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Pinot Grigio Pairings

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Grilled Seafood Kebabs and Orecchiette with Arugula

Jeff Smith rarely cooks a dish the same way twice, a habit he learned from his mother. “I used to ask her, ’How long do you cook this?’ And she always answered, ’Until it’s done.’ She taught me to trust my palate and my instincts.” Smith first cooked these quick kebabs during a trip to Nantucket, Massachusetts. The dish (and its various incarnations) became a favorite of his wife’s, “but she gets frustrated because I never write the recipe down.”

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