For these shortcakes, macerated fresh berries and homemade whipped cream—flavored with vanilla and lemon zest—are served atop a buttery, tender split cornmeal biscuit for a summery dessert. Stacking and patting down the dough as opposed to kneading it helps you avoid overworking the dough, and also encourages even lamination. The addition of cornmeal in the dough adds great texture and flavor to the biscuits. You can make them earlier in the day and then warm them back up when you're ready to serve.
This summery cobbler is spicy, sweet, and tart with a delicate lavender aroma. Fresh nectarines are the star of the filling — skin-on ones are ideal, but you can also make this dessert with thawed frozen peaches. As you make the biscuit dough, take care not to overwork it, which will make them tough and chewy. Gently folding the dough over onto itself will help create flaky, buttery layers. Serve the finished cobbler with vanilla ice cream or a dollop of whipped cream. Stash any leftovers in the refrigerator and enjoy reheated or at room temperature.
Baking up flaky and buttery in a few short minutes, frozen puff pastry is the secret to simple morning pastries. This sweet, easy breakfast pastry comes together without much planning (just thaw some puff pastry the night before). Be sure to leave the 1-inch border around the edges of the filling to prevent the sweet jam and tangy Meyer lemon–flecked cream cheese from escaping during baking. The tart dried blueberries aren't just a pretty topping; they help balance the sweetness of this nostalgic breakfast treat. While the cream cheese filling and assembly are essential, feel free to play with your choice of fruit preserve in place of the blueberry preserves, or try adding a few chocolate chips if the occasion calls for it.
For this sheet pan dinner, baby potatoes, red onion, and spring onions get a head start in a hot oven, before they are joined by a side of salmon, slathered with mustard and drizzled with toasted garlic oil, which cooks alongside the vegetables for a seamless final presentation. Sommelier Erin Miller, of Charlie Palmer's Dry Creek Kitchen in Healdsburg, California, who provided the inspiration for this dish, notes that it tastes even better when served with a great wine. She recommends a glass of Hirsch Vineyards Raschen Ridge Sonoma Coast Pinot Noir, noting, "The bright acidity of the Hirsch Pinot Noir is a perfect foil for the fresh, fatty fish and flavors of garlic and lemon."
Fresh pea shoots, parsley, and dill make a verdant pesto balanced with salty ricotta salata cheese and nutty roasted sunflower seed kernels. The bright sauce clings beautifully to ruffled mafaldine pasta, but any textured pasta shape will work well. Sommelier Raquel Stevens of Leeward in Portland, Maine, provided the inspiration for this dish. She loves to pair it with Colle Trotta Q500 Passerina, a complex white wine from Abruzzo made from the Passerina grape. "The bright green pea shoots and salty sheep's milk cheese are balanced beautifully by the Colle Trotta Passerina's notes of ripe peach and wildflower honey," she says.
Dipping warm corn tortillas in freshly made red chile sauce infuses each rolled enchilada with the smoky-sweet flavor of New Mexico chiles. The hearty cumin scented beef-and-cheese filling stands up well to the bold sauce; for a quicker vegetarian version, fill the tortillas with 1 ounce of melty cheese, like queso Oaxaca or Monterey Jack. Sommelier Liz Martinez of the Daxton Hotel in Detroit, who provided the inspiration for this dish, suggests pairing red chile enchiladas with a Syrah, such as Cattleya The Initiation Syrah. "A super fruity red wine with darker flavors works as a cooling agent for the red spice," she says. "With its brooding fruit and floral aromatics, Syrah is a great match."
The flavors in this pie scream summer, but don't let cold weather keep you from baking it; thawed frozen fruit works beautifully here. The tart lemon zest and juice in the filling balance the sweetness of the fruit, in contrast with the crunchy turbinado sugar on top of the geometric pieces of pie crust.
Searing sweet Italian sausage in a dry skillet renders the fat, resulting in a deliciously crispy sausage. Tender bell peppers add a welcome vegetal sweetness to this one-pan dinner while they cook down in a blend of savory chicken broth and tangy vinegar perfect for sopping up with crusty bread. Sausage, peppers, and onions is a great dinner to pair with a red wine, says sommelier Theo Lieberman of Pasquale Jones in New York City, who provided the inspiration for this recipe. To go with the sausage, peppers, and onions, he says, "I've been digging Forlorn Hope's Queen of the Sierra red—I like it chilled. It's easy to drink and lends itself to all kinds of food."
This hearty Creole jambalaya is smoky, aromatic, and just a little bit spicy. Rendered fat from a combination of andouille sausage, bacon, and smoked sausage serves as the base, and the dish keeps building from there. Take the time to cook each element of the jambalaya to add browned, caramelized flavor. Make sure to save the shells when peeling and deveining the shrimp, as they'll be used for a homemade shrimp stock that goes in towards the end.