Wine

Smoky mezcal, tart homemade grenadine, and a splash of sparkling wine give this twist on the tequila sunrise a modern upgrade.

Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.

These mussels get their depth of flavor from store-bought pesto—a great convenience product available at most grocery stores.

Welcome spring with this refreshing spritz. Because as the temperature rises, our cocktails get lighter.

If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.

Prosecco and jelly: two of my favourite things. And when combined with raspberries, they make a wickedly celebratory concoction. The reason for putting this in the freezer for the first half an hour is to help set the prosecco bubbles in the jelly. It also works very well with cava.

Satisfying enough for winter and light enough for spring, this Spanish-inspired braise is packed with chorizo, chickpeas, and an invigorating splash of Sherry vinegar.

Rather than being cooked in salted water, the pasta is treated like risotto—simmered in stock and stirred until cooked and creamy—which gives it plenty of time to pick up meaty flavors.

If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept of a one-pot meal, we do like to roast the vegetables separately so they retain their individual flavor, creating even greater depth of flavor.

One of the highlights in the staff-meal rotation at Rustic Canyon is this garlic-ginger fried chicken.

Cranberry sauce adds a festive holiday hue and refreshing zing to this sparkling cocktail.