Recipes

• 
  Chocolate swirl bread

  Rich and decadent, this recipe puts a "twist" on the typical chocolate dessert!
• 
  Kendall Jackson strawberry-rhubarb salad with pistachios and goat cheese

  Think of this as a Cobb salad with a California-cuisine twist!
• 
  Harris Ranch blue cheeseburger

  Take your burger game to the next level with a few key additions!
• 
  Asparagus soup with dino kale, white beans, Parmesan Reggiano and prosciutto

  This soup is one of Moro Italiano Executive Chef Mindy Oh's favorite ways to eat beans: "It's warm and savory, and the umami from the Parmesan Reggiano makes it hearty without being too heavy."
• 
  Polenta with caramelized shallots, roasted asparagus and salsa verde

  "At Mora, one of the biggest comments I hear is that people love polenta, but they're scared to make it at home," Executive Chef Mindy Oh said, adding that the Italian staple is surprisingly easy to make. And it's versatile: "Sweet, savory, creamy, tomatoey—it all goes well with polenta."
• 
  Radicchio salad with mint, pistachios, Pecorino Romano and grapefruit honey vinaigrette

  Hesitant to add radicchio to your salad because of its bitterness? Soaking the leaves in ice water and massaging them with a slightly sweet dressing transform the vegetable's flavor, Los Angeles chef Mindy Oh said. Here, she pairs radicchio with the freshness of mint, the saltiness of Pecorino Romano and the sweetness of honey.
• 
  Roasted chicken with fingerling potatoes

  At Mora Italiano, Executive Chef Mindy Oh squeezes fresh meyer lemon juice on fingerling potatoes prior to roasting. The sugars from the juice caramelize on top of the potatoes, infusing a sweet but savory flavor. Because meyer lemons can be difficult to find, Oh suggests substituting navel oranges, which "work just as well and add more sweetness."
• 
  Roasted radishes, asparagus, shallots and green peas with green goddess dressing

  "Roasted radishes paired with green goddess dressing is almost like eating french fries with ranch for me," Los Angeles chef Mindy Oh said. "I describe green goddess as a brighter, herbier and more grown-up version of ranch."
• 
  Beets and burrata

  Beets and burrata have become a quintessential pair, merging the vegetable's signature earthiness with the cheese's mild, creamy profile. To dress it up for winter, chef Daniel England favors a citrus-based vinaigrette, mint pesto and a touch of rosemary.
• 
  Curry roasted acorn squash with mint pesto

  Sweet, buttery acorn squash contributes a comforting nostalgia to winter menus. Unlike the traditionally milder versions, chef Daniel England's recipe features the captivating piquancy of madras yellow curry.