Pairing: 2009 Bibi Graetz Bianco di Casamatta
F&W's Marcia Kiesel coats fish with Dijon mustard amped up with dry mustard, then dips the fillets into mustard seeds and wheat germ to create a crust.
Open-Face Steak Sandwich with Pickled Green Tomatoes
Pairing: 2009 Emilio Moro Finca Resalso Ribera del Duero
"If I don’t have good food at hand, I always eat the wrong thing," Quinn Hatfield says. That’s why he keeps grilled meats in his fridge for sandwiches.
Mustard-and-Lemon-Glazed Pork with Roasted Vegetables
Pairing: 2008 Nicolas Joly Clos de la Bergerie Savennières Roche-aux-Moines
"I like that all of the ingredients in this dish get a chance to meet each other," says Alexandra Guarnaschelli. She roasts the carrots and shallots along with the mustard-coated pork loin; then she uses the drippings to make a sauce. "The idea is that you never throw flavor away," Guarnaschelli says. "In fact, you collect flavor. It’s a good philosophy for healthy cooking."
Goan Shrimp Curry
Pairing: 2010 Martín Códax Albariño
Sanjeev Kapoor and his wife, Alyona, love beach vacations in Goa. Kapoor prepares this shrimp curry in typical Goan style, so it's tangy, spicy and vibrant.
Black-Bean Turkey Chili
Pairing: 2007 Boscarelli Vino Nobile di Montepulciano
"In this industry, you often don't eat when you need to," says Ronnie Killen. "What helped me lose weight was eating at the right times." He started having real meals with lean proteins, like this turkey chili.
Spice-Crusted Tuna with Thai Snow Pea Salad
Pairing: 2009 Zaca Mesa Viognier
Hearty-healthy tuna is a high-protein source of omega-3 fatty acids. Winemaker and triathlete Andrew Murray pairs it with a vibrant salad made with crisp snow peas, a good source of B vitamins and vitamin C.
Quick White Bean Stew with Swiss Chard and Tomatoes
Pairing: 2010 Casamatta
Low in fat but high in protein, beans are one of Joe Bastianich’s favorite ingredients. He uses white beans here, but he also loves making this recipe with chickpeas and flat gigante beans: "The bigger and creamier the beans, the better."
Pan-Fried Flounder with Poblano-Corn Relish
Pairing: 2008 Dry Creek Vineyard Foggy Oaks Chardonnay
Brian Talley, who says he "cooks as much fish as everyone in the family will tolerate," pairs sweet flounder (a great source of lean protein) with a slightly smoky, healthy relish of homegrown chile peppers, corn and avocado.
Grilled Salmon with Preserved Lemon and Green Olives
Pairing: 2010 La Scolca "White Label" Gavi di Gavi
Marathoner Joe Bastianich likes the way protein- and omega–rich salmon gives him lots of energy without weighing him down. Here, it’s grilled until the skin is crisp. Green olives add more heart-healthy fat and a hit of cell-protecting vitamin E.
Chicken Stir-Fry with Asparagus and Cashews
Pairing: 2008 Beckman Vineyards Purisima Mountain Vineyard Syrah
Cashews contain oleic acid, the same monounsaturated fat that makes olive oil so heart-healthy. This chicken-cashew stir-fry is a lighter take on a dish that Stéphane Vivier orders at Rin’s Thai in Sonoma, California. Its Asian flavors come from a bright mix of fish sauce, oyster sauce and basil—and just a little oil.