Pairing of the Day: June 28-July 2, 2010

By Food & Wine
Updated March 08, 2017

1 of 5

Xie Xie's Tofu Salad with Pickled Vegetables

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Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa's tofu-topped green salad at New York City's Xie Xie (shay-shay; "thank you" in Mandarin). They are supereasy to make, but for a great shortcut, use store-bought kimchi (a chile-flecked Korean pickle that's often made with cabbage) in place of both.

Pairing: Citrusy Australian Riesling: 2008 Penfolds Thomas Hyland

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2 of 5

Tuna Niçoise Burgers

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This tuna burger offers the flavors of a Niçoise salad, on a bun.

Pairing: Strawberry-scented Provençal rosé: 2009 Note Bleue

Plus: F&W's Grilling Guide

3 of 5

Fennel-Garlic Chicken Legs

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To get the most from a marinade—like the fennel-garlic one used for the chicken here—slash the skin and meat so the flavors can seep in.

Pairing: Vibrant, lime-scented Vermentino: 2008 Sella & Mosca La Cala

Plus: F&W's Grilling Guide

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4 of 5

Green Tomatoes with Pistachio Relish

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Relishes typically contain cooked and pickled vegetables; the one here is mouth-tinglingly tangy.

Pairing: An American rosé: 2009 Sokol Blosser Rosé of Pinot Noir or 2009 Edmunds St. John Bone-Jolly

More Easy Recipes from the 2010 Class of Best New Chefs

5 of 5

Grilled Texas Rib Eye

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Most American cooks buy beautifully marbled rib eye steaks without the bone, but Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking.

Pairing: A Malbec: 2008 BenMarco or 2009 Budini

More Amazing Steaks

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