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Flavored minimally with garlic, olive oil and rosemary, these
bites of lamb grilled on a skewer are the height of simplicity. The
dish’s basic seasonings allow the meaty nature of the lamb to
shine through. A small finishing dash
of lemon juice brings the whole combination to life.
Serve With: Dauvergne Ranvier Côtes du Rhône
This recipe calls for ahi, whose pink flesh is slightly richer and more flavorful than the white-fleshed albacore. Coated with a simple dry rub, the tuna is seared briefly over medium-high heat, which helps to prevent the fish from drying out. Green peppercorns give the crust a mild heat.
Serve With: Louis Latour Valmoissine Pinot Noir , Russian Jack Pinot Noir
Star anise, allspice and ginger are all incorporated into this fragrant Asian-inspired dish. For a complete meal, serve steamed jasmine rice alongside.
Serve With: Innocent Bystander Pinot Noir
With its layers of flaky pastry, nutty-sweet almond frangipane
and thinly sliced apples, this tart makes a great last-minute
dessert and is showstoppingly gorgeous. It’s even more delicious
served with lightly whipped crème fraîche.
In this recipe, red bell peppers lend the dish sweetness.
Serve With: Martínez Lacuesta Rioja Joven
This easy, elegant salad is accented with creamy goat cheese, arugula and thyme-accented bread crumbs.
Large, flat, rich and toasty, Spanish Marcona almonds deliver
crunch to this salad of bright oranges and salty-tangy cheese.
Peppery extra-virgin olive oil adds a lusciousness that rounds
out the contrasting tastes.
Serve With: Anselmo Mendes Muros Antigos Loureiro
With their combination of sweet and tangy flavors, Asian-style short ribs are irresistible. Serve with a daikon salad.
Serve With: d’Arenberg The Galvo Garage
A spice-infused brine plus a sweet-tart roasting glaze add inimitable flavor to roast turkey. To save time, prepare the brine mixture (but do not add the turkey) up to 4 days in advance. Cover and refrigerate until ready to use.
Serve With: Gamba Old Vine Moratto Vineyard Zinfandel
This recipe uses a doublecooking method that produces exceptionally tender, tasty meat: the ribs are first rubbed with pungent spices and slowly baked, then finished with a zesty glaze on an outdoor grill.
Serve With: Copain “Les Voisins” Syrah , Morgenster, Stellenbosch
Here, baby back ribs are seasoned with a mop, a sauce that adds flavor and helps prevent the meat from drying out. A bold mixture that includes cider vinegar, Worcestershire sauce and brown sugar, the sauce keeps the mild pork ribs flavorful.
The flavor of this salad sparkles with the bright acidity of red
wine vinegar, whose tartness is tempered by the sweetness of
fresh orange juice. Roasting strawberries with a bit of
sugar intensifies their fruitiness and softens their texture, creating
a nice counterpoint to the salty chee... Read more
Serve With: Graf Hardegg Veltlinsky Rose
Here, quail are roasted with a meaty layer of bacon over them. A fruit compote, such as plum, fig or cherry, would also complement the quail. This entrée would be superb for a holiday meal.
Wrapping bacon around filet mignons—steaks cut from the narrow end of the tenderloin—is an example of the classic French technique called barding. Covering lean pieces of meat such as these with bacon slices or thin sheets of pork fat contributes flavor and preserves juiciness in the finis... Read more
Serve With: Vilafonté , Vilafonté Series C
Here, asparagus is combined with tangy goat cheese and sweet leeks to make a mouthwatering appetizer.
Serve With: Dürnberg Kirchberg Gemischter Satz , Storm Sauvignon Blanc
Here, elegantly ridged morel mushrooms partner with smoky
bacon and caramelized leeks to create a sophisticated baked
fish dish that has just the right blend of earthy and ethereal. A touch of Champagne vinegar adds punch, and a few snips of
fresh chives provide additional color.
It’s easy to forget how rich and delicious eggplant is as a pasta
substitute in this lasagna-like dish. To reduce the bitterness of eggplant, lightly sprinkle
the slices with salt and let drain in a colander set over a plate
for 30 minutes. Pat with paper towels to remove the salt and
bitt... Read more
Serve With: Angelo d'Uva Ricupo
A silky béchamel sauce and lots of Parmigiano-Reggiano cheese give this pasta its richness. The key to a toothsome baked pasta dish such as this is one is to not overcook the farfalle; it should be slightly underdone so that the pasta retains its texture when combined with the sauce... Read more
Serve With: Mirabile Nero d’Avola
Ham owes its popularity not only to its smoky-salty flavor but
also to its ability to feed a lot of people with very little effort
for the cook. This recipe is no exception. The salty meat is accented by the sweet-tart glaze of orange marmalade,
Dijon mustard and fresh ginger.
Though it looks impressive, a whole baked ham is actually easy
to prepare. Carve it at the dining table and serve each guest,
or set the sliced ham on the buffet and let diners serve themselves.
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