The best dishes to pair with biodynamic wines, including sweet potato gnocchi and chile-brined fresh ham.
Food & Wine
Updated May 09, 2017
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Chile-Brined Fresh Ham
Butcher Ryan Farr likes to brine fresh ham in a chile-spiked liquid. The pork skin turns wonderfully crackly in the oven.
Pairing: 2009 Domaine Huet Le Haut-Lieu Demi-Sec Vouvray.
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Goan Shrimp Curry
Sanjeev Kapoor and his wife, Alyona, love beach vacations in Goa. Kapoor prepares this shrimp curry in typical Goan style, so it's tangy, spicy and vibrant.
Pairing: 2009 Bonny Doon Vineyard Ca’ del Solo Estate Albariño.
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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: 2009 Grgich Hills Estate Fumé Blanc.
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Buttery Crab Bread Pudding
In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
Pairing: 2008 Domaine Leflaive Bourgogne.
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Veal Scaloppine with Wilted Parsley, Lemon and Sesame
Marcia Kiesel wilts parsley to make a clever topping for quick-cooking veal scaloppine.
Pairing: 2008 Les Sablonnettes Les Copines Aussi Gamay.
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Sweet Potato Gnocchi with Salsify, Chestnuts and Ham
Michel Nischan transforms a traditional Italian dish with local produce and country ham. "This satisfies people's yearning for pasta, but with a more American approach," he says.
Pairing: 2009 Planet Oregon Pinot Noir.
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Grilled Swordfish with Lima-Bean-and-Herb Butter
Lee Woolver uses lima beans from the Beekman garden to make a green butter for fish. For a neat presentation, roll the herbed butter in plastic wrap into a cylinder and refrigerate until firm. Slice off rounds of butter as you need them.
Pairing: 2009 Domaine Huet Le Haut-Lieu Sec Vouvray.
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In Scandilicious, her new cookbook, London-based Signe Johansen shares her unusual cocoa-sauced meatball recipe.
Pairing: 2007 Domaine de Cascavel Leonor Côtes du Ventoux.
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