Pairing of the Day: April 11-15, 2011
Barbecue-Glazed Turkey Burgers
Turkey burgers are a popular lunch at Gwyneth Paltrow's house, where she serves them on toasted brioche buns. She usually adds a topping or two, like Swiss cheese and a few pickled jalapeños. Jarred barbecue sauce adds a ton of flavor to the burgers and helps keep them from drying out. Paltrow got that tip from her friend Lee Gross, a macrobiotic chef who is obviously not averse to the occasional burger.
Pairing: Juicy, California red blend: 2009 Beckmen Cuvée Le Bec.GO TO RECIPE
Hot Niçoise Salad
Beef Brasato with Pappardelle and Mint
At Incanto, chef Chris Cosentino braises beef shank and oxtail in red wine to make a brasato he serves with house-made mint pappardelle. Instead of oxtail, the dish uses just beef shank. Fresh pappardelle from a store replaces the house-made kind.
Pairing: Blackberry-rich Washington-state Syrah: 2008 Owen Roe Ex Umbris.GO TO RECIPE
Mustard-and-Lemon-Glazed Pork with Roasted Vegetables
"I like that all of the ingredients in this dish get a chance to meet each other," says Alexandra Guarnaschelli. She roasts the carrots and shallots along with the mustard-coated pork loin; then she uses the drippings to make a sauce. "The idea is that you never throw flavor away," Guarnaschelli says. "In fact, you collect flavor. It's a good philosophy for healthy cooking."
Pairing: Fruity, zesty Chenin Blanc from France's Loire valley: 2008 Monmousseau Ammonite Vouvray.GO TO RECIPE