34 Restaurant & Bar.

with steak, especially if sauces or sides call for fresher flavors, says Oyediran.While ”bone-dry, super high acid white wines” might not be well-suited to red meat, textured, off-dry, and weightier whites can stand up to steak.. And don’t sleep on.

“One of the most fascinating pairings I ever encountered for steak was a rosé Champagne,” says Oyediran.“The minerality and dryness played really well with the meat’s savory essence, and the acid also helped cut through the fat,” he says.“It was an ‘a-ha’ moment.”.

15 Rules for Great Food and Wine Pairing.Oyediran also suggests telling your wine merchant or sommelier about budget, sense of occasion, personal preference, seasonality, and location.

“Who’s coming over?” says Oyediran.

“Are you eating inside or outside?Citrus, Beet, and Arugula Salad with Halloumi Croutons.

Resplendent with mixed citrus and jewel-toned roasted beets, this peppery arugula salad gets elevated to next-level status courtesy of crispy halloumi croutons.. Get the Recipe.Baked Asparagus.

Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley.Asparagus is first baked with olive oil, lemon zest and juice, and garlic, then coated with Parmesan butter during the last few minutes of cooking, creating a creamy, luxurious sauce as it finishes baking.