Do-Good Wines

"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

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

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

“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

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

Paring: 2009 Planet Oregon Pinot Noir

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

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

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

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