Beef Brasato with Pappardelle and Mint
Instead of oxtail, the dish uses just beef shank. Fresh pappardelle from a store replaces the house-made kind.
Pairing: 2009 Waters Loess SyrahGO TO RECIPE
Leg of Lamb Shawarma
This grilled lamb is Silvena Rowe’s signature dish at Quince in London. It can be set out on a buffet, or sliced and served in grilled flatbread with dilled yogurt and cucumbers.
Pairing: 2009 Peay Vineyards Les TItans Estate SyrahGO TO RECIPE
Cider-Maple Pork Chops with Woodland Bitters Compote
This recipe is also delicious using Angostura in place of the homemade Woodland Bitters.
Pairing: 2010 Kingston Family Vineyards Lucero SyrahGO TO RECIPE
Lamb Ragout with Olives and Peppers
Jason Franey serves lamb two ways (as a ragout and as chops) with two sides (potato puree and Israeli couscous). But the ragout and couscous are amazing on their own, and less work to make.
Pairing: 2011 Saint Cosme Côtes-du-RhôneGO TO RECIPE
Carolina Pulled Pork
Traditional Carolina barbecue begins with a whole hog smoked over coals; here, Sean Brock cooks pork shoulder for 12 hours in a 275° oven before smoking it for about 1 hour in a backyard grill.
Pairing: 2009 Novy Family Winery SyrahGO TO RECIPE
Shanghai Stir-Fried Pork with Cabbage
“I was a student in Beijing during World War II,” says chef Cecilia Chiang. “To flee occupied China, I walked with my sister to Chongqing; it took close to six months. Crossing different provinces, I found out the foods are quite different. In the north, for instance, people eat a lot of sorghum, millet and wheat instead of rice. In Shanghai homes, this stir-fried cabbage-and-pork recipe is typical.”
Pairing: 2010 The Infinite Monkey Theorem SyrahGO TO RECIPE
Rib Eye Roast with Chestnuts and Brussels Sprout Leaves
To serve with his succulent beef rib eye roast, Tim Hollingsworth prepared a surprisingly simple garnish of sautéed brussels sprout leaves, which he mixed with chestnuts and seasoned with ground Sichuan peppercorns.
Pairing: 2009 Craggy Range Le Sol Gimblett Gravels Vineyard SyrahGO TO RECIPE
Red Wine-Braised Baby Octopus with Black Olives
Gently braised in red wine until tender, this octopus is simmered in a rich, robust sauce that would be wonderful with a chewy, mouth-filling red wine.
Pairing: 2010 Bedrock Wine Co. Hudson Vineyard South T'n'S BlocksGO TO RECIPE
Grilled Lamb Chops with Garlic, Chiles and Anchovies
This is one of Ethan Stowell's go-to dishes when he entertains, because he can do almost all of the work in advance. The marinade is super-flavorful, but if you don't like very spicy food, cut back on the red jalapeños.
Pairing: 2009 Gramercy Cellars SyrahGO TO RECIPE