Michael Chiarello's Cooking Demos and Q&A

Chef Michael Chiarello demonstrates how to make dishes for a vineyard picnic, plus offers key wine pairing tips.
Michael Chiarello
© Cedric Angeles

Roast Brined Chicken with Raisin and Pine Nut Agrodolce

"Brining isn't imperative," says Michael Chiarello, "but it adds juiciness." Before roasting, he rubs the brined birds with a spice mix and brushes them with butter; the flavors are even better at room temperature, making this a stellar picnic dish.

Roasted Artichokes and Prosciutto

Artichokes are notorious for making wine taste bitter. To prevent that, Chiarello slow-roasts artichoke hearts in extra-virgin olive oil to bring out their sweetness, then serves them with prosciutto, an ingredient that matches particularly well with wine.

Calabrese Mustard Greens

Just a little red wine vinegar transforms this otherwise familiar bowl of garlicky greens.

More Wine Pairing Tips from Michael Chiarello

PUBLISHED October 2010

YOU MIGHT ALSO LIKE