Pair these delicious dishes with each suggested wine to bring out the subtle flavors of your food and heighten your dining experience. Click on each image to go to that recipe. Perƒect Pairings Pair Pair with Cabernet Sauvignon Pair with Chardonnay Pair with Sauvignon Blanc Pair with Pinot Noir Chicken with Port and Figs Crab Cakes with Horseradish Cream Spring Panzanella with Asparagus Leek and Pecorino Pizzas Beef Stir-Fry with Fresh and Pickled Ginger Salmon Steaks with Curried Fennel-Wine Sauce Spaghetti with Anchovy Carbonara Wild Mushroom and Burrata Bruschetta Sticky Barbecued Beef Ribs Chicken Dijon Tomato and Cilantro Marinated Chicken Shashlik Ziti with Portobello Mushrooms, Caramelized Onions, and Goat Cheese
Chicken with Port and Figs Active 5 min. Total Time 50 min. Serves 4 Dried figs are poached in port to make a luscious Portuguese-inspired sauce. Ruby port provides the best color, but tawny will also taste good. 8 dried figs, tough stems removed 1 cup water ² ³ cup plus 1 tablespoon port 2 3-inch long strips lemon zest 1 chicken (3 to 3½ pounds), quartered 1 Tbsp. olive oil Salt Freshly ground black pepper 1 Tbsp. butter, cut into four pieces The savory sauce goes nicely with a fruity Cabernet Sauvignon from California or Australia. 1. Heat the oven to 375. Pierce each fig three or four times with a paring knife. In a small stainless-steel saucepan, combine the figs, water, the ² ³ cup port, and the lemon zest. Bring to a boil and simmer, covered, until tender, about 30 minutes. Discard the zest and reserve the poaching liquid. Cut the figs in half. 2. Meanwhile, coat the chicken with the oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the remaining 1 tablespoon port and season with ¼ teaspoon salt and ¹ 8 teaspoon pepper. Top each piece of chicken with a piece of the butter. Cook until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. 3. Heat the broiler. Broil the chicken until the skin is golden brown, about 2 minutes. Transfer the chicken to a plate. 4. Pour off the fat from the roasting pan. Set the pan over moderate heat and add the fig-poaching liquid. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately ¼ cup, about 4 minutes. Add the figs, any accumulated juices from the chicken, and a pinch each of salt and pepper. Spoon the sauce over the chicken. SERVE WITH A green vegetable, such as steamed broccoli, makes a quick and easy side dish.
Beef Stir-Fry with Fresh and Pickled Ginger Active 20 min. Total Time 35 min. Serves 4 MARINADE 3 Tbsp. dry sherry 2 Tbsp. soy sauce 2 tsp. cornstarch 1¼ pounds sirloin steak, thinly sliced SAUCE AND STIR-FRY ½ cup low-sodium chicken broth 2 Tbsp. dry sherry 3 Tbsp. oyster sauce 1 Tbsp. hoisin sauce 1½ tsp. Chinese chile-garlic sauce 1½ tsp. cornstarch 3 Tbsp. vegetable oil ¼ cup julienned fresh ginger 6 scallions, cut into 2-inch lengths 2 Tbsp. pickled ginger, sliced into thin strips 1. In a large bowl, whisk the sherry with the soy sauce and cornstarch. Add the steak and turn to coat with the marinade. Let stand for 15 minutes. 2. In a small bowl, whisk the chicken broth with the sherry, oyster sauce, hoisin sauce, chile-garlic sauce, and cornstarch. Try a blackberry-rich Napa Valley Cabernet. The firm tannins in the wine pair well with the gingery hoisin and oyster sauces. 3. Lift the beef from the marinade; discard the marinade. Heat a wok or large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until shimmering. Add the steak and stir-fry over high heat until browned and cooked to medium, about 1 minute. Transfer the steak to a plate. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the fresh ginger and scallions and stir-fry over high heat until fragrant, about 30 seconds. Return the steak to the wok and add the pickled ginger and the sauce. Stir-fry until the sauce thickens, about 10 seconds. Transfer the steak to bowls and serve. SERVE WITH Steamed white rice or cooked lo mein noodles.
Sticky Barbecued Beef Ribs Total Time 1 hr. Serves 4 These beef ribs are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they're crusty, sizzling, and outrageously good. 2 Tbsp. extra-virgin olive oil 1 large celery rib, finely chopped 1 carrot, finely chopped 1 small onion, finely chopped 3 ancho chiles stemmed, seeded, and cut into small pieces 2 cups chicken stock or low-sodium broth 1 cup ketchup ¼ cup distilled white vinegar ¼ cup molasses ¼ cup dark brown sugar ¼ tsp. dry mustard Salt Rack of 6 ribs, at room temperature 1. In a large saucepan, heat the olive oil until shimmering. Add the celery, carrot, and onion and cook over moderate heat, stirring, until lightly browned, about 10 minutes. Add the anchos and cook until fragrant, about 2 minutes. Add the stock, ketchup, vinegar, molasses, sugar, and dry mustard and simmer over moderate heat until the barbecue sauce is reduced to about 3 cups, about 30 minutes. These ribs go well with Cabernet, but their sweet-spicy sauce works better with more affordable bottles that have less tannin and more up-front fruit. 2. Transfer the mixture to a blender and puree until smooth. Return the sauce to the saucepan and simmer until thickened and reduced to 2¾ cups, about 5 minutes longer. Season with salt. 3. Light a grill. Cut in between the bones to separate the rack into individual ribs. Grill the ribs over moderate heat, turning, until crusty and sizzling, about 10 minutes. Brush generously with the barbecue sauce and grill, turning, until deeply glazed, about 5 minutes longer. Serve the ribs, passing the extra sauce on the side.
Crab Cakes with Horseradish Cream Servings 4 Lump crabmeat is mixed with only enough bread crumbs and mayonnaise to hold it together, then coated with more crumbs and fried to a golden brown. A mixture of sour cream and horseradish provides lively accompaniment. ½ cup sour cream ½ cup mayonnaise 2 Tbsp. drained bottled horseradish 1 pound lump crabmeat, picked free of shell 1 cup dry bread crumbs 2 scallions including green tops, chopped ¼ cup chopped fresh parsley Pinch cayenne ¼ tsp. salt ¼ tsp. freshly ground black pepper 1. In a small bowl, whisk together the sour cream, ¼ cup of the mayonnaise, and the horseradish. 2. In a large bowl, combine the crabmeat, the remaining ¼ cup mayonnaise, ¼ cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties. Coat the patties with the remaining ¾ cup bread crumbs and pat off the excess. A full-bodied white such as a Chardonnay from California will be delightful with the crab. Try to find one that isn t too oaky just full of the taste of ripe fruit. 3. In a large nonstick frying pan, heat the oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish cream. Fish Alternatives There s really no substitute for sweet, fresh crabmeat but for a completely different taste, you could use one pound of cod, cooked and flaked.
Salmon Steaks with Curried Fennel-Wine Sauce Total Time 40 min. Serves 4 A copper pan works especially well here because the fennel is cooked until silky over long, low heat. Marcia Kiesel of FOOD & WINE serves it in a curry-laced wine sauce over salmon. 3 Tbsp. vegetable oil 2 large fennel bulbs bulbs halved, cored, and sliced lengthwise ¼ inch thick, plus a few fronds for garnish Salt and freshly ground pepper 4 scallions, cut into 1-inch lengths 1½ tsp. medium-hot curry powder ¼ cup dry white wine 1 cup bottled clam juice 4 salmon steaks, about ¾ inch thick ½ Tbsp. fresh lemon juice 2 Tbsp. cold unsalted butter A citrusy, full-bodied Chardonnay. 1. In a deep 10-inch skillet, heat 2 tablespoons of the oil. Add the fennel and season lightly with salt and pepper. Cover and cook over low heat, stirring, until lightly browned and tender, 20 minutes. Add the scallions, cover, and cook until they are just tender, 2 minutes. Transfer to a bowl. Add the remaining 1 tablespoon of oil to the skillet and add the curry powder. Cook over low heat, stirring, until fragrant, about 1 minute. Add the wine and boil over high heat until reduced by half, about 1 minute. Add the clam juice and boil until reduced by half, about 3 minutes. Cover and remove the skillet from the heat. 2. Preheat the broiler. Arrange the salmon steaks on a large rimmed baking sheet and season with salt and pepper. Broil about 6 inches from the heat for 3 to 4 minutes, until just opaque throughout. 3. Meanwhile, scrape the fennel and scallions into the sauce and reheat; stir in the lemon juice. Remove the skillet from the heat and stir in the butter, 1 tablespoon at a time, until incorporated. Season with salt and pepper. 4. Transfer the salmon to plates and spoon the sauce on top. Garnish the salmon with fennel fronds and serve.
Chicken Dijon Active 20 min. Total Time 45 min. Serves 4 Melissa Clark s favorite part of the chicken is the drumstick, because it s juicy and easy to brown. She likes using only drumsticks in this mustardy stew thickened with tangy crème fraîche so that all the meat cooks at the same rate. 1 tsp. coriander seeds 2 Tbsp. extra-virgin olive oil 8 medium chicken drumsticks (about 3 pounds) Salt and freshly ground pepper 4 garlic cloves, minced 1½ cups low-sodium chicken broth 2 Tbsp. whole-grain mustard 3 Tbsp. crème fraîche or sour cream 2 tsp. chopped tarragon Crusty bread, for serving A full-bodied, fruity California Chardonnay. 1. In a large skillet, toast the coriander seeds over moderately high heat until fragrant, about 2 minutes. Transfer the seeds to a mortar and let cool. Crush the seeds coarsely with a pestle. 2. In the same skillet, heat the olive oil until shimmering. Season the chicken drumsticks with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over moderately low heat until the chicken is cooked through, about 15 minutes. 3. Transfer the chicken to a platter, cover and keep warm. In a small bowl, whisk the mustard with the crème fraîche and tarragon. Whisk the mixture into the skillet and simmer the sauce over moderate heat until thickened, about 5 minutes. Return the chicken to the skillet and turn to coat. Serve the chicken with crusty bread. MAKE AHEAD The stew can be refrigerated for up to 3 days.
Spring Panzanella with Asparagus Total Time 45 min. Serves 4 Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the spring, Mike Lata prefers using seasonal ingredients like asparagus and radishes. 4 large eggs Four thin slices of peasant bread, torn into 1-inch pieces ¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing 2 pounds fat asparagus, peeled ¼ cup red wine vinegar Salt, freshly gound pepper 2 cups packed young mustard greens or chicory ½ small red onion, thinly sliced ¼ pound ricotta salata, thinly sliced and crumbled 1 watermelon radish or 2 large red radishes, very thinly sliced 1. Preheat the oven to 350. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 6 minutes. Drain the saucepan and fill it with cold water. Crack the eggs all over and let stand in the water for 1 minute. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny. VEGETARIAN Spring vegetables like artichokes and asparagus can be tricky to pair with because they can make wine taste oddly sweet or even metallic. One wine that works is a citrusy Sauvignon Blanc. 2. Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 12 minutes, until crisp. 3. Meanwhile, in a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain, cool, and cut the asparagus in half lengthwise. 4. In a small bowl, combine the ¼ cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion, and cheese. Drizzle with the dressing and toss. Garnish with the eggs and radish and serve.
Spaghetti with Anchovy Carbonara Total Time 30 min. Serves 4 Chef Way Chris Cosentino adds briny flavor to his pasta with cured tuna heart. He shaves it on right before serving. Easy Way This recipe calls for anchovies rather than the tuna heart Cosentino uses. Egg yolks form a silky sauce. 12 oz. spaghetti ¼ cup extra-virgin olive oil 3 large garlic cloves, thinly sliced 1 2-oz. can flat anchovies, drained and chopped Pinch of Aleppo pepper or crushed red pepper ½ tsp. finely grated lemon zest 1 Tbsp. chopped oregano ¼ cup chopped flat-leaf parsley 2 large egg yolks Salt and freshly ground pepper 1. In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving ½ cup of the cooking water. 2. In a large, deep skillet, heat the oil with the garlic and anchovies and cook over moderately high heat until the anchovies have dissolved, about 2 minutes. Add the red pepper, zest, oregano, and parsley, then add the pasta and toss to coat. Remove from the heat. A citrusy, herbal Sauvignon Blanc. 3. In a small bowl, whisk the yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper and serve.
Tomato and Cilantro Marinated Shashlik Total Time 40 min. plus overnight marinating Servings 8 skewers Grating tomatoes is a quick way to create the juicy puree that becomes a tangy base for a super-simple marinade. 2 large plum tomatoes, coarsely grated on a box crater 2 garlic cloves, minced ½ cup pure olive oil ½ cup chopped cilantro 4 pounds skinless, boneless chicken breasts, cut into 2-inch pieces Vegetable oil for brushing Salt and freshly ground pepper 1. In a large bowl, combine the grated tomatoes, garlic, olive oil and cilantro. Add the chicken and coat thoroughly with the marinade. Cover and refrigerate overnight. 2. Light a grill. Thread the chicken onto 8 metal skewers, leaving a small space between each piece. Brush the chicken with vegetable oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until lightly charred and just cooked through, about 15 minutes. A vibrant white wine, like a Sauvignon Blanc from New Zealand's Marlborough region, would pair well.
Leek and Pecorino Pizzas Active 50 min. Total Time 1 hr 30 min. Servings 8 All-purpose flour, for dusting 1½ pounds pizza dough, cut into 8 pieces ¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing 2 large leeks, sliced ¼ inch thick Salt Freshly ground black pepper ¾ pound ground lamb 32 cherry tomatoes, halved ¼ pound truffled pecorino cheese, thinly sliced This pizza goes well with a light, spicy Oregon Pinot Noir. 1. Preheat the oven to 500. Heat a pizza stone on the bottom of the oven for 45 minutes. (Alternatively, heat a large inverted baking sheet on the bottom rack of the oven for 5 minutes.) 2. On a lightly floured work surface, roll out each piece of dough to a 7-inch round. Oil 3 large baking sheets and place the dough rounds on the sheets. Cover with plastic wrap and let rest for 15 minutes. 3. Meanwhile, in a large skillet, heat ¼ cup of the olive oil. Add the leeks, season with salt and pepper, and cook over moderate heat until softened, about 8 minutes; transfer to a plate. Add the 2 tablespoons of olive oil to the skillet. Add the lamb, season with salt and pepper, and cook until no pink remains, about 5 minutes. 4. Generously flour a pizza peel. Place a dough round on the peel and brush with olive oil. Top with some of the leeks, lamb, tomatoes, and pecorino cheese. Slide the dough round onto the hot stone or baking sheet and bake for about 4 minutes, until bubbling and crisp. Repeat with the remaining ingredients and serve.
Wild Mushroom and Burrata Bruschetta Active 25 min. Total Time 1 hr 25 min. Servings 8 1 pound shiitake mushrooms, stems discarded and caps quartered 1 pound cremini mushrooms, quartered 2 garlic cloves, minced 1½ tsp. chopped rosemary 1 tsp. finely grated lemon zest ½ cup extra-virgin olive oil, plus more for brushing Salt and freshly ground pepper 16 slices of peasant bread (from a long loaf) about ¹ ³ inch thick 1 pound burrata cheese, cut into 16 slices 1. In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest, and the ½ cup of olive oil and let stand for 1 hour. 2. Light a grill. Spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted, 1 minute. 3. Top the toasts with the mushrooms. Top each with a slice of burrata and serve. VEGETARIAN These creamy mushroom toasts pair well with an earthy Pinot Noir.
Ziti with Portobello Mushrooms, Caramelized Onions, and Goat Cheese Servings 4 Meaty mushrooms are enhanced by sweet caramelized onions and just enough tangy melted goat cheese in this delicious year-round pasta. 2 Tbsp. butter 4 Tbsp. olive oil 3 onions, chopped 1 tsp. salt ½ teaspoon sugar 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into ¼-inch slices 3 Tbsp. chopped fresh parsley ¼ tsp. freshly ground black pepper ¾ pound ziti 3 ounces soft goat cheese, such as Montrachet, crumbled 3 Tbsp. grated Parmesan cheese, plus more for serving VEGETARIAN While the mushrooms need a red wine, the goat cheese goes best with a wine that has plenty of acidity. A Pinot Noir from Oregon is an ideal choice for both. 1. In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, ½ teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan. 2. In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and ¼ teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining ¼ teaspoon salt, and the pepper. 3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve ¾ cup of the pasta water and drain. Toss the ziti and ½ cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.