You haven't really had an authentic Southern restaurant experience until you've had meat-and-three: a choice of meat plus three vegetable side dishes. Here, Bobby Flay bakes chicken—the centerpiece of many a meat-and-three—with a sticky sweet-and-spicy honey glaze inspired by the Savannah Bee Company's tupelo honey. More Recipes From Bobby Flay
Meat-and-three is a truly American meal, and Zinfandel is a truly American grape—even if its origins lie in Croatia (it is descended from an obscure varietal called Crljenak). For this dish, pour a rich Zinfandel from California's Amador County.