Pairing of the Day: August 16-20, 2010
Grilled Flank Steak with Sichuan Peppercorns
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
Supercrispy Pan-Fried Chicken
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
Pork Fried Rice
Chicken in Tarragon-Mustard Cream Sauce
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
Raspberry Tart with a Pistachio Crust
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