Food & Wine USA - (03)March 2019

6 MARCH 2019

M

A

R

C

H

R

E

C

I

P

E

S

VEGETABLES & APPETIZERS

• Baked Sheep’s Milk
  Ricotta with Dried
  Persimmons P. 8 4


• •• Honey-Glazed Sweet
  Potato Steaks with
  Brussels Sprouts P. 9 5


• Iced Oysters with Bitter
  Lemon Vinaigrette P. 9 4


• Peppery Greens Salad
  with Avocado, Chicken,
  and Tortilla Croutons P. 3 2
  •• Potato Soup with Sage
  Butter and Rye Crumbs
  P. 9 5


• Salted Oyster Caesar
  Dressing with Chicories
  P. 9 5


• •• The Simplest Salad P. 2 4

BREADS & PASTAS

•• Bellegarde Bakery

Ciabatta P. 9 2

•• Fresh Whole-Wheat

Spaghetti P. 93

(^) • Moroccan M’smen P. 9 6
•• Tex-Mex Flour Tortillas
P. 2 6
Fo
od
&
W
ine
(IS
SN
07
41

-^9
01

5 )

(M

ar

ch

20

19

)^ (

Vo

lum

e^4

2 /

Iss

ue

3 )

is

pu

bli

sh

ed

m

on

th

ly^

by

TI

In

c.^

Af

flu

en

t^ M

ed

ia^

Gr

ou

p,^

a^ s

ub

sid

iar

y^ o

f^ M

ere

dit

h^ C

or

po

ra

tio

n.^

Pr

inc

ipa

l^ O

ffi

ce

:^2

25

Li

be

rty

St

.,^ N

ew

Yo

rk

,^ N

Y^1

02

81

-^10

08

.^ P

eri

od

ica

ls^

po

st

ag

e^ p

aid

at

N

ew

Yo

rk,

N

Y,^

an

d^ a

dd

itio

na

l^

ma

ilin

g^ o

ffi

ce

s.^

Po

stm

as

ter

:^ S

en

d^ a

ll^ U

AA

to

CF

S.

(S

ee

D

MM

50

7.^1

.^5.

2 )^

No

n-

Po

sta

l^ a

nd

M

ilit

ar

y^ F

ac

ilit

ies

:^ S

en

d^ a

dd

re

ss

co

rre

ct

ion

s^ t

o^ F

oo

d^ &

W

ine

M

ag

az

ine

,^ P

O^

Bo

x^3

75

08

Bo

on

e,^

IA

50

03

7 -

05

08

.^ C

an

ad

a^ P

os

t^ P

ub

lic

at

ion

s^ M

ail

A

gr

ee

me

nt

#^

40

06

92

23

.^ B

N#

12

94

80

36

4 R

T.^

©^

Al

l^ R

igh

ts^

Re

se

rv

ed

.^ P

rin

ted

in

th

e^ U

.S.

A.

C

us

to

me

r^ S

er

vic

e^ a

nd

Su

bs

cri

pt

ion

s:^

Fo

r^2

4 /

7 s

er

vic

e,^

ple

as

e^ u

se

ou

r^ w

eb

sit

e:^

foo

da

nd

wi

ne

.co

m

/m

ya

cc

ou

nt

.^ Y
ou

ca

n^ a

lso

ca

ll^1

-^8
00
-^3
33
-^6
56

9 o

r^ w

rit

e^ F

oo

d^ &

W

ine

,^ P

O^

Bo

x^3

75

08

B

oo

ne

,^ IA

50

03

7 -^0

50

8.^

Re

pr

od

uc

tio

n^ i

n^ w

ho

le^

or

in

pa

rt^

wi

th

ou

t^ w

rit

ten

pe

rm

iss

ion

is

st

ric

tly

pr

oh

ibi

ted

.^ Y

ou

r^ b

an

k^ m

ay

pr

ov

ide

up

da

tes

to

th

e^ c

ar

d^ i

nf

or

ma

tio

n^ w

e^ h

av

e^ o

n^ f

ile

.^ Y
ou

m

ay

op

t^ o

ut

of

th

is^

se

rv

ice

at

an

y^ t

im

e.^

Me

mb

er

of

th

e^ A

llia

nc

e^ f

or

Au

dit

ed

M

ed

ia.

2016 RIDGE EAST BENCH

ZINFANDEL ($32)

I retasted this seductive Sonoma

County red not too long ago and

was reminded once more that

California’s premier Zinfandel

specialist really does make

killer Zins. This one bowls you

over with wild blackberry, dark

chocolate, and spice notes,

yet it somehow never seems too

big or too ripe.

TENSEI ENDLESS SUMMER

TOKUBETSU HONJOZO SAKE

($34)

March may herald the start of

springtime, but in New York City,

where I live, it’s usually still damp

and cold. So a crisp, melon-y sake

called Endless Summer from

Japan’s coastal Kanagawa region

seems just the trick—try pouring

it with tuna poke and pretending

you’re on a Hawaiian beach.

2017 DOMAINE CHAPEL

JULIÉNAS CÔTE DE BESSAY

($33)

I had this silky, layered red at

NYC’s Racines restaurant; now I

wish I had a case. Cru Beaujolais

is the ultimate start-of-spring

red, so if you see this domaine’s

wines, snap them up. Other top

producers are Marcel Lapierre,

Jean-Louis Dutraive, Clos de la

Roilette, and Julien Sunier.

BLACKENED SKILLET PORK

CHOPS WITH BEANS AND

SPINACH with smoky, dark-fruited

Malbec: 2016 Kaiken Ultra

92

SPICY CRAB

SPAGHETTI with light-

bodied, vivid Italian

white: 2017 Argiolas

Costamolino

39

STAFF-FAVORITE PAIRING

STAFF-

FAVORITE

PAIRING

ENTRÉES

•• Blackened Skillet Pork

Chops with Beans and

Spinach P. 3 9

• Crispy Chicken Thighs
  with Spice-Roasted
  Radishes P. 3 7
  Fried Rabbit with Fish
  Pepper Hot Honey P. 9 6


• Ginger-Garlic Black Cod
  with Spicy Green
  Chutney P. 8 0


• Miso-Crusted Pork Roast
  with Apples P. 9 4


• Shrimp and Grits with
  Mustard Seed Chowchow
  P. 9 2
  Spiced Lamb Kebabs
  with Fresh Herbs P. 9 4


• Spicy Crab Spaghetti P. 9 2
  •• Spicy Merguez Scramble
  with Lemon-Harissa
  Yogurt and Moroccan
  M’smen P. 9 6


• Steak-and-Carrot
  Tacos P. 3 0
  •• Quesadizzas P. 3 1

key:

• fa st •vegetarian
  
  
  • staff favorite
  
  
  
  

DRINKS & SWEETS

•• Espresso Martini P. 6 2

•• Lee Lee’s Double

Chocolate Chunk

Brownies P. 4 0

•• Lemon-Buckwheat

Shortbread P. 93

• Mango-Turmeric Agua
  Fresca P. 8 0
  •• Sfouf (Turmeric-Sesame
  Tea C a ke s) P. 8 0

SAUCES & SPICES

•• Blackening Spice Blend

P. 3 9

•• Everyday Spice Blend P. 3 7

•• Herb Oil P. 8 4

•• Lemon-Harissa Yogurt

P. 9 6

•• Spicy Green Chutney P. 8 0

What Ray’s Pouring Now Executive Wine Editor

R ay Isle’s favor ite t h i ngs to d r i n k t h i s mont h