While visiting wineries along the North Coast this week, I had the fortune to dine with friends in Mendocino, who served a wonderful Chicken Tandoori. I love this dish and always thought I needed to have a Tandoori pot to make it in.

I guess figuratively speaking, you do. But back home I experimented, and I am happy to say, a good Tandooristyled dish can be made using the correct spices and by keeping the chicken moist throughout the cooking time without the specialty pot.

Back on the coast: While driving to my friend's home for dinner, I stopped at Charlie Barra's Winery. Barra Winery has...