This dish is simple enough for a weeknight meal and tasty enough to serve to guests. Wondering about the prunes with the wine and chicken? “Chicken Marbella is a classic for a reason,” digital marketer and recipe developer K.C. Cornwell says. “I usually serve it with a salad, some rice and a glass of the wine I used for cooking.”

Although there are many ingredients in this recipe, chef Sergio Jimenez says it’s fairly easy to prepare. Regarding the snapper, “there’s no need to clean the scales, as we crisp them up in a method used by Chinese cuisine, in which we ladle hot oil over the top of the fish skin and let the fish scales slowly puff and crisp up.”

Risotto is a staple of Italian cuisine and posole is a staple of Mexican cuisine and chef Sergio Jimenez’s childhood home. Here, he blends the two cultures to create what has become a signature dish at AVANT.

Aside from its myriad health and taste attributes, this dish is also easy to prepare. 
“It gives maximum results with minimum effort,” chef Andie Hubka says.

These kebabs should be made with a fish that has firm, white flesh. Vermilion rockfish, halibut, yellowtail snapper or red snapper all work well. Once you add this to your grilling repertoire, it may just become a family favorite!

Mole is the national dish of Mexico and it varies widely from state to state. Oaxaca has seven well-known types that are considered the foundation of the state’s cuisine. This preparation is a Oaxacan Manchamantel mole (that literally translates to “tablecloth stainer”). While it may be common to think of mole as a sauce, this mole is the dish itself and can be served on its own or with any variety of meat or vegetables (including confit summer squash).

Instead of brining a whole ham, how about brining a few pork chops? The result: “ham chops” perfect for headlining a spring menu!

Chef Dane Blom says this Dixon lamb daube with spring vegetables, local polenta and chimichurri is an easy way for home cooks to impress friends. “It’s just a really soul-satisfying dish that’s not too heavy, but it’s still able to feed a crowd of people pretty easily.”