My F&W
quick save (...)

10 Ultimate High-Low Recipes

One main ingredient, two delicious dishes: from simple (pork ribs, chocolate cream pie) to spectacular (harissa-crusted pork roast, chocolate soufflés).



Harissa-Crusted Pork Crown Roast
Crown roast is the most kingly of pork presentations, but with 15 ribs, it can feed the entire court. It deserves a wine as spicy and intense as its harissa crust. Try a Zinfandel from older vines, like the peppery 2005 Hendry Block 7 ($30).


Spice-Roasted Ribs with Apricot Glaze
A glaze of apricot preserves and smoked paprika makes these sticky-sweet ribs insanely delicious. They pair effortlessly with the fruitiness of a jammy Zinfandel, such as Cline Cellars's 2005 California Zinfandel ($11).



Veal Chops with Cognac Sauce
“Cognac, cream and truffle butter—how can you possibly go wrong?” Grace Parisi, F&W Test Kitchen Editor, asks. Here, she combines these three rich ingredients in a decadent sauce for juicy pan-roasted veal chops.


Fontina-Stuffed Veal Meatballs
Melissa Rubel hides a surprise inside each of her tender veal meatballs: a molten cheese center. She opted for Fontina, but you can substitute any cheese that melts easily.



Seafood Pan Roast
Exquisite seafood needs only a quick roast and a simple vinaigrette to bring out its sweet, briny flavors. A zesty Australian Riesling will highlight them even more: Try the minerally 2006 Henschke Julius Eden Valley Riesling ($30).


Fritto Misto with Fennel and Lemons
“Fried” can be fabulous when it's lightly battered seafood served with crispy lemons. This lively fritto misto needs a brightly acidic wine; try an affordable Australian Riesling like the citrusy 2006 Jacob's Creek ($9).



Porcini-Potato Cake with Green Salad
Dried porcini mushrooms—which cost about $50 a pound—and aged Gruyère cheese push an ordinary potato pancake into super-deluxe territory. “Sprinkle it with a bit of truffle salt, and it's off the charts,” Grace Parisi says.


Cheddar-Stuffed Potatoes
These overstuffed potatoes prompted a debate in the F&W Test Kitchen: Should they be eaten as a main course (they’re certainly big enough) or as a side dish (juicy steak comes to mind)? “Either,” Melissa Rubel says. “If you want to make it a side dish, just use a smaller potato and adjust the filling acordingly.”



Chocolate Soufflés with Crème Anglais
Top-quality chocolate like Valrhona or Callebaut gives these airy desserts a deep, almost smoky flavor. The bittersweet chocolate matches best with a vintage Port, such as the 2000 Sandeman Vau Vintage Porto ($40).


Chocolate Cream Pie
An ingenious crust made from chocolate wafers turns a simple chocolate pudding into an amazing pie. For an affordable dessert wine to pair with it, try Graham's velvety, super-reliable Six Grapes Reserve Port blend ($23).


Published February 2008


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.