Pairing of the Day: June 13-17, 2011

By Food & Wine
Updated March 08, 2017

1 of 5

Scallops with Warm Tomato-Basil Dressing

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Pairing: Crisp pilsner: Left Hand Polestar.

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Grilled Broccoli and Bread Salad with Pickled Shallots

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"Grilling over an open flame is my favorite way of cooking," says Charlie Parker. "It gives food so much flavor without the need for butter." Here, he serves lightly charred broccoli and ciabatta cubes in a twist on an Italian bread-and-tomato salad.

Pairing: Crisp, light pilsner: Bitburger.

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Spinach Fettuccine with Tangy Grilled Summer Squash

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At her restaurant, Amanda Cohen tosses herb fettuccine with pickled squash blossoms and grilled zucchini. This simplified recipe features squash that's pickled and then grilled, plus freshly sautéed squash.

Pairing: Herb-scented Sauvignon Blanc: 2009 Benziger.

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4 of 5

Balinese Grilled Chicken

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On a surfing trip to Indonesia, Pete Evans tried a version of this chicken roasted over an open fire. The turmeric, chiles and ginger in the marinade are popular flavors in Indonesian cooking.

Pairing: Lush Viognier: 2008 Miner Family Vineyards Simpson Valley.

Fast and Easy Chicken Recipes

5 of 5

Umami Burgers with Port and Stilton

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Resist the urge to pile on any of the usual toppings—lettuce, tomato, ketchup. "The port is your condiment," explains Umami Burger's Adam Fleischman.

Tip: Burger purists handle ground meat as little as possible; over-working the beef can create a tight, meatloaf texture.

Pairing: Malty brown ale: Brooklyn Brewery Brown Ale.

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