Pairing of the Day: September 27-October 1, 2010
Chicken-and-Andouille Étouffée
Étouffée—from the French word for smother, stew or braise—is a classic Cajun dish of shellfish (or sometimes chicken) served over rice. Grace Parisi uses chicken breast, whole wheat flour and only three ounces of andouille sausage to make the recipe lighter.
Pairing: A cherry-rich Pinot Noir: 2007 Saintsbury Carneros
More Fast and Easy Chicken Recipes
Meatball-and-Provolone Subs
Neal's Deli serves tender, oversize pork-and-beef meatballs stuffed into a warm hero roll with melted provolone cheese. Although Matt Neal makes his own chunky tomato sauce for the sub, it's fine to substitute six cups of jarred sauce.
Pairing: A refreshing Lager: Brooklyn Brewery
Danny Meyer: Wine Pairings for Sandwiches
Three-Cheese Mac and Cheese
Three different types of cheese, plus sour cream and egg yolks, make this recipe from chef Ben Vaughn of Restaurant Grace in Memphis especially rich.
Pairing: A rich, bright white wine: 2008 Martínsancho Verdejo
More Macaroni and Cheese Recipes
Velvet Corn Soup with Crab and Ham
"Every Chinese-American restaurant used to serve this soup," Andrea Reusing says. "It's a very 1970s thing to me." While many versions are thickened with cornstarch, she adds an egg to enhance its custardy texture.
Pairing: A creamy, pear-scented Chardonnay: 2007 Landmark Overlook
GO TO RECIPEGrilled Rib-Eye Steaks with Roasted Rosemary Potatoes
