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    60 Recipes

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    In the food-and-wine-pairing world, lobster and Chardonnay are perfect partners. While the varietal carries plenty of intensity and structure, it can easily be dominated by strongly flavored foods. Lobster, on the other hand, provides plenty of richness to match this Chardonnay’s silky palate and deep fruit, but the delicate flavors of the shellfish won’t overwhelm the wine. In this recipe, the classic New England lobster roll is prepared in a small-size version—ideal for cocktail parties as well as picnics. Williams-Sonoma

    Recipe #417796

    In this simple, satisfying recipe, a warm vinaigrette made of pan drippings and sherry vinegar provides the bridge between the golden-brown roasted bird and the Dolcetto. Sweet yet tangy dried cranberries and toasted walnuts build on that bridge in the accompanying salad, echoing the wine’s fruit and toasty flavors. To ensure the chicken cooks evenly, the bird is turned several times during roasting. Williams-Sonoma

    Recipe #417784

    While the phrase "white wine with white meat" is a useful starting point for food-and-wine pairing, it is also just a point of departure, not a hard-and-fast rule. This dish is a great partner to the spicy Barbera because of several ingredients: chicken livers, thighs and drumsticks give the sauce a gamier, richer flavor than the more neutral-tasting breast meat; crushed tomatoes match the wine's acidity; and mushrooms add heartiness. Williams-Sonoma

    Recipe #417744

    Grated lime zest and lime juice provide a burst of flavor in this recipe and echo the citrusy palate of the Torrontés. The wine’s acidity balances the assertive flavors of cilantro, jalapeño chili and green onions, while the shrimp and mayonnaise add richness to the dish but won’t overwhelm the wine. You can cook the shrimp on an outdoor grill, as directed below. Alternatively, use a stovetop grill pan, or sauté the shrimp in a little olive oil or canola oil. Williams-Sonoma

    Recipe #417743

    In Tuscany, the word arista is used for a pork roast seasoned with herbs and garlic. According to local lore, the dish received its name in the 15th century, when it was served to a group of Greek bishops who declared it aristos—“the best.” Most food scholars dismiss this story, noting that 14th-century Italian author Franco Sacchetti referred to a pork roast as “arista” in one of his novels. But there’s no debate that this impressive dish will earn high marks wherever it’s served. Here, the rub’s fresh herbs echo the subtly herbaceous flavors of the Tempranillo. Williams-Sonoma

    Recipe #417741

    Halibut is a meaty fish whose silky texture and relative fattiness make it a great match for this Guigal Hermitage Blanc. Basil is an herb that gives an impression of sweetness without actually being sweet; creating a basil-infused oil provides additional richness. Cooking fish inside a parchment-paper packet intensifies its taste and envelops the fish in a cloud of fragrance that is released when the parchment is cut for serving.

    Recipe #417740

    This simple recipe relies on the pure flavors of its three primary ingredients: lemon, fresh thyme and chicken. Choose the best-quality chicken you can find—ideally a pasture-raised bird, whose varied diet will give the meat more flavor. The rich gravy, made from pan drippings, provides a textural match to the Chardonnay, and the relative mildness of the chicken will allow the wine’s subtleties to show. Williams-Sonoma

    Recipe #417737

    The complex Donatella Colombini Prime Donne is best savored with food. This simple recipe, a steak-house classic, ensures that the food on the plate won’t upstage the wine in the glass. Mushrooms add an earthy note to the spinach that’s delicious with the wine’s savory flavor, while a small amount of cream creates a seductively silky texture. The porterhouse comes from the tender short loin section; searing the steak in a fry pan and then finishing it in the oven ensures juicy, tender meat with a delicious crust. Williams-Sonoma

    Recipe #417736

    Fresh shell beans have a firm, creamy texture that soaks up savory sauces with ease. This recipe calls for cranberry beans, which are beige-colored with beautiful red streaks, although you can substitute almost any variety of shell bean, such as borlotti, flageolet, cannellini or lima. The fresh thyme in this recipe infuses the beans with flavor and echoes the herbaceous notes in the Hirsch Pinot Noir. Tomato paste provides a bridge to the wine’s acidity and sweetness and adds depth to the sauce. Williams-Sonoma

    Recipe #417735

    From the lower section of the leg, lamb shanks are a full-flavored but tough cut of meat. They respond well to slow, gentle braising in aromatic liquid, emerging moist and fork-tender. The shanks are first browned in olive oil to give them color and enhance the taste. The ripe, full-bodied complexity of the “Old Vines” Grenache will complement the wonderfully rich flavors of the dish, and the rosemary in the recipe will pick up the pine forest notes in the wine. Williams-Sonoma

    Recipe #417734

    The complex fruit notes in the Leeuwin Chardonnay will harmonize with the rich spiciness of the marinade in this recipe. Madras curry powder is popular in southern India and is hotter than standard curry powder. It’s a blend of up to 20 spices, including curry powder, cumin, curry leaves, cardamom, coriander seeds, fennel seeds, mustard seeds, mace, fenugreek, and red and black pepper. Another spice, turmeric, provides the curry’s distinctive yellow color. Williams-Sonoma

    Recipe #417733

    Here, grilled leg of lamb is accompanied by tender fingerling potatoes, which are skewered onto fresh rosemary sprigs and then grilled. This technique infuses the potatoes with a delicate herbal flavor. The rosemary echoes the piney aromas of the Zweigelt, while the lamb provides a counterpoint to the wine’s medium weight and spiciness. Williams-Sonoma

    Recipe #417732

    In culinary school, Rocco DiSpirito learned the term Mother Sauce, which refers to a sauce that is the base for other sauces. When he opened Rocco’s and was developing the recipes for it, he and his cooks joked that marinara was “Mama Saucer” because it is an ingredient in many other dishes, and of course it’s the mother of all sauces. It is also excellent on its own, especially with fresh pasta, which is more porous than dried pasta and therefore grabs the sauce and thickens it. I encourage you to make this in large quantities and keep it on hand in glass or plastic containers. It will keep in your refrigerator for weeks or your freezer for months. His mama is known better for these meatballs than she ever could have imagined. In Italy, meatballs, or polpette, are usually a lot smaller and, weird as it may seem, never eaten with pasta. They are served alone or in soup. In the United States, they became a lot bigger and are eaten alone, on heros, with spaghetti, and even on pizza. There are a lot of meatballs out there, folks, and I’m sure you have tasted your fair share, but I believe these are the best meatballs in the world. I can’t, to this day, pinpoint what it is that makes them so phenomenal; I think it is largely the fact that you mix and roll them by hand. They are not dense like many meatballs, but they also don’t fall apart in tomato sauce. It’s not just my bias speaking here; everyone loves them. People who hate pork love them; people who never go near veal can’t get enough. Vegetarians make exceptions for them. I encourage you to make these meatballs your own. Your kids will love something you make by hand, too.

    Recipe #405283

    An über-side dish! Not only does this simple, neutral potato dish go with just about any entrée, it’s very easy to make—you don’t even have to peel the potatoes. Fork-crushing the potatoes instead of ricing or mashing them is another time-saver.

    Recipe #405072

    Pat Neely: Brother Tony has a terrific palate, and his true genius is in having developed the right “tempo” for the barbecue sauce–and, boy oh boy, he never lets us forget it! This recipe, which includes Neely’s Barbecue Seasoning and eleven other ingredients, became one of the keys to our success as restaurateurs. Now it can be the base of your own kitchen success. Memphis barbecue sauce is known for its sweet and tangy tomato base. This sauce keeps true to that tradition, striking a perfect balance between the sweet (they use brown and white sugar), the tangy (cider vinegar), and the tomato base (good ole ketchup!). Any self-respecting Memphis pit master will tell you that the sauce must complement the meat without overpowering it, and theirs does just that. At the restaurant the sauce is simmered for five hours, and we always taste the blend before cooking it, making sure we’ve got all the ingredients working. Over the years, we’ve learned that if it tastes good before it cooks, it’s gonna be outstanding after a long, slow simmer. The end result: an insanely thick, rich, and sweet sauce, and the perfect adornment for any rack anywhere. Note: We never salt our Barbecue Sauce because of the sodium content in the ketchup and because other ingredients like onion powder and Worcestershire sauce provide so much flavor. Since our sauce is mostly used on grilled items (that are seasoned) and combined with other foods (like Barbecue Spaghetti and Molasses-Baked Beans), we don’t want to end up with food that is too salty. So we err on the side of slightly underseasoning this sauce (although believe me, no one ever says that it lacks flavor). If your taste buds yearn for a little more salt, you can season the sauce–at the end of the cooking time–as you please.

    Recipe #405050

    I must confess that I have always adored these uncooked, boozy little Christmas balls, a sort of mock truffle, made from ground cookie crumbs, nuts, liqueur, and corn syrup. This recipe is the ultimate version after many holiday seasons of experimenting. They require at least a week of aging, tucked away in a tin out of sight and out of mind. Once unveiled they are the perfect sweet to end a gala evening.

    Recipe #404860

    This holiday fruitcake is made of a rich pound-cake batter that is mixed with dried and candied fruits. The fruits greatly enhance the cake and make it a festive holiday-season dessert. The cake can also be cut into tiny pieces and served as petits fours. The homemade candied peels are easy to make, inexpensive, and of a better quality than you can get commercially. Dried and covered with cognac or rum, the peels and dried fruits will keep almost indefinitely in a jar in the refrigerator. They can be added to soufflés as well as to cakes or fruit salads. The cake is baked slowly for a long time, until completely set inside. When cool, it should be wrapped in plastic and stored in an airtight container. It can also be frozen. Courtesy of Jacques Pepin 2001.

    Recipe #404859

    Always a Pleasure... Chocolate wafers dipped in white chocolate and topped with crunchy peppermint bits. Since I don't have access to these cookies any longer, I might as well make them!

    Recipe #404690

    The original recipe is from myrecipes.com. In my usual manner, I did a few things differently. I added different cheeses to get the creamy effect that I was looking for. This makes the perfect amount of cheesy sauce. This is not a recipe for the diet conscious. A lighter version can be made by substituting fat free cream of mushroom soup, 2% Velveta, neufchatel, and low fat cheddar cheese. To save even more time, you can also use rotisserie chicken in place of the chicken breasts. We serve this dish with crusty French bread and either steamed asparagus or broccoli.

    Recipe #404206

    This is the recipe my momma always used when she would make her fried apple pies. I know it has to be at least 50 years old! I can remember coming in from school and my momma would be frying these and the smell, OMG! These are delicious when made with a dried apple filling. In the fall when the apples were abundant, we made our own dried apples specifically for this purpose. Of course, an applie pie was pretty good too! THANKS MOMMA ;-} Preparation time does not include chilling time. THIS RECIPE DOUBLES EASILY TO MAKE 12 PIES.

    Recipe #401381

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