Pairing of the Day: November 8-12, 2010
Roasted Mascarpone-Filled Dates with Watercress & Brioche
Curried-Chicken and Vegetable Pan Roast
"Chicken might be my overall favorite meat for feeding a crowd," Kristin Kimball says. She sometimes roasts it with Indian spices she picks up on her biannual trips to Manhattanlike the curry in this one-pan recipe of yogurt-marinated chicken with butternut squash and brussels sprouts.
Pairing: Lush, full-bodied Chardonnay: 2008 Adelsheim Willamette Valley.GO TO RECIPE
Sriracha-and-Wasabi Deviled Eggs
Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne's riff on those eggs, made spicy with hot sauce and wasabi.
Pairing: Sparkling wine: NV Scharffenberger Brut or NV Roederer Estate Brut.GO TO RECIPE
Bacon, Tomato and Cheddar Breakfast Bake with Eggs
This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."
Pairing: Fresh, fruity Prosecco: NV Caposaldo.GO TO RECIPE
Herbed Turkey Two Ways
Bi-Rite owner Sam Mogannam, who always uses a heritage-breed turkey, cooks the white and dark meats separately to prevent the breast from drying out before the tougher leg meat is fully cooked. The method is also successful with conventional birds, plus it cuts the turkey cooking time by two-thirds.
Pairing: Russian River Valley Pinot Noir: 2007 J Vineyards or 2008 Freeman.GO TO RECIPE