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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.

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
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