Check out our latest recipes specifically created to pair with wine. You can search by wine pairing, meal type, or main ingredient using the drop-down menus on the left.
Print| Wine Pairing: | Bordeaux Blends, Cabernet Sauvignon, Zinfandel, Syrah/Shiraz, Rhone Blends |
| Meal Type: | Dinner |
| Main Ingredient: | Beef |
| Ingredients: | 1 chuck-eye roast (about 3 1/2 pounds), boneless Table salt and ground black pepper 2 tablespoon vegetable oil 1 medium onion, chopped medium 1 small carrot, chopped medium 1 small rib celery, chopped medium 10 ounces crimini mushrooms, cleaned and quartered 2 medium cloves garlic, minced 2 teaspoons granulated sugar 1/2 cup low-sodium chicken broth 1/2 cup low-sodium beef broth 1/2 cup dry red wine 1 sprig fresh thyme 1 can (14 1/2 ounces) diced tomatoes, with juice 2 cups water 1 sprig fresh rosemary |
| Instructions: | Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, celery, and mushrooms to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths, dry red wine, thyme, and diced tomatoes, with juice, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 3 1/2 to 4 hours. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface. Add sprig of fresh rosemary and boil liquid over high heat until reduced to 1 1/2 cups; discard rosemary and thyme sprigs. Season to taste with salt and pepper. Using chef’s or carving knife, cut meat into 1/2-inch-thick slices, or pull apart into large pieces; transfer meat to warmed serving platter or bowl, pour sauce and vegetables over meat, and serve. |
| Wine Pairing: | Sparkling, Reisling, Sauvignon Blanc |
| Meal Type: | Appetizer |
| Main Ingredient: | Vegetables |
| Ingredients: | 1 1/2 lb medium asparagus, trimmed 1 tablespoon Sherry vinegar 2 teaspoons minced shallot 1/4 teaspoon Dijon mustard 1/4 teaspoon salt 1/8 teaspoon black pepper 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons finely chopped fresh tarragon 1 large egg, hard-boiled |
| Instructions: | Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels. Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon. Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg. |
| Wine Pairing: | Chardonnay, Gewurztraminer, Zinfandel, Rioja, Pinot Noir, Rose |
| Meal Type: | Dinner |
| Main Ingredient: | Pork |
| Ingredients: | 1 lb pork tenderloin 1 medium onion, chopped 2 tablespoons olive oil 1 garlic clove, minced 1/4 cup ketchup 1/4 cup ketchup-style chili sauce 1 tablespoon Worcestershire sauce 2 teaspoons cider vinegar 1/2 teaspoon hot sauce such as Tabasco 1 cup water |
| Instructions: | Trim pork of excess fat and silver skin, then cut crosswise into 1/4-inch-thick slices. Cut each slice into 3 strips. Cook onion in oil in a 4-quart heavy pot over moderate heat, stirring occasionally, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add ketchup, chili sauce, Worcestershire sauce, vinegar, hot sauce, and water and simmer, uncovered, stirring occasionally, about 5 minutes. Add pork and simmer, covered, until pork is cooked through and tender, 8 to 10 minutes. Transfer pork with a slotted spoon to a bowl and cover to keep warm. Boil remaining sauce, stirring occasionally, until slightly thickened, about 3 minutes. Pour sauce over pork. |
| Wine Pairing: | Bordeaux Blends, Cabernet Sauvignon, Zinfandel, Rioja, Grenache |
| Meal Type: | Dinner |
| Main Ingredient: | Beef |
| Ingredients: | Caramelized red onions 2 tablespoons (1/4 stick) butter 2 tablespoons olive oil 2 1/2 pounds red onions (about 4 medium), halved, thinly sliced 2 teaspoons balsamic vinegar 1/2 teaspoon coarse kosher salt 1/4 teaspoon ground black pepper 1/4 cup chopped fresh chives Tri-tip 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon ground black pepper 2 1 1/2- to 1 3/4-pound beef loin tri-tip roasts, trimmed of all but 1/4 inch of fat 2 tablespoons olive oil Your favorite Barbecue Sauce, (not too spicy) |
| Instructions: | For caramelized red onions: Melt butter with olive oil in large nonstick skillet over medium heat. Add onions and cook until deep golden brown, stirring frequently, about 30 minutes. Stir in vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Stir in chives. For tri-tip: Prepare barbecue (medium heat). Mix garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in small bowl. Brush both sides of tri-tips with oil and sprinkle with garlic-powder mixture, pressing to adhere. Grill tri-tips 5 minutes per side. Reduce heat to medium-low, or if using charcoal grill, move meat to cooler side of grill. Cover and grill until thermometer inserted into thickest part of meat registers 125°F to 130°F for medium-rare, brushing with barbecue sauce and turning every 10 minutes, about 30 minutes longer. Transfer tri-tips to work surface; let stand 10 minutes. Cut meat crosswise into very thin slices; arrange on platter. Surround with caramelized onions and serve. |
| Wine Pairing: | Sangiovese, Syrah/Shiraz, Rioja, Zinfandel, Cabernet Sauvignon, Bordeaux Blends |
| Meal Type: | Dinner |
| Main Ingredient: | Beef |
| Ingredients: | 1 chuck-eye roast , boneless (about 3 1/2 pounds) bound with kitchen twine Table salt and ground black pepper 4 ounces pancetta , cut into 1/4-inch cubes 2 medium onions , chopped medium (about 2 cups) 2 medium carrots , chopped medium (about 1 cup) 2 ribs celery , chopped medium (1 cup) 1 tablespoon tomato paste 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon) 1/2 teaspoon sugar 1 tablespoon bleached all-purpose flour 1 bottle Dry Red Wine 1 can (14 1/2 ounces) diced tomatoes , drained 1 sprig fresh thyme , plus 1 teaspoon minced leaves 1 sprig fresh rosemary 10 sprigs fresh parsley leaves |
| Instructions: | Adjust oven rack to middle position; heat oven to 300 degrees. Thoroughly pat beef dry with paper towels; sprinkle generously with salt and pepper. Place pancetta in 8-quart heavy-bottomed Dutch oven; cook over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat; set Dutch oven over medium-high heat and heat fat until beginning to smoke. Add beef to pot and cook until well browned on all sides, about 8 minutes total. Transfer beef to large plate; set aside. Reduce heat to medium; add onions, carrots, celery, and tomato paste to pot and cook, stirring occasionally, until vegetables begin to soften and brown, about 6 minutes. Add garlic, sugar, flour, and reserved pancetta; cook, stirring constantly, until combined and fragrant, about 30 seconds. Add wine and tomatoes, scraping bottom of pan with wooden spoon to loosen browned bits; add thyme sprig, rosemary, and parsley. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to boil, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every 45 minutes, until dinner fork easily slips in and out of meat, about 3 hours. Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes, then, using wide shallow spoon, skim fat off surface. Add minced thyme, bring liquid to boil over high heat, and cook, whisking vigorously to help vegetables break down, until mixture is thickened and reduced to about 3 1/2 cups, about 18 minutes. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have 1 1/2 cups strained sauce (if necessary, return strained sauce to Dutch oven and reduce to 1 1/2 cups). Discard solids in strainer. Season sauce to taste with salt and pepper. Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat between warmed bowls or plates; pour about 1/4 cup sauce over and serve immediately. |
| Wine Pairing: | Merlot, Cabernet Sauvignon, Zinfandel |
| Meal Type: | Appetizer |
| Main Ingredient: | Cheese |
| Ingredients: | 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground cardamom 1/4 teaspoon ground black pepper 1 tablespoon olive oil 1 cup walnuts 3 tablespoons sugar 16 ounces blue cheese, crumbled 2 1/2 ounces soft fresh goat cheese (such as Montrachet) 2 1/2 ounces cream cheese, room temperature 1/4 cup (1/2 stick) butter, room temperature 1/2 cup chopped green onions 2 tablespoons brandy 2 tablespoons chopped fresh parsley 1 tablespoon chopped chives |
| Instructions: | Mix salt, cumin, cardamom and pepper in medium bowl. Heat oil in heavy medium skillet over medium heat. Add walnuts and sauté until light brown, about 5 minutes. Sprinkle sugar over nuts and sauté until sugar melts and turns pale amber, about 4 minutes. Transfer nut mixture to bowl with spices; toss to coat well. Let cool. Coarsely chop nuts. Lightly oil 8 1/2 x 2 1/2-inch loaf pan. Line pan with plastic wrap so that plastic extends over edges. Combine 12 ounces blue cheese, goat cheese, cream cheese and butter in processor and blend until smooth. Transfer mixture to large bowl. Stir in green onions and brandy. Mix parsley and chives in small bowl. Spoon 1/3 of cheese mixture into bottom of lined pan, spreading evenly. Sprinkle 1/3 of remaining crumbled blue cheese evenly over cheese mixture. Sprinkle 1/3 of nuts over blue cheese. Sprinkle with 1 tablespoon of herb mixture. Repeat layering. Spread remaining cheese mixture evenly over top. Fold plastic over cheese to cover. Refrigerate overnight. Cover remaining blue cheese and herbs separately and refrigerate. Store remaining nuts at room temperature. |
| Wine Pairing: | Merlot, Rioja, Chardonnay |
| Meal Type: | Dinner |
| Main Ingredient: | Chicken |
| Ingredients: | 8 bone-in, skin-on chicken thighs, trimmed of excess fat and skin Table salt and ground black pepper 1 tablespoon olive oil 1 large onion , halved and sliced about 1/4 inch thick 1 tablespoon tomato paste 3 cloves garlic , minced or pressed through garlic press 1 can (14 1/2 ounces) diced tomatoes , drained 2 cups low-sodium chicken broth 1/4 cup dry red wine 1/4 teaspoon red pepper flakes 2 tablespoons chopped fresh thyme leaves 1 bay leaf 12 ounces Swiss chard, washed and dried and ribs removed 1/2 cup balsamic vinegar |
| Instructions: | Adjust oven rack to lower-middle position; heat oven to 350 degrees. Sprinkle both sides of chicken thighs with salt and pepper. Heat oil in nonreactive Dutch oven over medium-high heat until shimmering but not smoking; add chicken thighs skin-side down and cook without moving them until skin is crisped and well browned, 10 to 12 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer thighs to large plate. Pour off all but 1 teaspoon fat from pot. Add onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water). Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon. Add red pepper flakes, thyme, and bay. Remove and discard skin from chicken thighs, then submerge chicken bone-side up in liquid, adding any chicken juices accumulated on plate. Increase heat to high, bring to simmer, cover, then place pot in oven. Cook until chicken offers no resistance when poked with tip of paring knife but meat still clings to bone, 40 to 55 minutes. While chicken cooks, trim stems from Swiss chard, cut stems crosswise into 1/4-inch pieces; halve leaves lengthwise, then cut crosswise into 1/4-inch-thick strips. Set stems and leaves aside separately. Also while chicken cooks, simmer balsamic vinegar in 8-inch nonreactive skillet over medium-high heat until thick, syrupy, and reduced to 1/4 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set vinegar reduction aside. Using slotted spoon, transfer chicken to plate and tent with foil; discard bay leaf. Bring liquid in Dutch oven to simmer over medium-high heat; add chard stems and cook, stirring occasionally, until almost tender, about 8 minutes. Add chard greens and cook until wilted, about 2 minutes. Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir mixture into sauce; adjust seasoning with salt and pepper. Return chicken and accumulated juices to sauce, cook until heated through, about 2 minutes, turning chicken once or twice. Use slotted spoon to transfer chard to serving dish or individual bowls; place chicken thighs on chard, then spoon sauce over. Serve immediately. |
| Wine Pairing: | Syrah/Shiraz, Zinfandel, Cabernet Sauvignon |
| Meal Type: | Dinner |
| Main Ingredient: | Lamb |
| Ingredients: | 6 lamb shanks , 3/4 to 1 pound each, trimmed of excess fat and fell (thin, white papery covering), see illustration Sea salt 1 tablespoon canola oil 2 medium onions , sliced thick 3 medium carrots , peeled and cut crosswise into 2-inch pieces 2 medium ribs celery , cut crosswise into 2-inch pieces 4 medium cloves garlic , minced 2 tablespoons tomato paste 1 medium lemon , zested (reserved), and quartered 2 tablespoons minced fresh mint 2 cups dry white wine 3 cups low-sodium chicken broth Ground black pepper |
| Instructions: | Heat oven to 350 degrees. Sprinkle shanks with salt. Heat oil in a large, nonreactive sauté pan over medium-high heat. Add shanks to pan in batches if necessary to avoid overcrowding. Sauté until browned on all sides, 5-7 minutes. Using tongs, transfer shanks to a plate as they brown. Drain all but 2 tablespoons fat from the sauté pan; add onions, carrots, celery, garlic, tomato paste, the quartered lemon, a light sprinkling of salt, and 1 tablespoon of the mint; sauté to soften vegetables slightly, 3 to 4 minutes. Add wine, then chicken stock to the skillet, stirring with a wooden spoons to loosen browned bits from skillet bottom. Bring liquid to simmer; transfer vegetables and liquid into a deep braising pan, large enough to hold the shanks in a single layer. Add shanks and season with salt and pepper. Cover pan (with foil if pan has no lid) and transfer it to the oven; braise shanks for 1 1/2 hours. Uncover and continue braising until shank tops are browned, about 30 minutes. Turn shanks and continue braising until remaining side has browned and shanks are fall-off-the-bone tender. Remove pan from oven; let shanks rest for at least 15 minutes. Carefully transfer shanks with tongs to each of 6 plates. Arrange a portion of vegetables around each shank. Skim excess fat from braising liquid, add reserved lemon zest, remaining tablespoon of mint and adjust seasoning. Spoon a portion of braising liquid over each shank and serve. |
| Wine Pairing: | Zinfandel, Syrah/Shiraz, Sangiovese, Rioja, Rhone Blends, Merlot, Cabernet Sauvignon, Bordeaux Blends |
| Recommended: | |
| Meal Type: | Dinner |
| Main Ingredient: | Beef |
| Ingredients: | 3 tablespoons olive oil, divided 2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes 2 cups chopped onions 3 garlic cloves, chopped 1 tablespoon garam masala 1 tablespoon paprika 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon cayenne pepper 1 cup dry red wine 1/2 cup dry Sherry 2 cups beef broth 1 14 1/2-ounce can diced tomatoes in juice 1 1/2 cups golden raisins |
| Instructions: | Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. |
| Wine Pairing: | Pinot Noir, Zinfandel, Reisling |
| Meal Type: | Dinner, Side Dish |
| Main Ingredient: | Vegetables |
| Ingredients: | 1 1/2 cups long-grain brown rice 2 1/3 cups low-sodium chicken broth table salt 1 tablespoons unsalted butter 1 tablespoon olive oil 1 medium leek , white part only, sliced crosswise 6 ounces crimini mushrooms , sliced ¼ inch thick 1 1/2 teaspoons minced fresh thyme leaves 1/8 teaspoon ground black pepper 1 1/2 teaspoons sherry vinegar |
| Instructions: | Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish. Bring chicken broth to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in 1/8 teaspoon salt and pour broth over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender. When rice has about 10 minutes baking time remaining, heat butter and oil in large nonstick skillet over medium-high heat until foaming; add leek and cook, stirring occasionally, until wilted, about 2 minutes. Add mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are browned, about 8 minutes longer. Stir in thyme and pepper and set skillet aside. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and stir in mushroom/leek mixture and sherry vinegar; serve immediately. |
| Wine Pairing: | Sparkling, Pinot Noir |
| Meal Type: | Dinner, Brunch |
| Main Ingredient: | Pork, Cheese |
| Ingredients: | 1/2 cup buckwheat flour 1/2 cup all-purpose flour 1 teaspoon salt 14 large eggs 1 3/4 cups whole milk 8 tablespoons (1 stick) unsalted butter (4 tablespoons melted), plus more for baking dish 12 thin slices French ham 3/4 pound Gruyere, grated |
| Instructions: | Whisk together flours and 1/2 teaspoon salt into a medium bowl. Whisk in 2 eggs, 1 1/2 cups milk, and 2 tablespoons melted butter; whisk until smooth. Cover bowl with plastic wrap and refrigerate at least 30 minutes and up to overnight. Preheat oven to 200 degrees. Remove batter from refrigerator and whisk in remaining 1/4 cup milk. Place an 8-inch nonstick skillet or crepe pan over medium heat. Add 1/2 teaspoon melted butter and use a crumpled-up paper towel to spread evenly. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan. Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more; transfer to a plate and keep warm in the oven. Repeat process with remaining melted butter and batter, stacking each crepe on top of one another as you work. Using a fork or a whisk, blend remaining 12 eggs, remaining 1/2 teaspoon salt, and 2 tablespoons water in a large bowl. Melt remaining 4 tablespoons butter in a large nonstick skillet over medium-low heat. Add eggs and begin stirring with a wooden spoon. Slowly drag the spoon around the bottom and sides of the pan until thickened, about 5 minutes. Continue stirring until eggs have formed loose, moist curds, 3 to 5 minutes more. Remove from heat; set aside. Increase oven temperature to 400 degrees. Butter a 9-by-13-inch baking dish; set aside. Place a crepe, dark side down, on work surface. Layer a slice of ham, some of the Gruyere, and about 1/4 cup eggs on top of crepe. Roll crepe and place seam side down in baking dish. Repeat process with remaining crepes. Transfer baking dish to oven and bake for 5 minutes. Serve immediately. |
| Wine Pairing: | Chardonnay, Rioja, Pinot Gris/Grigio |
| Meal Type: | Dinner |
| Main Ingredient: | Vegetables |
| Ingredients: | 2 tablespoons olive oil , plus 1 teaspoon 1 butternut squash (medium, about 2 pounds), peeled, seeded (fibers and seeds reserved), and cut into 1/2-inch cubes (about 3 1/2 cups) 3/4 teaspoon table salt 3/4 teaspoon ground black pepper 4 cups low-sodium chicken broth 1 cup water 4 ounces baby spinach 4 tablespoons unsalted butter 2 small onions , chopped very fine (about 1 1/2 cups) 2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons) 2 cups Arborio rice 1 1/2 cups dry white wine 1 1/2 ounces grated Parmesan cheese (about 3/4 cup) 2 tablespoons minced fresh sage leaves 1/4 teaspoon fresh grated nutmeg 1/4 cup pine nuts , toasted in small, dry skillet over medium heat until golden and fragrant, about 5 minutes |
| Instructions: | Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside. Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer. While broth mixture is simmering, add 1 teaspoon olive oil to now-empty skillet and swirl to coat. Add 4 ounces baby spinach and cook, covered, over medium heat, until leaves begin to wilt, about 2 minutes. Uncover and cook, stirring constantly, until fully wilted, about 30 seconds. Transfer spinach to mesh strainer; set aside. Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot. When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, sage, and nutmeg; drain excess liquid from spinach and gently fold in spinach and remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Top individual servings of risotto with toasted pine nuts; serve immediately. |
| Wine Pairing: | Sauvignon Blanc, Chardonnay, Sparkling, Rose |
| Meal Type: | Salad |
| Main Ingredient: | Fish, Vegetables |
| Ingredients: | For croutons 3 cups 1/2-inch cubes of fresh French or Italian bread 2 tablespoons olive oil For dressing 2 large garlic cloves, chopped 6 flat anchovies, rinsed, patted dry, and chopped 2 tablespoons fresh lemon juice 2 tablespoons mayonnaise 1/4 teaspoon salt 1/3 cup extra virgin olive oil 2 tablespoons water 1 head romaine lettuce, trimmed and torn into bite-size pieces 1/3 cup freshly grated Parmesan cheese |
| Instructions: | Make croutons: Preheat oven to 350°F. In a bowl toss bread cubes with oil and salt to taste and spread in a jelly-roll pan. Bake croutons in middle of oven until golden, 10 to 15 minutes. Make dressing: In a blender blend together at high speed garlic, anchovies, lemon juice, mayonnaise, and salt until smooth. With motor running add oil in a slow stream and blend until emulsified. Add water and blend dressing well. In a large bowl toss romaine with dressing, Parmesan, croutons, and pepper to taste. |
| Wine Pairing: | Sauvignon Blanc, Chardonnay, Reisling, Gewurztraminer |
| Meal Type: | Dinner |
| Main Ingredient: | Fish |
| Ingredients: | 20 large garlic cloves, unpeeled 2 tablespoons olive oil 6 tablespoons (3/4 stick) butter 12 ounces fully cooked spicy sausage (such as andouille or hot links), sliced into 1/2-inch-thick rounds 4 cups sliced fresh mushrooms (about 12 ounces) 1/4 Cup of salt 1 Tbsp. freshly ground black pepper 2 Tbsp. cayenne pepper 2 Tbsp. paprika 1-1/2 Tbsp. onion powder 1 Tbsp. garlic powder 2 tsp. dried basil 1 tsp. chili powder 1/4 tsp. dried thyme 1/4 tsp. ground mustard 1/8 tsp ground cloves 2 pounds littleneck clams, scrubbed 1 pound mussels, scrubbed, debearded 1 8-ounce bottle clam juice 1 3/4 cups diced seeded plum tomatoes (about 8 large) 18 uncooked large shrimp, peeled, deveined 18 ounces halibut fillets, cut into 1 1/2-inch pieces 1 pound linguine 1 cup chopped green onions |
| Instructions: | Preheat oven to 350°F. Toss garlic cloves with oil in small baking dish. Cover with foil and bake until garlic is tender, about 40 minutes. Remove from oven; cool. Peel garlic and mash with fork. Set aside. Premix spices and herbs in one bowl before starting Melt butter in heavy large pot over high heat. Add sausage and mushrooms and cook until brown, about 7 minutes. Stir in your cajun spice mix. Add clams, mussels, clam juice, tomatoes and reserved roasted garlic. Cover pot and cook until clams and mussels open, about 6 minutes (discard any clams and mussels that do not open). Using tongs, transfer clams and mussels to large bowl. Add shrimp and halibut to cooking liquid. Cover and cook until opaque in center, about 3 minutes. Return clams and mussels to pot. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Transfer pasta to large bowl. Spoon seafood sauce over pasta. Garnish with green onions and serve. |
| Wine Pairing: | Sauvignon Blanc, Chenin Blanc, Pinot Gris/Grigio, Orvieto |
| Meal Type: | Dinner |
| Main Ingredient: | Pasta, Vegetables |
| Ingredients: | 1 pound capellini 2 tablespoons (1/4 stick) butter 1/3 cup olive oil 2 large garlic cloves, minced 1/4 cup lemon juice 1 teaspoon chili flakes 1 teaspoon finely grated lemon peel 1 6-ounce package baby spinach (about 4 cups) 3/4 cup sliced almonds, toasted fresh grated parmesan on top |
| Instructions: | Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic and chili flakes; sauté until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with parmesan cheese and serve. |
| Wine Pairing: | Chardonnay, Zinfandel |
| Meal Type: | Dessert |
| Main Ingredient: | Cheese |
| Ingredients: | Cheesecake 2 cups ground shortbread cookies 1/4 cup (1/2 stick) unsalted butter, melted 3 8-ounce packages cream cheese, room temperature 3/4 cup sugar 1/2 teaspoon vanilla extract 2 large eggs 2 large egg yolks Berry Sauce 1/4 cup (1/2 stick) unsalted butter 1/4 cup sugar 3 cups raspberries (frozen is allright, just thaw before using) 3 cups blueberries (frozen is allright, just thaw before using) 6 tablespoons chambord |
| Instructions: | For cheesecake: Preheat oven to 325°F. Butter 9 inch spring form pan Toss ground cookies with melted butter in medium bowl to blend. Press cookie mixture evenly onto bottom of pan; reserve remaining cookie mixture. Using electric mixer, beat cream cheese, sugar, and vanilla in large bowl until fluffy, occasionally scraping down sides of bowl, about 1 minute. Add eggs and yolks 1 at a time, blending well after each addition. Place batter on top of cookie mixture. Bake until cheesecake is set in center, about 45 minutes. Cool completely. Wrap in plastic and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.) For sauce: Melt butter in heavy medium skillet over high heat. Mix in sugar. Add berries and stir until sugar dissolves and berries are heated through, about 3 minutes. Remove skillet from heat; stir in liqueur. Cut around cheesecakes to loosen. Turn cheesecakes out onto plates. Pour warm berry sauce around cheesecakes. |
| Wine Pairing: | Sparkling, Chardonnay |
| Meal Type: | Dinner |
| Main Ingredient: | Cheese |
| Ingredients: | 4 tablespoons unsalted butter, room temperature 4 teaspoons grated Parmesan cheese 4 teaspoons dry breadcrumbs 4 ounces Jarlsberg cheese 2 ounces cheddar cheese 3 ounces saga blue cheese 3 ounces brie cheese 1/4 cup all-purpose flour 3 teaspoons Dijon mustard 3/4 cup plus 2 tablespoons whole milk 1 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon cayenne pepper 6 large egg yolks 12 large egg whites 1/4 teaspoon freshly grated nutmeg |
| Instructions: | Heat oven to 425 degrees. Place rack in center. Generously butter bottom and sides of a 2-quart souffle dish with 1 1/2 tablespoons of unsalted butter. In a small bowl, mix together Parmesan cheese and breadcrumbs, and sprinkle in dish, swirling to thoroughly coat the bottom and sides. Grate Jarlsberg and cheddar cheeses into a small bowl. Cut Saga blue and brie into small chunks. Combine, and set aside. Melt the remaining 2 1/2 tablespoons of butter in a large saucepan over low heat. Whisk in flour and mustard, and cook, whisking constantly, for 3 to 5 minutes. Slowly whisk in milk, and cook until thick and smooth, an additional 3 to 4 minutes. Remove from heat, and season with salt, pepper, and cayenne pepper. Pour souffle base into a large bowl. Whisk in egg yolks a few at a time until smooth. Stir in cheese until well incorporated. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, whip 12 whites on medium-low speed until foamy. Increase the speed to high, and continue whisking until stiff peaks form, about 4 minutes. Quickly and gently fold the egg whites and nutmeg into the souffle base just until incorporated. Pour into souffle dish, and bake for 30 to 35 minutes. Serve immediately. |
| Wine Pairing: | Chardonnay, Sangiovese, Grenache |
| Meal Type: | Dinner |
| Main Ingredient: | Chicken, Vegetables |
| Ingredients: | 3 whole chicken breasts, (about 12 ounces each), boned, skinned, and cut in half 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 ounces small white button mushrooms, sliced 1/4 inch thick 1 small onion, peeled and sliced lengthwise 1/4 inch thick 2 ribs celery, strings removed, sliced crosswise 1/4 inch thick 2 small carrots, peeled and sliced diagonally 1/8 inch thick 1 large clove garlic, minced 1/4 cup dry white wine 2 cups chopped canned tomatoes 1/2 yellow bell pepper, sliced lengthwise 1/4 inch thick 2 small zucchinis sliced lengthwise and then chopped into 1/4 thick slices 1 1/2 teaspoons finely chopped fresh rosemary 1/4 cup Chicken Stock 3 tablespoons of Olive Oil |
| Instructions: | Heat 1 tablespoon olive oil in skillet. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook in skillet until browned on both sides, about 6 minutes. Transfer to a plate. Wipe out skillet, and add 1 more tablespoon olive oil. Add mushrooms, and cook until browned, about 5 minutes; set aside. Reduce heat to low. Add remaining tablespoon olive oil to skillet; add onions, celery, carrots, and garlic; cover, and cook, stirring, until onions are translucent, 7 to 8 minutes. Add wine, and raise heat to high; cook until wine is almost evaporated, about 30 seconds. Add tomatoes, yellow pepper, zucchini, rosemary, stock, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; stir to combine. Add chicken and mushrooms; bring to a boil. Reduce heat to medium low, cover, and simmer chicken until tender, about 30 minutes. Serve immediately. |
| Wine Pairing: | Syrah/Shiraz, Rioja, Merlot |
| Meal Type: | Appetizer |
| Main Ingredient: | Chicken |
| Ingredients: | 3 whole chicken legs, including thighs (2 to 2 1/4 lb total) 1 teaspoon salt 1/4 teaspoon black pepper 4 1/2 tablespoons extra-virgin olive oil 2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips 2 large garlic cloves, minced 2 Turkish bay leaves or 1 California 1/2 teaspoon Spanish smoked paprika (not hot) 1/4 cup chopped pitted green olives 1/4 cup golden raisins 1/2 cup dry white wine 1/2 cup chicken broth 1 lb pizza dough from Trader Joes, your favorite recipe, and frozen works as well |
| Instructions: | Make filling: Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total. Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes. Form and bake empanada: Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes. Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil. Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan. Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water. Roll out remaining dough in same manner, then arrange over filling and press edges together to seal. Roll edges in and press to form a decorative rim. Make a 1-inch hole (a steam vent) in center of empanada. Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more. Remove from oven and brush empanada with remaining 3/4 tablespoon oil. Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm. Cut empanada into squares and serve warm or at room temperature. |
| Wine Pairing: | Sauvignon Blanc, Chardonnay, Merlot, Chenin Blanc, Reisling, Gewurztraminer, Viognier |
| Meal Type: | Dinner |
| Main Ingredient: | Chicken |
| Ingredients: | Chicken Tikka 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts , trimmed of fat 1 cup plain whole-milk yogurt (see note above) 2 tablespoons vegetable oil 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) 1 tablespoon grated fresh ginger Masala Sauce 3 tablespoons vegetable oil 1 medium onion , diced fine (about 1 1/4 cups) 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) 2 teaspoons grated fresh ginger 1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above) 1 tablespoon tomato paste 1 tablespoon garam masala (see note above) 1 (28-ounce) can crushed tomatoes 2 teaspoons sugar 1/2 teaspoon table salt 2/3 cup heavy cream 1/4 cup chopped fresh cilantro leaves |
| Instructions: | FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve with basmati rice. |
| Wine Pairing: | Sauvignon Blanc, Chardonnay, Chenin Blanc, Reisling, Gewurztraminer, Sparkling |
| Meal Type: | Salad |
| Main Ingredient: | Chicken, Vegetables |
| Ingredients: | Trimmed 1 lb Napa cabbage, cored, then cut thinly crosswise (about 6 cups) 1 (1-lb) head of romaine, torn into bite-size pieces (about 8 cups) 1/4 cup soy sauce 1/4 cup fresh lemon juice 2 tablespoons sugar 1 tablespoon rice vinegar 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon Asian sesame oil 1/4 cup vegetable oil 6 cups coarsely shredded cooked chicken (from a 2 1/2-lb rotisserie chicken) 1/2 cup chopped scallions 1/2 cup chopped fresh cilantro 1/2 cup sliced almonds, toasted 2 tablespoons sesame seeds, toasted 1 cup of sliced Shallots |
| Instructions: | Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderateheat until it registers 350°F on thermometer. Fry shallots until just golden, 40-45 seconds per batch. Transfer to paper towels to drain. Make salad: Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage, romaine, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with fried shallots |
| Wine Pairing: | Sparkling, Pinot Noir |
| Meal Type: | Dessert |
| Main Ingredient: | |
| Ingredients: | 5 tablespoons unsalted butter (1 tablespoon softened, remaining butter cut into 1/4-inch chunks) 1 tablespoon granulated sugar , plus 1/3 cup 8 ounces bittersweet chocolate or semi-sweet chocolate, chopped coarse 1/8 teaspoon table salt 1/2 teaspoon vanilla extract 6 large egg yolks 8 large egg whites 1/4 teaspoon cream of tartar |
| Instructions: | Adjust oven rack to lower middle position and heat oven to 375 degrees. Butter inside of 2-quart soufflé dish with the 1 tablespoon softened butter, then coat inside of dish evenly with the 1 tablespoon sugar; refrigerate until ready to use. Melt chocolate and remaining butter in medium bowl set over pan of simmering water. Turn off heat, stir in salt and vanilla; set aside. In medium bowl, beat yolks and remaining sugar with electric mixer set on medium speed until thick and pale yellow, about 3 minutes. Fold into chocolate mixture. Clean beaters. In medium bowl, beat whites with electric mixer set on medium speed until foamy. Add cream of tartar and continue to beat on high speed to stiff, moist peaks. (Mixture should just hold the weight of a raw egg in the shell when the egg is placed on top.) Vigorously stir one-quarter of whipped whites into chocolate mixture. Following illustrations below, gently fold remaining whites into mixture until just incorporated. Spoon mixture into prepared dish; bake until exterior is set but interior is still a bit loose and creamy, about 25 minutes. (Soufflé is done when fragrant and fully risen. Use two large spoons to pull open the top and peek inside. If not yet done, place back in oven.) Serve immediately. |
| Wine Pairing: | Sauvignon Blanc, Chenin Blanc, Pinot Gris/Grigio, Orvieto, Viognier |
| Meal Type: | Appetizer |
| Main Ingredient: | Fish |
| Ingredients: | 1/2 pounds large sea scallops (about 20) 3 tablespoons extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1 navel orange 2 tablespoons fresh lime juice 3/4 seedless cucumber grated or chopped finely 2 tablespoons thinly sliced shallot 1 to 2 teaspoons finely chopped fresh jalapeño chile, including seeds 1/4 cup chopped fresh cilantro Also needed: 5 metal or wooden skewers (if using wooden, soak in water 30 minutes) |
| Instructions: | Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer. Prepare grill for direct-heat cooking over high heat. Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes. Transfer to a plate and cool slightly. While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop enough segments to measure 1/4 cup and transfer to a large bowl (reserve remaining orange for another use). Stir in lime juice, cucumber, shallot, jalapeño (to taste), and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro. |
| Wine Pairing: | Rose, Pinot Gris/Grigio, Sparkling, Chardonnay, Sauvignon Blanc |
| Meal Type: | Brunch |
| Main Ingredient: | Fish, Eggs |
| Ingredients: | For pastry 1 1/4 cups all-purpose flour 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes 2 tablespoons cold vegetable shortening 1/4 teaspoon salt 3 to 4 tablespoons ice water For filling 1/2 lb lump crabmeat, picked over 4 large eggs 11/2 cups heavy cream 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh parsley 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon freshly grated nutmeg 2 oz coarsely grated parmesan cheese (1/2 cup) 2 oz coarsely grated mozzerella cheese (1/2 cup) |
| Instructions: | Make pastry: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.) Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour. Roll out dough into a 12-inch round on a lightly floured surface with a floured rolling pin and fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 375°F. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes. Make filling: Whisk together eggs, cream, herbs, salt, pepper, and nutmeg, then stir in cheeses and crabmeat. Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes. |
| Wine Pairing: | Sauvignon Blanc, Reisling, Gewurztraminer, Viognier |
| Meal Type: | Dinner |
| Main Ingredient: | Fish |
| Ingredients: | Shrimp Curry 2 oranges 1 pound large shrimp, tails on, peeled and deveined 1 tablespoon hot curry powder 1/4 teaspoon coarse salt, plus more to taste 1/4 teaspoon freshly ground pepper, plus more to taste 2 tablespoons olive oil 1 small onion, cut into 1/4-inch dice 2 stalks celery, strings removed, cut into 1/4-inch dice 1 teaspoon dried oregano 1 cup tomato juice 1/2 cup heavy cream or yogurt Sprigs fresh oregano, for garnish 2 cups of cooked basmati rice Raita 1 3/4 cups plain yogurt 1/2 medium cucumber, peeled and seeded 1/2 teaspoon salt 1/2 teaspoon ground cumin 1 sprigs fresh mint, coarsely chopped, plus more for garnish |
| Instructions: | For Raita: Place yogurt in a medium-size mixing bowl. On the large holes of a box grater, grate cucumber directly into the bowl. Season the mixture with salt, cumin, and mint, stirring well. Chill the raita slightly. Garnish with chopped mint, and serve. For Curry: Using a citrus zester or the small holes of a box grater, zest oranges. Squeeze juice of oranges into a small bowl. Set zest and juice aside. In a large bowl, combine half of the zest with shrimp, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat. Heat 1 tablespoon olive oil in a large saute pan over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate. Heat remaining tablespoon oil. Add onion, celery, oregano, and remaining 1 1/2 teaspoons curry powder; cook until onion is translucent, about 4 minutes. Add orange and tomato juices; cook until liquid starts to thicken, about 8 minutes. Return the shrimp to saute pan, and cook until heated through, about 2 minutes. Stir in the cream. Add the remaining orange zest; season with salt and pepper. Garnish with fresh oregano, and serve. |
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| Ingredients: | Eggplant 2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds 1 tablespoon kosher salt 8 slices high-quality white bread (about 8 ounces), torn into quarters 1 cup grated Parmesan cheese (about 2 ounces) Table salt and ground black pepper 1 cup unbleached all-purpose flour 4 large eggs 6 tablespoons vegetable oil Tomato Sauce 3 cans (14 1/2 ounces each) diced tomatoes 2 tablespoons extra-virgin olive oil 4 medium cloves garlic , minced or pressed through garlic press (about 1 generous tablespoon) 1/4 teaspoon red pepper flakes 1/2 cup fresh basil leaves chopped Table salt and ground black pepper 8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups) 1/2 cup grated Parmesan cheese (about 1 ounce) 10 fresh basil leaves torn, for garnish |
| Instructions: | FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 4 cups). Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set aside. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Stir in basil and season to taste with salt and pepper. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/4 cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately. |
| Wine Pairing: | Chardonnay, Sauvignon Blanc, Pinot Noir, Pinot Gris/Grigio |
| Meal Type: | Side Dish |
| Main Ingredient: | Vegetables |
| Ingredients: | 2 large seedless oranges , zest and pith removed, fruit sections and juice saved 1 medium bulb fennel (about 1 1/4 pounds), stems, fronds, and base trimmed (see illustrations 1 and 2) 1/3 cup small black olives 12 fresh mint leaves , cut crosswise into thin strips Table salt and ground black pepper 2 tablespoons extra-virgin olive oil |
| Instructions: | Place orange sections and juice in large bowl. Halve and core fennel. With cut side down and knife parallel to work surface, slice each fennel half crosswise to yield 1/4-inch slices. Then, with knife perpendicular to work surface, cut each fennel half lengthwise to yield long 1/4-inch-thin strips. Add fennel, olives, and mint to oranges. Season with salt and pepper to taste. Drizzle with oil and toss gently. Serve immediately. |
| Wine Pairing: | Chardonnay, Merlot, Bordeaux Blends, Rioja, Pinot Noir, Rhone Blends |
| Meal Type: | Dinner |
| Main Ingredient: | Chicken |
| Ingredients: | Chicken and Brine 1/2 cup table salt 10 cloves garlic, unpeeled 3 sprigs fresh rosemary 1 whole chicken (about 4 pounds), giblets discarded Garlic-Rosemary Paste 2 teaspoons minced fresh rosemary 2 medium cloves garlic, minced or press through garlic press (2 teaspoons) 1/8 teaspoon table salt ground black pepper 1 tablespoon extra-virgin olive oil plus extra for brushing chicken 1 1/2 pounds small red potatoes or Yukon Gold potatoes (2-inch), quartered 10 cloves medium-large garlic, unpeeled 1 1/2 tablespoons extra-virgin olive oil 1/4 teaspoon table salt 1/4 teaspoon ground black pepper |
| Instructions: | FOR THE CHICKEN AND BRINE: Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air. Pound with meat pounder or rolling pin until garlic cloves are crushed. Transfer mixture to large container or stockpot and stir in 2 cups hot tap water; let stand 10 minutes to release flavors. Add 1 1/2 quarts cold tap water and stir until salt is dissolved. Submerge chicken in brine and refrigerate 1 hour. Remove chicken from brine and pat dry with paper towels. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Set V-rack in small roasting pan and lightly spray rack with nonstick cooking spray. FOR THE PASTE: Stir together rosemary, garlic, salt, 1/4 teaspoon pepper, and 1 tablespoon oil in small bowl. Rub about 1 1/2 teaspoons of paste in cavity of chicken. Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh by rubbing surface of skin. Tie ends of drumsticks together with kitchen twine and tuck wings behind back. Rub all sides of chicken with 2 teaspoons oil and season with pepper. Set chicken breast-side down on prepared V-rack and roast 15 minutes. During first 15 minutes of roasting, toss potatoes, unpeeled garlic cloves, olive oil, and salt and pepper in medium bowl. After chicken has roasted 15 minutes, scatter potatoes and garlic in single layer in roasting pan; roast for another 15 minutes. Remove roasting pan from oven; decrease oven temperature to 375 degrees. Using tongs or wads of paper towels, rotate chicken breast-side up; brush breast with 1 teaspoon oil and stir potatoes. Continue to roast until chicken is medium golden brown and instant-read thermometer inserted into thickest part of breast and thigh registers about 160 and 175 degrees, respectively. Transfer chicken to large plate. While chicken rests, transfer potatoes and garlic to large paper towel-lined plate and pat with additional paper towels. Carve chicken and serve with potatoes and garlic. |
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| Ingredients: | Lamb and Brine 1/4 cup kosher salt (or 2 tablespoons table salt) 1/4 cup sugar 12 medium cloves garlic , crushed 5 - 7 pound boneless leg of domestic lamb with sirloin muscle removed Garlic-Parsley Paste 2 medium heads garlic , outer papery skins removed and top third of head cut off and discarded 1 tablespoon olive oil 2 tablespoons minced fresh parsley leaves Kosher salt and ground black pepper 3 tablespoons vegetable oil |
| Instructions: | Combine salt, sugar, and crushed garlic with 2 quarts water in large bowl or container; stir until salt and sugar dissolve. Prepare lamb as shown through illustration 4 (see below, "Preparing the Lamb"). Submerge lamb in brine, cover, and refrigerate for 2 hours. While lamb brines, adjust oven rack to middle position and heat oven to 400 degrees. Place garlic heads cut side up on sheet of aluminum foil and drizzle with olive oil. Wrap foil tightly around garlic; place on baking sheet and roast until cloves are very soft and golden brown, 40 to 45 minutes. When cool enough to handle, squeeze garlic head to remove cloves from skins. Mash cloves into paste with side of chef's knife. Combine 2 tablespoons garlic paste and parsley in small bowl. (Reserve remaining paste for Roasted Garlic Jus, if making; see related recipe.) Remove lamb from brine and pat dry with paper towels. Finish lamb preparation (illustrations 5 and 6). Season each roast with salt and pepper. Heat vegetable oil in 12-inch ovensafe skillet over medium-high heat until shimmering. Place lamb roasts in skillet and cook until well browned on all sides, about 12 minutes total. Place skillet in oven and roast until instant-read thermometer inserted into center of each roast reads 125 degrees for medium-rare, or 130 to 135 degrees for medium to medium-well. (Roasting time will range from 8 to 25 minutes depending on size of roasts; begin checking after 7 minutes and transfer each roast to platter as it reaches desired temperature.) Let lamb rest, tented with foil, about 15 minutes. Snip twine off roasts, cut into 1/4-inch slices, and serve. |
| Wine Pairing: | Chardonnay, Sparkling |
| Meal Type: | Appetizer |
| Main Ingredient: | Cheese |
| Ingredients: | 1 cup hot water 1/2 cup butter 1/4 teaspoon salt 1/4 teaspoon sugar 1 cup flour 4 eggs (approximately) 2/3 cup grated Gruyère cheese 1 teaspoon dry mustard 1 teaspoon fresh thyme |
| Instructions: | Combine the water, butter, salt and sugar and heat until the butter is melted. Add the flour and stir vigorously with a wooden spoon until the dough forms a firm ball and breaks away from the edges of the pan. Remove the dough from the pan and beat in the eggs, one by one. If the eggs are very large, you may not need 4, if they are small, you may need more. Use enough to make the pâte à choux firm, smooth and waxy. Add the cheese, mustard and thyme to the pâte à choux and blend thoroughly. Butter a baking sheet and drop the dough by spoonfuls, or force it through the plain tube of a pastry bag, making small round mounds on the sheets. Sprinkle with a little additional cheese and a little cayenne or a few dashes of Tabasco. Bake in a 375°F oven for 35 to 40 minutes. Turn off the heat and allow the gougère to dry out in the oven for a few minutes before removing them. This will prevent them from weeping — that is, showing drops of moisture. |
| Wine Pairing: | Sauvignon Blanc, Chardonnay, Chenin Blanc, Pinot Gris/Grigio, Rose |
| Meal Type: | Appetizer |
| Main Ingredient: | Fish |
| Ingredients: | 1 cup olive oil 1 tablespoon dried oregano, crumbled 1 tablespoon dried thyme, crumbled 2 teaspoons freshly grated lemon zest 2 teaspoons coarse salt 2 teaspoons freshly ground black pepper 24 prawns or jumbo shrimp 3 tablespoons fresh lemon juice lemon wedges as an accompaniment |
| Instructions: | In a large bowl stir together the oil, the herbs, the zest, the salt, and the pepper, add the prawns, and toss them to coat them well. Let the prawns marinate, covered and chilled, for at least 1 hour or overnight. Stir in the lemon juice, let the mixture stand at room temperature for 30 minutes, and drain the prawns in a fine sieve. Grill the herb-coated prawns on a rack set about 4 inches over glowing coals for 3 minutes on each side, or until they are cooked through. (Alternatively, the prawns may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.) Divide the prawns among 8 plates and serve them with the lemon wedges. |
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| Ingredients: | Fish Stock 3 pounds fish trimmings , rinsed and cut into 3-inch pieces (see illustrations below) 1 medium onion , cut into small dice 2 medium carrots , cut into small dice 1 large rib celery , cut into small dice 8 parsley stems , chopped 1 cup dry white wine 1/4 medium lemon 10 black peppercorns 2 bay leaves 1 dried chile pepper (of your choice) Fish Stew Base 2 tablespoons olive oil 2 medium onions , cut into small dice 3 medium cloves garlic , minced 12 olives (preferably Sicilian oil-cured), pitted and halved 2 tablespoons pine nuts , toasted 2 tablespoons golden raisins 1/2 cup dry white wine 2 cups medium tomatoes , chopped, or canned tomatoes 2 large bay leaves 1/8 teaspoon cayenne pepper (or more to taste) Table salt and ground black pepper 2 tablespoons fresh mint leaves , minced (or more to taste) Fish Fillets and Garnish 3 pounds tuna steaks (about 6 steaks) olive oil 3 tablespoons fresh parsley leaves , for garnish |
| Instructions: | For the Fish Stock -- Put all ingredients in a 6- to 8-quart pot. Cover with 2 3/4 quarts cold water. Bring to boil over medium heat; simmer slowly for about 1 hour, periodically skimming away scum that rises to surface. Strain stock through double thickness of cheesecloth, pressing out as much liquid as possible with back of a spoon. Reserve 4 1/2 cups for this recipe; save the remainder for another use. (Stock can be cooled and refrigerated up to three days or frozen up to three months.) For the Fish Stew Base -- Heat oil in a large soup kettle. Add onions, and garlic; cook over medium heat until softened, about 10 minutes. Add wine; simmer until reduced by half, 2 to 3 minutes. Add remaining ingredients and bring to boil; simmer until thickened to a tomato sauce consistency, 15 to 20 minutes. Adjust seasonings. (Base can be cooled and refrigerated up to three days or frozen up to three months.) Mix base and fish stock; bring to boil. Reduce heat to simmer and adjust seasonings with salt, pepper, and cayenne to taste. For the Stew: Brush tuna steaks with olive oil and grill or broil until almost cooked through, about 3 minutes on each side. Set aside. Add fish to simmering base and stock, remove from heat and let stand 5 minutes. Put soup in a tureen or ladle into individual soup plates. Sprinkle with parsley, for garnish, and serve immediately. |
| Wine Pairing: | Sauvignon Blanc, Rose, Orvieto |
| Meal Type: | |
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| Ingredients: | 18 tablespoons extra-virgin olive oil 1/4 cup chopped fresh mint 1/4 cup chopped fresh basil 6 large garlic cloves, chopped 1/2 teaspoon dried crushed red pepper 6 medium-size zucchini (about 1 pound total), trimmed, each cut lengthwise into 4 strips 4 medium-size Japanese eggplants (about 1 pound total), trimmed, each cut lengthwise into 4 strips 4 medium-size red bell peppers (about 1 3/4 pounds total), stemmed, seeded, each cut lengthwise into 6 strips 2 fresh tomatoes 2 8-ounce balls fresh water-packed mozzarella cheese, thinly sliced |
| Instructions: | Spoon 6 tablespoons oil into each of 3 small bowls. Add chopped mint to first bowl. Add basil and half of garlic to second bowl, and add dried crushed red pepper and remaining garlic to third bowl. Season each oil with salt and pepper. Combine zucchini and 2 tablespoons mint marinade in medium bowl; toss to coat. Combine eggplant and 2 tablespoons basil marinade in another bowl; toss to coat. Combine bell peppers and 2 tablespoons crushed-pepper marinade in third bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.) Prepare barbecue (medium-high heat). Grill vegetables until just charred and tender, turning occasionally, about 5 minutes. Arrange vegetables on platter; sprinkle with salt and pepper. Drizzle each with its marinade. (Can be made 2 hours ahead. Let stand at room temperature.) Add cheese and sliced tomatoes to platter and serve. |
| Wine Pairing: | Chardonnay |
| Meal Type: | Dinner |
| Main Ingredient: | Fish |
| Ingredients: | For beurre blanc 3 grapefruit (preferably 2 white and 1 pink or red) 1/4 cup dry white wine 1 shallot, minced 2 tablespoons white-wine vinegar 1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces For fish and vegetables 4 (1/2-inch-thick) halibut steaks with skin (1 1/2 lb) 3 tablespoons vegetable oil 1 lb fresh shiitake mushrooms, stems discarded and caps thinly sliced 2 Belgian endives, trimmed and cut crosswise into 1-inch-thick slices |
| Instructions: | Finely grate 1 teaspoon zest from a grapefruit. Squeeze 1/2 cup juice from a white grapefruit. Cut peel, including all white pith, from remaining fruit with a sharp paring knife and cut segments free from membranes. Chop enough grapefruit segments (use all colors) to measure 1/2 cup. Reserve 1 cup of remaining whole segments. Boil juice, wine, shallot, and vinegar in a small heavy saucepan until reduced to about 1 tablespoon. Reduce heat to low and whisk in butter 1 piece at a time, lifting pan from heat occasionally to cool sauce and adding each new piece of butter before previous one has melted completely (sauce must not get hot enough to separate). Stir in chopped grapefruit and season with salt and pepper. Keep beurre blanc warm in a metal bowl set over a saucepan of hot water. Cook fish and vegetables: Preheat oven to 250°F. Pat halibut dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, in batches if necessary, turning over once, until golden brown and just cooked through, about 5 minutes total. Transfer fish to a shallow baking pan and keep warm in oven. Wipe skillet clean and heat remaining 1 1/2 tablespoons oil over moderately high heat until hot but not smoking, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, 5 to 7 minutes. Add endives and sauté, stirring, until leaves are slightly wilted, about 1 minute. Stir in reserved whole grapefruit segments and remove from heat. Serve fish over mushrooms, topped with beurre blanc and zest. |
| Wine Pairing: | Sauvignon Blanc, Sparkling, Pinot Gris/Grigio |
| Meal Type: | Appetizer |
| Main Ingredient: | Cheese |
| Ingredients: | 3 ounces Melba toasts , white (about 2 cups) 1 teaspoon ground black pepper 3 large eggs 2 tablespoons Dijon mustard 1 tablespoon minced fresh thyme leaves 1 tablespoon fresh chives 12 ounces goat cheese , firm extra-virgin olive oil |
| Instructions: | In food processor, process Melba toasts to fine even crumbs, about 1 1/2 minutes; transfer crumbs to medium bowl and stir in pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl. Using kitchen twine or dental floss, divide cheese into 12 evenly sized pieces. Roll each piece into a ball; roll each ball in herbs to coat lightly. Transfer 6 pieces to egg mixture, turn each piece to coat; transfer to Melba crumbs and turn each piece to coat, pressing crumbs into cheese. Flatten each ball into disk about 1 1/2 inches wide and 1 inch thick and set on baking sheet. Repeat process with remaining 6 pieces cheese. Freeze cheese until firm, about 30 minutes. (Cheese may be wrapped tightly in plastic wrap and frozen up to 1 week.) Adjust oven rack to uppermost position; heat to 475 degrees. Remove cheese from freezer and brush tops and sides evenly with olive oil. Bake until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes (or 9 to 12 minutes if cheese is completely frozen). Using thin metal spatula, transfer cheese to paper towel-lined plate and cool 3 minutes. |
| Wine Pairing: | Sauvignon Blanc |
| Meal Type: | Dinner |
| Main Ingredient: | Chicken, Vegetables |
| Ingredients: | 1 Whole Chicken (3 to 4 pounds), rinsed, patted dry and cut into 8 pieces Table salt and ground black pepper 2 tablespoons olive oil 1 cinnamon stick (3-inches) 1 medium onion , chopped fine 1 rib of celery, sliced 1 red bell pepper , cored, seeded, and cut into medium dice 3 cloves garlic, minced 1 teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 cups basmati rice 1 (14oz) can chopped tomatoes, drained (about 1 cup) and 1/2 cup liquid reserved 1/2 cup white wine teaspoon sea salt |
| Instructions: | Sprinkle chicken pieces liberally on both sides with salt and ground black pepper. Heat oil until shimmering in large, heavy, non-reactive Dutch oven over high heat. Add chicken pieces skin side down; cook, without moving them, until well browned, about 6 minutes. Turn chicken pieces over with tongs and cook, again without moving them, until well browned on second side, about 6 minutes longer. Remove from pot and set aside. Pour all but 2 tablespoons fat from pot; return to burner. Reduce heat to medium; add cinnamon stick, sauté, stirring with wooden spoon until it unfurls, about 15 seconds. Add onion and green bell pepers and sauté, stirring frequently, until softened, about 5 to 6 minutes. Add garlic, ground turmeric, coriander, and cumin and sauté until fragrant, approximately 1 minute longer. Stir in rice and cook, stirring frequently, until coated and glistening, about 1 minute longer. Add tomatoes with reserved liquid, wine, salt, and 2 cups water, scraping browned bits off pot bottom with wooden spoon. Return chicken thighs and legs to pot; bring to boil. Reduce heat to low, cover, and simmer gently for 15 minutes. Add chicken breast pieces and stir ingredients gently until rice is thoroughly mixed; replace cover and simmer until both rice and chicken are tender, 10 to 15 minutes longer. Cover pot, and allow dish to rest for 5 minutes; serve immediately. |
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| Ingredients: | 2 tablespoons curry powder (sweet or mild) 1 1/2 teaspoons garam masala (see note above) 1/4 cup vegetable oil 2 medium onions , chopped fine (about 2 cups) 12 ounces Red Bliss potatoes , scrubbed and cut into 1/2-inch pieces (about 2 cups) 3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon) 1 tablespoon finely grated fresh ginger 1 - 1 1/2 serrano chiles , ribs, seeds, and flesh minced (see note above) 1 tablespoon tomato paste 1/2 medium head cauliflower , trimmed, cored, and cut into 1-inch flo |