Pairing of the Day: August 16-20, 2010

By Food & Wine
Updated March 08, 2017

1 of 5

Grilled Flank Steak with Sichuan Peppercorns

Go to Recipe

Marcia Kiesel loves the numbing heat of Sichuan peppercorns. Inspired by dan dan, the Sichuan noodle dish, she seasons flank steaks with a simple but potent blend of the peppercorns and store-bought Chinese black bean–garlic paste.

Pairing: Peppery, berry-rich Washington Syrah: 2008 Substance

More Amazing Steaks

Advertisement
Advertisement

2 of 5

Supercrispy Pan-Fried Chicken

Go to Recipe

Instead of deep-frying chicken in a vat of oil, Angie Mosier prefers pan-frying, which creates delightfully crunchy and moist chicken without requiring quite so much oil. "For a covered-dish dinner, there's nothing better than a tray of drumsticks, which are easy to eat standing up," she says.

Pairing: A Chardonnay from California's Santa Lucia Highlands

3 of 5

Pork Fried Rice

Go to Recipe

Chicago shoppers are in luck: Takashi Yagihashi (an F&W Best New Chef 2000) has opened a Japanese-style noodle shop in the Macy's on State Street. On his menu is this pork fried rice, his favorite childhood after-school snack.

Pairing: An Australian Shiraz

Advertisement

4 of 5

Chicken in Tarragon-Mustard Cream Sauce

Go to Recipe

Grace Parisi steals the flavors from a classic French pan sauce (mustard, tarragon, white wine and cream) for this quick chicken sauté.

Pairing: A balanced, elegant white Burgundy

5 of 5

Raspberry Tart with a Pistachio Crust

Go to Recipe

Pastry chef Jennifer McCoy of Craft in New York City bristles when other people offer to bring dessert to parties. "What are they thinking?" she says. "That's mine!" McCoy often brings this raspberry tart, with its creamy filling and pistachio-studded crust. She packs the components separately and assembles the tart just before serving.

Pairing: Sweet, lightly fizzy Moscato d'Asti: 2009 Gianni Doglia

More Fruit Desserts

Replay gallery

Share the Gallery

Up Next

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