Suggested wine pairings for recipes from some of our favorite Boston chefs, from Chinese chicken salad to shrimp-and-feta-stuffed zucchini.
Food & Wine
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Vietnamese-Style Banh Mi Burgers
Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots and sprigs of cilantro are wonderful.
Tim Cushman is a master at preparing raw fish. Here he dresses salmon with a little citrus-soy dressing, then tops it with fresh ginger and chives before bathing it in a hot sesame-oil mixture. The heat from the oil cooks the salmon just slightly, creating a luxurious texture and fragrance.
Pairing: Substanial Southern French white: 2007 M. Chapoutier Les Meysonniers Crozes-Hermitage Blanc.
Although this Italian standard has suffered at the hands of lesser chefs, Barbara Lynch redeems it. She ably deconstructs what is often a heavy sauce into its vivid components: bright red strips of bell pepper, sweet slices of onion, hot pickled peppers and fresh chopped tomatoes.
Ana Sortun tops stuffed zucchini with a tangy sauce of feta, olive oil and Hungarian peppers (spicy wax chiles). To make the dish easier, top the roasted zucchini with a little feta, then broil briefly.
Pairing: Vibrant Greek white: 2009 Costa Lazaridi Amethystos.