American chefs are increasingly offering house-cured meats to accompany wine lists as wine and locavore dining ride a new wave of popularity. Charcuterie-based wine bars, such as Cypress in South Carolina, have found a niche and offer pairings such as pates and terrines with Lambrusco; serrano, prosciutto and light hams with rose; spicy sausages with Austrian riesling; and salumi and salamis with Barbaresco, Cypress sommelier Bill Netherland said.
Many Nicaraguans near Miami, Fla., will celebrate Christmas Eve with a meal reminiscent of their home, gallina rellena, or stuffed hen. Chef Ramon Uriel Gutierrez Mejia of Madroño Restaurant will fulfill more than 100 orders of the bird before Dec. 24, stuffing them with a mix of pork, carrots, capers, raisins, ketchup, mustard, onions, olives and potatoes to maximize the hens' flavor.
A homemade pate served with crusty bread, cornichons and mustard is a wonderful prelude to a big holiday meal or a delicious wintertime supper on its own. While assembling a pate doesn't take long, cooking it is a slow and gentle process.
Add to your shopping list: mirin, dark chocolate, fish sauce, quinoa, salted capers, garbanzo beans, high-quality honey, whole-grain mustard, fancy tuna in olive oil and chipotle peppers in adobo. Included are substitutes and explanations of why you should add these items to your pantry.