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.”

Often compared to pizza, pissaladière is “a casual hand snack when one is cruising the coastal roads of Nice,” Mentone general manager Chris Sullivan says. “Salty, savory, sweet. Pairs perfectly with a nice glass of rosé.”

Seemingly simple, this traditional Ligurian dish is comforting, especially when the sun is out but the temperature isn’t quite letting you lose the sweater.