both new green Favas and the white young sheep’s milk cheeses which are made at that time. Do not use an aged grating cheese like pecorino romano. I remember cafes all over this region serving this both as an appetizer or as the cheese course following the meat course. I’ve blanched the Favas here but if you can find them very fresh, young and tender, do as the Italians do and eat them raw.

Remember that curry powders vary in strength and of course flavor profile. Choose the one you like and taste carefully to decide if you want more.

Sweet strawberries and salty cheese have a wonderful affinity for each other. This simple salad is delicious with the Russian River Ranches Chardonnay, which has rich, ripe fruit flavor.

I have the chance to go fishing in Alaska each summer and we catch beautiful salmon, halibut and rockfish. This is a recipe that I use often substituting any of those fish but my favorite is salmon. We’re told traditionally that soup and wine aren’t served together. I think that’s nuts! This dish goes well with any of the Sonoma-Cutrer Chardonnays.

This makes a rich warm cheese dip with a light, airy, soufflé-like texture – perfect for any occasion. Also delicious served to top a salad, pasta or whatever. My favorite ricotta is from Bellwether Farms, which you’ll find in good cheese shops. Easy to make and delicious with any of the Sonoma-Cutrer wine.

Summer’s bounty overflows in this picnic-ready salad.

Savor the flavors of sweet summer corn.

One of the real treats of summer are fresh soft-shell crab, which are now widely available. Ideally, you want to prepare the crabs while they are alive. There is a good tutorial on www.seriouseats.com on how to clean these crabs. The bright fruit of the Russian River Chardonnay would be a perfect pairing.

A delicious Italian dish that can be easily prepared for a weeknight meal or a decadent appetizer. Pair with The Cutrer Chardonnay.

Serve these Lamb Meatballs as bite-sized appetizers or combined with your favorite pasta dish. Enjoy with a glass of the Russian River Valley Pinot Noir.

Haba beans are peeled dried fava beans. This recipe is not only delicious as a soup but also as a sauce to pool around almost anything, from sautéed greens to grilled or pan seared fish or chicken. Perfect with Les Pierres Chardonnay.

The marinade in this dish is also delicious with pork and meaty whitefish such as Halibut or Black Cod. Serve with the Russian River Ranches Chardonnay. Makes 12 skewers.

Pairs perfectly with turkey and is a little change of pace from the usual mashed potatoes for Thanksgiving.

Tuscan kale served raw makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.

These marinated mushrooms are so easy to prepare and can be used with your favorite flavored vinegar. Perfect with turkey!

This recipe goes well together with pasta or on a loaf of Italian bread. The somewhat bitter and unfamiliar broccoli rabe was unknown just a few decades ago in America when it was first planted in the Salinas Valley in California which is also famous for artichokes. It has now become a favorite for Americans and Italians alike. Try this with a glass of Vine Hill 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.