Pairing of the Day: June 28-July 2, 2010
Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa's tofu-topped green salad at New York City's Xie Xie (shay-shay; "thank you" in Mandarin). They are supereasy to make, but for a great shortcut, use store-bought kimchi (a chile-flecked Korean pickle that's often made with cabbage) in place of both.
Pairing: Citrusy Australian Riesling: 2008 Penfolds Thomas Hyland
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