2 pound center-cut beef tenderloin, trimmed, rinsed and patted dry, at room temperature
2 tablespoons Dijon mustard
1/4 cup plus 2 tablespoons prepared white horseradish, divided
Kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
4 medium shallots, quartered
3 cups halved cremini mushrooms
4 garlic cloves, smashed
1 tablespoon thyme leaves
1 cup red wine, preferably Diora Le Petit Grace Pinot Noir
1 cup crème fraiche
1 tablespoon freshly grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon finely chopped chives, plus more for serving

Preheat the oven to 400 degrees F.

In a small bowl, combine the mustard and 1/4 cup horseradish and set aside. Season the tenderloin all over with salt and pepper.

In the bottom of a large roasting pan or Dutch oven, add the shallots, mushrooms, garlic and thyme. Drizzle the vegetables with 1 tablespoon of oil and season with salt and pepper. Toss the vegetables gently to coat.

In a large sauté pan or cast-iron skillet, heat the remaining 2 tablespoons of oil and the butter over medium-high heat. Add the tenderloin and sear on all sides until browned, about 5 minutes. Transfer the tenderloin to the prepared roasting pan, on top of the vegetables. Brush the mustard mixture over the top and sides of the tenderloin in an even layer and place in the oven.

Roast the tenderloin for 25 minutes. Add red wine to the bottom of the pan and roast again until an instant-read thermometer inserted into the thickest part of the beef registers 125 degrees F for medium-rare, 15 to 20 minutes more.

Meanwhile, in a small bowl combine the crème fraiche, remaining 2 tablespoons of horseradish, lemon juice, lemon zest and chives. Season with salt and pepper and set aside.

Transfer the tenderloin to a carving board and let rest for 15 minutes before slicing. Serve tenderloin on a platter with mushrooms mixture and horseradish crème fraiche on the side.

Serves 4

2 pounds Brussels sprouts, ends trimmed
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
4 slices bacon, chopped
2 tablespoons unsalted butter, divided
1/2 cup hazelnuts, chopped
1/4 cup honey
2 tablespoons apple cider vinegar
1 teaspoon orange zest
1/4 teaspoon red pepper flakes (optional)

Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

Slice Brussels sprouts in half lengthwise. In a medium bowl, toss Brussels sprouts in oil and season with salt and pepper. Spread on prepared baking sheet in a single layer and roast until slightly golden and tender, 20 to 25 minutes.

While Brussels sprouts are roasting, heat a medium sauté pan on medium-high heat. Add bacon and cook until well browned and crispy, draining excess fat as it cooks if needed, about 8 minutes. Remove to a paper towel-lined plate to cool.

In a small saucepan over low heat, melt 1 tablespoon of butter. Add chopped hazelnuts and 1 teaspoon of salt and cook, stirring often, until golden and fragrant, about 3 minutes. Add honey (it will bubble up) and continue stirring until slightly thickened, about 2 minutes more. Turn off the heat, add apple cider vinegar, orange zest, red pepper flakes if using, 1/2 teaspoon of salt and remaining tablespoon of butter. Stir again until butter is melted and sauce is well combined.

Transfer Brussel Sprouts to a large serving bowl, toss with honey-hazelnut glaze and sprinkle with bacon. Serve warm.

Serves 4

Vinaigrette
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1 medium shallot, finely chopped
2 garlic cloves, finely chopped
1 teaspoon anchovy paste or finely chopped anchovies
1/3 cup extra virgin olive oil, plus more for brushing grill
2 tablespoons finely chopped chives, plus more for garnish
Kosher Salt
Freshly ground black pepper

Salad
1 pound fresh tuna steak (1-inch thick)
3/4 pound green beans (preferably haricot vert), ends trimmed
3/4 pound small red or gold new potatoes
1/2 head romaine lettuce, leaves separated and washed
1 red bell pepper, sliced lengthwise into 1-inch pieces
1/2 fennel bulb, thinly sliced lengthwise
1/2 cup Nicoise or other small black oil-cured olives
2 tablespoons jarred capers, drained and rinsed
1 cup cherry tomatoes, halved lengthwise
2 large eggs
2 tablespoons parsley, chopped

Bring a large pot of salted water to a boil.

Meanwhile, in a medium bowl, whisk together the red wine vinegar, Dijon, shallots, garlic and anchovy paste, and allow to sit at room temperature for 5 minutes. Add the olive oil in a slow, steady stream until well combined, then stir in the chives. Divide the dressing in half. Arrange the tuna steak in a large shallow bowl or resealable plastic bag, and pour half the marinade over it. Turn the tuna steak to coat. Let stand for 30 minutes. Season the reserved half of the marinade with salt and pepper and set aside.

Fill a large bowl with ice water. Add the green beans to the boiling water and cook until crisp tender, about 3 minutes. Using a slotted spoon, transfer the green beans to the ice water. Let stand for 2 minutes, then drain and pat dry. Keep water boiling.

Add potatoes to the boiling water. Cook until tender, about 15 minutes. Drain and allow to cool slightly, then cut in half. While still warm, place the potatoes in a large bowl and toss with 2 tablespoons of the vinaigrette, set aside.

Fill a small saucepan with water and bring to a boil. Using a spoon, gently lower the eggs into the water and cook for 7 minutes. Drain, then rinse the eggs under cold running water for 1 minute; set aside. When cool enough to handle, peel and quarter them lengthwise.

Light a grill or preheat a grill pan and lightly brush with oil. Shake excess marinade off the tuna steaks and season with salt and pepper. Discard the marinade. Season peppers and fennel with salt and pepper. Grill steak, peppers, and fennel over moderately high heat, turning once, about 2 minutes per side, until tuna is medium-rare, and vegetables are lightly charred and tender. Remove steak to a cutting board and allow to rest for 5 minutes, then slice into 1/2-inch thick pieces.

Arrange romaine leaves on a large serving platter. Scatter the peppers and fennel over the romaine leaves. Add the green beans to the potato mixture along with another tablespoon of the vinaigrette and toss well, then scatter them over the platter. Add olives, capers, and tomatoes to previous bowl with another tablespoon of the vinaigrette and toss well, then scatter over the platter. Season egg quarters with salt and pepper and arrange on the salad. Finally, add the tuna slices over the top. Drizzle with more vinaigrette and sprinkle with parsley and chives, if desired, before serving.

Serves 4

1 pound bucatini or other long pasta
Kosher salt
1/2 cup olive oil, plus more for serving
2 shallots, thinly sliced (about 1 cup)
2 large garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
3 pints cherry tomatoes (about 2 pounds)
2 ears corn, shucked, with kernels cut off the cob
1 1/2 cups loosely packed torn basil leaves
2 teaspoons freshly grated lemon zest
3/4 cup fresh whole-milk ricotta cheese (about 6 ounces)
Freshly grated Parmigiano-Reggiano cheese, for serving
Coarsely ground black pepper

Cook the pasta in a large pot of well-salted boiling water until just al dente.

While pasta cooks, heat the oil in a 12-inch skillet or a wide, heavy saucepan over medium-high heat. Add the onion, garlic, and 1 teaspoon salt. Cook, stirring frequently, until the onion begins to soften, about 5 minutes. Add the red pepper flakes, then stir in the tomatoes and continue cooking, stirring occasionally, until most of the tomatoes have burst, about 8 minutes. Add the corn and simmer until just tender, about 3 minutes more.

Reserving 1 cup of the pasta cooking liquid, drain the pasta. Add the pasta, along with the reserved pasta cooking water, to the pan with the sauce. Cook over medium heat, stirring, until the pasta is coated, about 30 seconds. Remove from the heat. Stir in the basil and lemon zest.

Divide the pasta among shallow serving bowls. Dollop with the ricotta and sprinkle with Parmesan and black pepper to taste. Drizzle with a little more olive oil and serve immediately.

Pair with Diora Rosé of Pinot Noir.

Serves 4–6

Pistachio-Breadcrumb Mixture:
1/2 cup chopped pistachios
1/4 cup panko breadcrumbs
1 tablespoon unsalted butter, melted
Kosher salt

Sheet-Pan Salmon:
1/4 cup unsalted butter, softened
2 tablespoons finely chopped fresh chives
1 tablespoon chopped fresh mint, plus more whole leaves for garnish
1 teaspoon lemon zest
4 (4-ounce) skin-on salmon filets (1 pound total)
Kosher salt
Freshly ground black pepper
8 ounces snap peas, trimmed
1 green or yellow zucchini, sliced on the diagonal into 1/2-inch rounds
3 scallions, sliced on the diagonal into 1-inch pieces
1/2 lemon, sliced crosswise into rounds
1 tablespoon extra-virgin olive oil

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

For the breadcrumb mixture: In a small bowl combine the chopped pistachios and breadcrumbs. Stir in the melted butter combine. Season with salt and set aside.

For the Sheet-Pan Salmon: In a small bowl combine the softened butter, chopped chives, chopped mint and lemon zest, and season with salt and pepper. Mix until a paste forms.

Season the salmon fillets with salt and pepper and brush a generous amount of the herbed butter over the top of each piece of fish. Evenly divide the pistachio-panko mixture between the salmon fillets, pressing to adhere.

Toss the snap peas, zucchini and lemon slices in a large bowl with the olive oil, salt and pepper.

Add the salmon pieces to the sheet pan, then evenly scatter the vegetables around the salmon.

Place the sheet pan in the oven and roast until the salmon is just cooked through, the nut-topping is golden, and the vegetables are tender, 12 to 15 minutes.

Garnish with torn fresh mint leaves just before for serving.

Serves 4.

4 tablespoons extra-virgin olive oil, divided
2 teaspoons smoked paprika
2 teaspoons ground coriander
2 teaspoons fennel seeds, coarsely crushed using a mortar and pestle or the back of a small, heavy-bottom pan
Kosher salt
Freshly ground black pepper
1 whole 4-lb chicken, cut into 6 pieces, rinsed and patted dry
1 red onion, quartered
1/2 small fennel bulb, quartered
6 small red skinned or new potatoes, halved
6 small spring carrots, peeled and cut into 2-inch pieces
4 large cloves of garlic, peeled
5 springs fresh thyme
1 lemon, halved
1/4 cup Diora Chardonnay
1/2 cup chicken stock
1 tablespoon unsalted butter
2 tablespoons chopped flat-leaf parsley (optional)

Preheat oven to 400 degrees F. 

In a small bowl, combine the paprika, coriander and fennel seeds with 1 1/4 teaspoon salt and 1/2 teaspoon black pepper. Rub the chicken pieces all over with the spice mixture. 

Heat 2 tablespoons of olive oil in a large cast-iron skillet or roasting pan over medium-high heat. Place the chicken pieces skin-side down in the heated skillet and cook until the skin is golden and crispy and the chicken is cooked about halfway through. Remove the chicken to a plate and set aside. 

Add the onion, fennel, carrots, potatoes, garlic cloves, and remaining 2 tablespoons of olive oil to the pan and season with salt and pepper. Cook, stirring frequently until the vegetables begin to take on a light golden color and soften slightly. 

Return the chicken to the pan, skin side up. Nestle the thyme springs and lemon halves around the chicken and vegetables, and roast in the oven until the chicken is cooked through and vegetables are tender, or a meat thermometer registers 160 degrees F, 25 to 30 minutes. Remove from the oven and divide the chicken and vegetables among plates or shallow bowls. 

Over medium heat, carefully deglaze the skillet with the Chardonnay and allow it to come to a boil undisturbed. Add the stock and simmer until reduced by about 1/3, stirring to scrape up any browned pieces that have accumulated on the bottom. Stir in the butter and parsley, if using, and season with salt. Pour the sauce over the chicken and vegetables and squeeze the roast lemon halves to serve.

Serves 4-6.