Dried mung bean noodles or vermicelli work equally well in this recipe by Sang Yoon.
Pairing Suggestion: This spicy noodle dish is terrific with a glass of Orval. The Trappist ale, Sang Yoon says, has an unusually light candied-orange flavor that's delicious with the citrusy Sichuan peppercorns flavoring the plump shrimp.
At Eataly's pasta and pizza counter, Mario Batali's team serves three different pasta shapes with a choice of about five different sauces ("made by some crazy dudes," says Batali). For the first time ever, he's going to let his customers match the sauce with the pasta shape. This sauce, an ever-so-slightly creamy ragù made with ground beef, pancetta and ham, is flavored with tomato paste instead of canned tomatoes.
"A good sauce is the bridge between the meat and the wine," says Ken Frank. When pairing beef with Cabernet, he usually serves a hearty red-wine sauce, like the one on these short ribs. Veal stock gives the dish extra-deep flavor, but chicken stock (preferably homemade) works well too.
Pairing Suggestion: With its currantlike fruit, firm tannins and lush body, Cabernet is a Napa Valley classic that goes well with most beef and lamb dishes.
These tender short ribs are served in an intense broth made sweet with mirin and brown sugar and dark with soy sauce and sherry. "This is a variation of a Korean dish called kalbi tang," Sang Yoon says.
Pairing Suggestion: For a beer match, Yoon recommends a caramelly dubbel such as Westmalle.
Fideos are thin, often toasted noodles that are used in a paella-like Spanish dish called fideuá. Chris Ainsworth cooks his fideos over the grill with a saffron-scented ham-hock broth and head-on prawns, but the recipe is also good with standard shrimp.
Pairing Suggestion: This might seem like white-wine food, but most Spaniards—and guests at MacLachlan's party—drink red wine with fideos. The dish is rich enough to go well with fairly hearty bottlings, such as a blend of Cabernet Sauvignon, Merlot and Syrah.