Gingered Salmon with Grilled Corn and Watercress Salad
Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor. To keep the sliced fish intact and the ginger in place, he cleverly skewers the fillets before cooking.
Pairing: Vibrant, herb-scented Grüner Veltliner from Austria: 2009 Domäne Wachau Federspiel Terrassen.
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Stuffed Peppers with Thai Curry Rice and Mushrooms
Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.
Pairing: Bright, tropical California Sauvignon Blanc: 2009 Turnbull.
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Rib Eye Steaks with Pete's Barbecue Sauce
Pete Evans on grilling outside: "It's just more fun than cooking indoors—and it gets my kids off Facebook."
Pairing: Rich, creamy ale: Barons Black Wattle Original.
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Oysters on the Half Shell with Rosé Mignonette
Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.
Pairing: Sparkling rosé: Raventós i Blanc de Nit Cava.
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Salt-Crusted Snapper with Eggplant-Raisin Puree
Top Chef Season 6 winner Michael Voltaggio says fish in a salt crust is sexy.
Pairing: Crisp Provençal rosé: 2010 Commanderie de la Bargemone.
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