Pairing of the Day: September 26-30, 2011

By Food & Wine
Updated March 08, 2017

1 of 5

Yucatán-Spiced Chicken

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These roasted bone-in chicken breasts with a light, citrusy sauce were inspired by Marcie Turney's trip to the Yucatán. At her restaurant, the chicken's burnished color comes from achiote, a paste made with annatto seeds.

Pairing: Rich Chardonnay: 2009 Hanging Vine.

More Great Chicken Recipes

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2 of 5

Cod with Fresh Tomato Sauce and Arborio Rice

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A garlic-tomato sauce for cod gets Sicilian flavor from orange zest and saffron.

Pairing: Zippy, lemony Sauvignon Blanc: 2010 75 Wine Company.

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3 of 5

Poached Eggs with Sunchokes and Comté Polenta

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Chef Way: Bouley serves eggs en cocotte with three purees—fennel, sunchoke and polenta—plus Comté foam.

Easy Way: Home cooks can pair baked eggs with cheese polenta, evoking Bouley's Comté foam with polenta puree.

Pairing: Fresh, wild berry–scented Beaujolais: 2009 Château Thivin Brouilly.

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4 of 5

Herbed Fazzoletti with Asparagus and Burrata

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Pairing: Steely Italian white: 2010 Bollini Trentino Pinot Grigio.

More Great Pastas

5 of 5

Boston Lettuce Salad with Herbs

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The herbed vinaigrette here would be lovely on any summer lettuces.

Pairing: Citrusy, light-bodied Spanish white: 2010 Lícia Albariño.

More Summer Vegetable Recipes

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