Boston Chef Recipe Pairings

Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots and sprigs of cilantro are wonderful.

Pairing: Robust Shiraz: 2009 Layer Cake.

Joanne Chang prepares this salad when she's craving Chinese food but wants something light and easy. She sometimes makes it even crunchier by adding napa cabbage, cucumbers and carrots.

Pairing: Citrusy, floral Gewürztraminer: 2009 Viñedos Emiliana Natura.

Tim Cushman is a master at preparing raw fish. Here he dresses salmon with a little citrus-soy dressing, then tops it with fresh ginger and chives before bathing it in a hot sesame-oil mixture. The heat from the oil cooks the salmon just slightly, creating a luxurious texture and fragrance.

Pairing: Substanial Southern French white: 2007 M. Chapoutier Les Meysonniers Crozes-Hermitage Blanc.

A staple at Todd English's Olives restaurants is his much-lauded house-made flatbread, topped with sticky-sweet fig jam, pungent Gorgonzola cheese and salty prosciutto.

Pairing: Chianti Classico: 2006 Banfi.

Ana Sortun sprinkles flatbreads with za'atar, the Middle Eastern blend of sesame seeds, herbs and sumac.

Pairing: Crisp Sauvignon Blanc: 2009 Cono Sur Visión Sauvignon Blanc.

Joanne Chang, owner of Flour Bakery + Café in Boston, sets aside her rolling pin to make stir-fries and noodle dishes like this peanutty dan dan at a second restaurant.

Pairing: Dry, vibrant, fruity rosé: 2009 La Vieille Ferme Cotes du Ventoux.

Although this Italian standard has suffered at the hands of lesser chefs, Barbara Lynch redeems it. She ably deconstructs what is often a heavy sauce into its vivid components: bright red strips of bell pepper, sweet slices of onion, hot pickled peppers and fresh chopped tomatoes.

Pairing: Spicy Italian red: 2007 Banfi Centine.

Ana Sortun tops stuffed zucchini with a tangy sauce of feta, olive oil and Hungarian peppers (spicy wax chiles). To make the dish easier, top the roasted zucchini with a little feta, then broil briefly.

Pairing: Vibrant Greek white: 2009 Costa Lazaridi Amethystos.

Tony Maws was experimenting with a vichyssoise for his restaurant staff meal when he decided to add radish greens. They made the cold soup so vibrant that Maws put the dish on his menu.

Pairing: Citrusy Prosecco: NV Mionetto.

If you want to keep this chowder light, omit the cream and add a little bit more stock. For the best flavor, let the finished chowder stand for 1 hour and reheat gently before serving.

Pairing: Creamy Chardonnay: 2009 Cono Sur Bicycle.