Pairing of the Day: June 28-July 2, 2010
Xie Xie's Tofu Salad with Pickled Vegetables
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
Tuna Niçoise Burgers
Fennel-Garlic Chicken Legs
Green Tomatoes with Pistachio Relish
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
Grilled Texas Rib Eye
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