Onions and bread crumbs in the patty make this hamburger reminiscent of a meat loaf. The spicy mayo is so good, you might want to double the batch. Category : Summer Pairings Serves 6 FOR THE BURGER MIX Olive Oil [...]

Bon Appétit | September 2002 Vinny's, Alpharetta, GA Read More http://www.epicurious.com/recipes/food/views/Pasta-with-Lobster-Wild-Mushrooms-and-Cream-107075#ixzz2I9lLccap This can be prepared with 20 ounces of large raw shrimp instead of lobster, if you like. Peel and devein the shrimp, then sauté uncovered in butter until opaque [...]

Bon Appétit | June 2011, www.epicurious.com by The Bon Appétit Test Kitchen yield Makes 12 servings Quick pickled figs add a sweet-tartness to this bruschetta. Category : Summer Pairings Ingredients 12 slices ciabatta bread 1/2 cup red wine vinegar 2 [...]

Pairing by Chef John Frabotta of Ducey's Restaurant. The poached shrimp has a buttery body that pairs beautifully with our Cuvee Blanc. Using the champagne vinegar adds a lightness to the salad dressing that is bright because of the infusion [...]

This Chili Verde recipe works wonders with the aromatic Idle Hour Syrah. Slightly spicy green sauce complements the weight of this wine. This Syrah, grown in the granite soils of the Love Ranch is co-fermented with 4% Viognier grapes in [...]

Bon Appétit | December 1997, www.epicurious.com yield Serves 2, can be doubled With the pork, serve sautéed spinach and some steamed baby red-skinned potatoes with butter and chopped fresh dill. Warm apple tartlets from your favorite bakery complete this elegant [...]

The Meat Market in Fresno & Clovis has been family-owned and serving the San Joaquin Valley since 1976. http://www.themeatmarket.com/themarket.html TO PURCHASE THE BBQ SAUCE WE USED IN OUR RECIPE: Fresno Location: Open 9-6 Mon. - Sat. 454 W. Alluvial (on [...]

Bon Appétit | August 2013, www.epicurious.com by Rebecca Jurkevich yield Makes 8 servings Category : Summer Pairings Ingredients 1 1/2 cups quinoa (any color) rinsed well 4 teaspoons kosher salt plus more 1 medium red onion, sliced 1/4" thick 1/2 [...]

by Jennifer McLagan, From Fine Cooking 75 , pp. 90c http://www.finecooking.com/recipes/beef-tenderloin-shallots-red-wine.aspx INGREDIENTS: 1 2-1/2- to 3-lb. beef tenderloin roast (preferably the head piece), trimmed of silverskin, at room temperature 1 Tbs. extra-virgin olive oil Kosher salt and freshly ground black [...]

(serves 4) For a sophisticated start to a meal, try this simple salad of honey-rich pairs, fresh Parmesan and aromatic rocket leaves, paired with the honey, hazelnut aromas in our Viognier!   3 ripe pears (Williams or Packhams) 2 tsp [...]