Do-Good Wines

By Food & Wine
Updated January 10, 2017
Perfect wine pairings, including thyme-crusted buttery halibut with parsley sauce and a 2009 Stoller Vineyards Chardonnay.
Start Slideshow

1 of 9

Warm Bacon-and-Egg Salad

Go to Recipe

"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

Advertisement
Advertisement

2 of 9

The New American Grilled Cheese

Go to Recipe

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

3 of 9

Spaghetti with Anchovy Carbonara

Go to Recipe

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

Advertisement

4 of 9

Pork-and-Cheese Arepas with Tangy Cabbage Slaw

Go to Recipe

“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

5 of 9

Pea-and-Bacon Risotto

Go to Recipe

Bacon and peas come together in this creamy, satisfying risotto.

Paring: 2009 Planet Oregon Pinot Noir

6 of 9

Rosemary-Skewered Shrimp

Go to Recipe

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

Advertisement
Advertisement
Advertisement

7 of 9

Thyme-Crusted Buttery Halibut with Parsley Sauce

Go to Recipe

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

8 of 9

Butcher's Ragù with Fusilli

Go to Recipe

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

9 of 9

Crisp Salmon with Avocado Salad

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

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.foodandwine.com