Boston Chef Recipe Pairings

By Food & Wine
Updated January 11, 2017
Suggested wine pairings for recipes from some of our favorite Boston chefs, from Chinese chicken salad to shrimp-and-feta-stuffed zucchini.
Start Slideshow

1 of 10

Vietnamese-Style Banh Mi Burgers

Go to Recipe

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.

Pairing: Robust Shiraz: 2009 Layer Cake.

Advertisement
Advertisement

2 of 10

Chinese Chicken Salad

Go to Recipe

Joanne Chang prepares this salad when she's craving Chinese food but wants something light and easy. She sometimes makes it even crunchier by adding napa cabbage, cucumbers and carrots.

Pairing: Citrusy, floral Gewürztraminer: 2009 Viñedos Emiliana Natura.

3 of 10

Salmon Sashimi with Ginger and Hot Sesame Oil

Go to Recipe

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.

Advertisement

4 of 10

Fig-and-Prosciutto Flatbreads

Go to Recipe

A staple at Todd English's Olives restaurants is his much-lauded house-made flatbread, topped with sticky-sweet fig jam, pungent Gorgonzola cheese and salty prosciutto.

Pairing: Chianti Classico: 2006 Banfi.

5 of 10

Za'atar Flatbreads with Cucumber-Yogurt Salad

Go to Recipe

Ana Sortun sprinkles flatbreads with za'atar, the Middle Eastern blend of sesame seeds, herbs and sumac.

Pairing: Crisp Sauvignon Blanc: 2009 Cono Sur Visión Sauvignon Blanc.

6 of 10

Dan Dan Noodles

Go to Recipe

Joanne Chang, owner of Flour Bakery + Café in Boston, sets aside her rolling pin to make stir-fries and noodle dishes like this peanutty dan dan at a second restaurant.

Pairing: Dry, vibrant, fruity rosé: 2009 La Vieille Ferme Cotes du Ventoux.

Advertisement
Advertisement
Advertisement

7 of 10

Spicy Chicken Cacciatore

Go to Recipe

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.

Pairing: Spicy Italian red: 2007 Banfi Centine.

8 of 10

Shrimp-and-Feta-Stuffed Zucchini

Go to Recipe

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.

9 of 10

Potato, Leek and Radish Green Vichyssoise

Go to Recipe

Tony Maws was experimenting with a vichyssoise for his restaurant staff meal when he decided to add radish greens. They made the cold soup so vibrant that Maws put the dish on his menu.

Pairing: Citrusy Prosecco: NV Mionetto.

Advertisement
Advertisement
Advertisement

10 of 10

Bluefish Chowder

Go to Recipe

If you want to keep this chowder light, omit the cream and add a little bit more stock. For the best flavor, let the finished chowder stand for 1 hour and reheat gently before serving.

Pairing: Creamy Chardonnay: 2009 Cono Sur Bicycle.

Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.foodandwine.com