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Do-Good Wines

By Food & Wine Updated January 10, 2017
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Crisp Salmon with Avocado Salad
Credit: © Con Poulos
Perfect wine pairings, including thyme-crusted buttery halibut with parsley sauce and a 2009 Stoller Vineyards Chardonnay.
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1 of 9

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Warm Bacon-and-Egg Salad

Warm Bacon-and-Egg Salad
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"I like a fried egg," says April Bloomfield about the topping on her arugula salad. "Especially when it's fried in bacon fat." She likes to use rich duck eggs when she has them.

Pairing: 2010 Chehalem 3 Vineyard Pinot Gris

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The New American Grilled Cheese

The New American Grilled Cheese
Credit: © Quentin Bacon
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The best grilled cheese is the gooiest grilled cheese, says author Laura Werlin: "After you bite into it, the cheese should stretch out past your face as far as your arm will reach. Otherwise, it's just not right."

Pairing: Pepperwood Grove Wines The Big Green Box Old Vine Zinfandel

  • More Hot Melted Sandwiches

2 of 9

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Spaghetti with Anchovy Carbonara

Spaghetti with Anchovy Carbonara
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This recipe calls for anchovies, rather than the tuna heart Cosentino uses. Egg yolks form a silky sauce.

Pairing: 2009 Frei Brothers Reserve Sauvignon Blanc

  • More Pasta Dishes

3 of 9

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Pork-and-Cheese Arepas with Tangy Cabbage Slaw

Pork-and-Cheese Arepas with Tangy Cabbage Slaw
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“My first exposure to authentic Mexican food was through Zarela Martinez,” says Grace Parisi. “These stuffed flatbreads prepared with masa (dough made from corn) are my tribute to her. You can use rotisserie chicken in place of the pork, or omit meat entirely.”

Pairing: 2008 Dominus

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Pea-and-Bacon Risotto

Pea-and-Bacon Risotto. Photo © Petrina Tinslay
Credit: © Petrina Tinslay
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Bacon and peas come together in this creamy, satisfying risotto.

Paring: 2009 Planet Oregon Pinot Noir

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Rosemary-Skewered Shrimp

Rosemary-Skewered Shrimp
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These simple skewers are lovely because of their distinct rosemary flavor, which completely infuses the charred shrimp and sweet red peppers. They can be made on a grill or in a grill pan on a stovetop.

Pairing: 2011 Yellow + Blue Torrontés

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Thyme-Crusted Buttery Halibut with Parsley Sauce

Thyme-Crusted Buttery Halibut with Parsley Sauce
Credit: © Petrina Tinslay
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When he can find them, Larry Stone makes this simple dish with halibut cheeks, an inexpensive part of the fish that's especially luscious. Pieces of fillet work well, too. Coating the fish in Wondra flour, which is very finely milled, gives it a crisp, buttery crust.

Pairing: 2009 Stoller Vineyards Estate Chardonnay

  • Healthy Fish Recipes

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Butcher's Ragù with Fusilli

Butcher's Ragu with Fusilli
Credit: © Con Poulos
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This sauce, an ever-so-slightly creamy ragù made with ground beef, pancetta and ham, is flavored with tomato paste instead of canned tomatoes.

Pairing: 2008 Fetzer Merlot

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Crisp Salmon with Avocado Salad

Crisp Salmon with Avocado Salad
Credit: © Con Poulos
Go to Recipe

The wonderfully citrusy dressing for the salad here is made with fresh lemon and orange juices and whisked with a little olive oil and mayonnaise until creamy.

Pairing: 2009 CalNaturale Chardonnay

  • Delicious Fish Recipes

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    1 of 9 Warm Bacon-and-Egg Salad
    2 of 9 The New American Grilled Cheese
    3 of 9 Spaghetti with Anchovy Carbonara
    4 of 9 Pork-and-Cheese Arepas with Tangy Cabbage Slaw
    5 of 9 Pea-and-Bacon Risotto
    6 of 9 Rosemary-Skewered Shrimp
    7 of 9 Thyme-Crusted Buttery Halibut with Parsley Sauce
    8 of 9 Butcher's Ragù with Fusilli
    9 of 9 Crisp Salmon with Avocado Salad

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