Now you're cooking!

Article Abstract:

A wine used for cooking should be at least as good as a wine one would drink. Several world-renowned chefs discuss technique, and recipes are given for sauces, marinades, white wine with fish, sauteed chicken breast in Champagne sauce, lamb ragout in Port wine and cherry and more.

Methods, Pork, Fish (Food product), Cookery (Lamb and mutton), Lamb (Meat), Cookery (Pork), Cookery (Rice), Rice, Fruits (Food), Cooks, Cookery (Fish), Cookery (Chicken), Chicken (Meat), Cookery (Fruit)

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Look who's coming to dinner

Article Abstract:

Grilled medallions of salmon in red wine sauce covered with a fresh wine salsa are excellent with Zinfandel, as is steak au poivre, or pepper steak. Recipes for both are detailed. Zinfandel is a light enough wine to be easily paired with chicken and fish.

Cookery (Beef), Beef, Salmon, Cookery (Salmon)

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Made for each other

Article Abstract:

Pairing wine with food used to be fairly simple. With the infusion of various ethnic foods into US menus, it can be more complicated. Ten entree recipes that are representative of classes of dishes are presented with corresponding wine companions.

Recipe, Entrees (Cookery), Entrees (Cooking)

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