Wine and Food Splurges
Scallops with Potato Pancakes and Caviar Sauce
1995 Charles Heidsieck Blanc des Millénaires
Roasted Lobsters with Verjus and Tarragon
Verjus, a cooking liquid pressed from unripe grapes, is a staple of classic French cooking; chefs love it today for its pleasant tang, which is much milder than vinegar. David Page uses verjus two ways here: to help baste the lobster as it roasts and to brighten a jalapeño-and-tarragon-inflected vinaigrette served over the sweet meat.
Coriander-Crusted Rack of Lamb with Shallot Jus
At Lilette in New Orleans, chef John Harris uses coriander seeds to make a simple, citrusy crust for his French-influenced rack of lamb. Behroush Sharifi's coriander seeds are small, so they cling to the meat; other coriander seeds tend to be larger, so they need to be coarsely ground before they are packed on.
Harissa-Crusted Pork Crown Roast
Crunchy Almond-Crusted Duck Breasts with Chanterelle Salad
2008 Domaine Leflaive Puligny-Montrachet Les Folatières 1er Cru
Burgundy fanatics love to argue about all things Burgundian. But one thing that's universally agreed is that Domaine Leflaive is one of the region's greatest white wine producers. This $220 premier cru bottling, with its round, almost honeyed density and seductive spice notes, is spectacular.
Braised Veal Shoulder with Spring Vegetables
At Edi & The Wolf, chefs Eduard Frauneder and Wolfgang Ban serve goat-cheese-stuffed veal in individual-size portions. Prepared as a whole roast, as in the recipe here, it's a great way to feed a group. To give the braising liquid an even richer flavor, substitute 1 cup of veal demiglace for 1 cup of the beef stock.