Food & Wine USA - (02)February 2021

6 FEBRUARY 2021

FEBRUARY RECIPES

Food & Wine (ISSN 0741-9015) (February 2021) (Volume 44/I

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2018 TYLER SANTA BARBARA

COUNTY CHARDONNAY ($30)

I bought this racy, zesty cool-

climate Chardonnay for a virtual

holiday tasting I did in Decem-

ber and added a few extra bot-

tles to the order because the

wine was too good not to. I have

been enjoying them ever since.

2018 ALLEGRINI AMARONE

($90)

Have a wintertime special

occasion coming up that needs a

luscious, utterly delicious Italian

red? Allegrini is one of the top

names in Amarone, and this wine,

with its layers of dark-fruited

flavor, shows why.

AUNTIE GEORGIA’S

DAKGANGJEONG (KOREAN

FRIED CHICKEN WITH SOY

SAUCE) with full-bodied,

toasty Chardonnay: 2017

Newton Unfiltered

STAFF-FAVORITE PAIRING

key:

• fa st •vegetarian
  
  
  • staff favorite
  
  
  
  

BREAKFAST DISHES

• • Carrot Cake Marmalade
  with Yogurt and Fresh
  Fruit P. 34
  •• Crispy Cheese Burritos
  with Chorizo and Eggs P. 35


• Eggs Benny Toast P. 40^
  Sausage and Red Onion
  Sheet Pan Quiche P. 38


• • Smoky Breakfast
  Pizzas P. 32
  •• Sourdough Pancakes
  with Maple-Molasses
  Strawberries P. 36

VEGETABLES & SALADS

• Any-Season Caesar
  Salad P. 84
  •• Chow Dau Miu
  (Garlicky Stir-Fried
  Pea Sprouts) P. 68


• • Prosperity Toss Salad P. 72
  MEAT & SEAFOOD
  •• Auntie Georgia’s
  Dakgangjeong (Korean
  Fried Chicken with Soy
  Sauce) P. 100
  Crab-and-Shrimp
  Étouffée P. 57


• Whole Fish Drizzled
  with Hot Ginger-Scallion
  Oil P. 75

NOODLES, DUMPLINGS

& GRAINS

Auntie Monica’s Seafood

Mac and Cheese P. 103

•• Creamy Polenta with Burst

Cherry Tomato–and–Red

Wine Ragout P. 82

• • • Hina Auntie’s Chana
  Masala with Puri P. 100


• Kru Nid’s Khao Tom (Thai
  Breakfast Porridge with
  Bacon) P. 100
  
  
  • • • Longevity Noodles with
    Oyster, Shiitake, and
    Enoki Mushrooms P. 71
  
  
  • Lunar New Year
    Dumplings P. 75
  
  
  
  

SWEETS & BAKED GOODS

• Auntie Roberta’s
  Bourma (Armenian
  Phyllo Pastry with
  Wa l nuts) P. 103


• • Ba Bao Fan (Eight-
  Treasure Rice) P. 72


• Banana Pudding P. 57


• • Brown-Butter Banana
  Bread P. 42


• • Buttermilk
  Crumpets P. 31


• • • Puri P. 101


• Yin-Yang Tang Yuan
  (Sweet Sticky Rice
  Balls in Soup) P. 71

DRINKS & CONDIMENTS

•• Banana-Caramel

Sauce P. 42

• Herb Simple Syrup P. 87


• • Peach-Rosé Vinegar P. 86


• Shochu Punch P. 68


• Tomato-Chardonnay
  Vinegar P. 86

What Ray’s Pouring Now Executive Wine Editor

Ray Isle’s favorite things to drink this month

2019 SHERRAH SHIRAZ ($27)

How can you pass up a Shiraz

made by a guy whose name is

Sherrah? You can’t, especially

when it’s this good—Alex

Sherrah’s McLaren Vale version

is peppery and vibrant, with a

bright liveliness that’s impossi-

ble not to like.

32

STAFF-FAVORITE

PAIRING

SMOKY BREAKFAST

PIZZAS

with lightly fruity

Italian sparkling

wine: NV La Marca

Prosecco

100

ILLUSTRATION: RACHEL CARNEY