Spicy Tuna Burgers with Soy Glaze
“I like to use soy sauce in pizza dough and burgers,” says chef Tim Cushman. “It fills in flavor holes that salt doesn’t.”
Pairing: 2010 Marcel Lapierre Morgon
White-Bean-and-Ham Stew
This hearty stew called garbure, from southwestern France, is loaded with vegetables, beans and meat, the exact ingredients depending on availability. Jacques Pépin's version includes ham hocks and cabbage and is topped with toasted bread smothered in melted Gruyère cheese. Traditionally, anyone eating the stew would add some red wine to the last few spoonfuls of broth and sip it straight from the bowl.
Pairing: 2010 Clos de la Roilette Fleurie
Harissa Chicken with Green-Chile-and-Tomato Salad
Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like smoked paprika and chipotle chiles.
Pairing: 2011 Terres Dorées l'Ancien Vieilles Vignes Beaujolais
Panko-Crusted Veal Chops with Sorrel Cream
“I don’t eat veal very often, but when I do indulge, I enjoy it,” says Amanda Hallowell, who buys her veal from a local butcher shop that raises its cows on grass, the old-fashioned way. Here, she pan-fries veal chops in a panko crust and serves them with a tangy sauce made with crème fraîche and lemony fresh sorrel.
Pairing: 2010 Château des Jacques Moulin-à-Vent
Chicken in Red Wine Vinegar
For Paula Wolfert, this rustic Lyonnais dish is comfort food. Slow cooking transforms red wine vinegar, tomato, shallots, garlic and a touch of honey into a perfectly balanced sauce for chicken.
Pairing: 2010 Henry Fessy Morgon
Tomato, Chard and Gruyère Casserole
This giant Provençal casserole is called a panade. It’s a gooey, crispy meal-in-one.
Pairing: 2010 Georges Duboeuf Domaine des Rosiers Moulin-à-Vent
s
Fried Chicken Tacos
The fried chicken in these crispy tacos calls for a light-bodied red that can match the dish in richness, but that doesn't have too much tannin. Beaujolais from France is a great choice.
Pairing: 2010 Georges Duboeuf "Flower Label" Morgon
Poached Eggs with Sunchokes and Comté Polenta
Home cooks can pair baked eggs with cheese polenta, evoking Bouley's Comté foam with polenta puree.
Pairing: 2010 Potel-Aviron Vieilles Vignes Moulin-à-Vent
Shaking Beef
Serve the beef with fresh lime wedges instead of a dipping sauce.
Pairing: 2010 Château Thivin Côte de Brouilly
Chicken Milanese with Sage-and-Lemon-Butter Sauce
These pounded, breaded and fried chicken cutlets, with their crisp golden crust, were Linda Meyers's childhood favorite. "If guests were coming over, my mom would add a butter sauce," she says. Here, she creates her own butter sauce, made with fresh sage and lemon, and serves the dish alongside a simple salad with Italian vinaigrette.
Pairing: 2010 Villa Ponciago La Réserve Fleurie
