Fresh sardines are among the most sustainable seafood choices. Plus, they are rich in omega-3 fatty acids and have very low levels of mercury relative to larger fish.
Pairing: Vibrant, medium-bodied white: 2009 Occhipinti SP86 Bianco.
For this recipe, summer watermelon and chicken come together in a puckery salad dressing made with lime juice and fish sauce.
Pairing: Lively rosé: 2010 Palmina Botasea.
Pairing: Fruit-forward Pinot Gris: 2010 Elk Cove.
Nikole Herriott's blog, Forty-Sixth at Grace (fortysixthatgrace.blogspot.com) has some of the web's best food photos, styled with kitchen tools she sells online. Here, her pretty halibut in parchment.
Pairing: Unoaked Chardonnay: 2009 A to Z.
"We have wood-burning ovens that retain a lot of heat after a day of cooking pizzas," explains Travis Lett. "So we often use them overnight for things like this slow-cooked leg of lamb." While Lett cooks his lamb for up to 10 hours, this version in a conventional oven cuts the cooking time by more than half.
Pairing: Dark, blackberry-scented Syrah: 2009 Qupé Central Coast.
