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

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

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

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

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

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