Omit the pathar ka phool and deghi mirch and use mustard seeds in place of the oil for a similarly pungent, wonderfully savory marinade.
Pairing: 2006 Domaine Dupont-Tisserandot Bourgogne RougeGO TO RECIPE
Cherry Tomato Tart with Basil
This marble-like tart is as tasty as it is stunning.
Pairing: 2007 Joseph Drouhin Laforet ChardonnayGO TO RECIPE
Banh cuon ("rolling cake") are tender rice-flour crêpes filled with a luscious mix of pork and mushrooms and topped with fried shallots. Marcia Kiesel steams the stuffed crêpes in big batches on a baking sheet in the oven to get them on the table more quickly.
Pairing: 2006 Chanson Père & Fils Bourgogne RougeGO TO RECIPE
Tomato, Prosciutto and Gruyère Sandwiches
Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling hot Gruyère with white wine and kirsch, a cherry-flavored spirit.
Pairing: 2007 Domaine Arlaud Roncevie Bourgogne RougeGO TO RECIPE
Salmon with Roasted Shiitakes and Mushroom Sauce
In mushroom season, Jean-Georges Vongerichten makes this salmon dish with fresh porcinis. Mushrooms and mushroom syrup add intense flavor to the fish, which is seared until the skin is crisp and the flesh is barely cooked. Sliced jalapeño and lemon juice, sprinkled on just before serving, offset the salmon's richness and provide a little bite.
Pairing: 2006 Joseph Drouhin Chorey-les-BeauneGO TO RECIPE
Cauliflower and Crab Ravioli
These impressive supersized ravioli are constructed with large rectangles of homemade pasta that are dotted with whole parsley leaves and filled with the unexpectedly alluring combination of crab and cauliflower.
Pairing: 2006 Domaine Laroche St-Martin ChablisGO TO RECIPE
Chicken in Tarragon-Mustard Cream Sauce
F&W's Grace Parisi steals the flavors from a classic French pan sauce (mustard, tarragon, white wine and cream) for this quick chicken sauté.
Pairing: 2007 JJ Vincent ChardonnayGO TO RECIPE
Chicken Breasts with Orzo, Carrots, Dill, and Sauce
Avgolemono sauce, a Greek contribution to the world’s cuisine, is a delicate blend of chicken broth, dill, and lemon, thickened lightly with egg. In the spring, asparagus would substitute beautifully for the carrots.
Pairing: 2007 Louis Jadot Pouilly-FuisséGO TO RECIPE
Crispy Shrimp in Kataifi Crust
Produced with no oak, this polished white is defined by clean, crisp apple flavors, a fleshy texture and refreshing acidity; beautifully structured, it is a quaffable wine for everyday drinking.
Pairing: 2007 Domaine Talmard Mâcon-ChardonnayGO TO RECIPE