Winter Recipes

Inspired by my travels in Southeast Asia, this simple-to-make soup is punctuated by subtle Asian flavors thanks to an infusion of ginger, lemongrass and soy sauce. The tender rice and chicken are topped with a crunchy coconut and peanut combination for a textural balance that will keep everyone coming back for more.

This dessert features one of my all-time favorite flavor combinations, lemon and ginger. The base of this recipe is a French parfait, which is a light frozen mousse. This parfait is basically lemon curd with whipped cream folded into it.

This recipe will be a crowd pleaser in any household, and is so simple—only two ingredients are required for the base—and there’s plenty of room for imagination and creativity in flavorings and coatings. It’s delicious, wholesome fun and makes a great gift for the holidays.

Irresistibly rich and savory

Fresh winter oranges are such a delight in the deep, cold winter. It is actually a treat to slice oranges for an hour or two while making this recipe, with their fragrance lifting one’s spirits the whole time.

Sierra Mar was my first real cooking job out of culinary school. Chef Craig was an incredible mentor to me and many other young cooks who had the opportunity to spend time in his kitchen. His chanterelle risotto recipe remains one of my all-time favorite mushroom dishes. Sometimes it’s impossible to improve on a classic recipe and I hope you will enjoy this iconic Big Sur dish! Chef Craig was kind enough to let us use this classic recipe that was originally published in the Sierra Mar cookbook.

Courtesy Ayoma Wilen, chef-owner, Pearl of the Ocean in Santa Cruz

Courtesy Tom McNary, chef, Soif in Santa Cruz