In fact, a couple of years ago, when I started on my “100 Perfect Pairings” cookbooks, I wrote that Sauvignon Blanc was one of the wines that inspired me—because I didn’t like it on its own. I needed food alongside it to really make it sing.

But you know what? My tastes have changed. Nowadays, there are times when I crave Sauvignon Blanc, and nothing but a crisp, refreshing glass of it will do. (Although I’m still not wild about sour candies.)

During the course of writing the books, working with it for concentrated periods, I came to better know and appreciate Sauvignon Blanc’s unique, spring-like piquancy. It grew on me.

A few tips for pairing foods with Sauvignon Blanc:

1. If you, too, are sensitive to the sometimes pucker-inducing acidity of the wine, you can lessen that experience by pairing it with similarly bright foods. It’s completely contrary to logic that a super acidic wine plus a super acidic food results in an overall reduction in the experience of acidity, but that’s how it works.

2. Salt in your food will also lessen the experience of acidity in the wine.

3. If your food totally lacks acidity—or worse, if it has sweetness—you’ll get the opposite result. That is, your wine will taste even more acidic.

4. To mimic the light, white qualities in the wine, lighter, whiter acids tend to work best with Sauvingon Blanc—lemon juice, white wine or champagne vinegar, white or golden balsamic vinegar, buttermilk, and even sour cream. Very mild and refreshing spiciness can also add brightness, like the light tickle of watercress or a dab of horseradish.

5. Completely, and admittedly maddeningly, contrary to the basic food and wine rule of pairing like with like, you can also sometimes use Sauvignon Blanc’s high acidity to cut through bright but richer foods.

Some recipes from my books (published on others’ web sites) designed to pair with Sauvignon Blanc:
Smoked Trout Salad with Pumpernickel Toasts
Chicken and Endive Salad Sandwichettes

Some recipes not from my books that’d also pair well with Sauvignon Blanc:
Simply Recipes’s Spring Pea Hummus
The Kitchn’s Asparagus with Poached Egg, Tarragon, and Chives
Fine Cooking’s Avocado, Fennel & Grapefruit Salad with Grilled Shrimp

First off, I know that it’s more appropriate these days to call them hard-cooked , but in the name of search engine optimization—I try not to be too oblivious to all that—I’m using the more common term, hard-boiled, in the title of this post.

Second off, I know I’ve missed Easter, which has to be the time of year when most of the worlds’ hard-cooked eggs are made and enjoyed. But I went to the first farmers market of the season on Tuesday and I got these beautiful eggs and I’m inspired to hard-cook some of them, to enjoy on green salads, to make into egg salad sandwiches, and to have as snacks.

What’s so difficult about making a perfect hard-cooked egg, you ask? Nothing. But it’s super-easy to make an imperfect one, where the yolk is green around the edges.

So here’s how to avoid that:

1. Place your eggs in a saucepan and cover them with at least an inch of water.

2. Place the saucepan on the stovetop over medium-high heat and bring it to a boil (not just a few bubbles starting to show up, but a boil). Cover the pot, remove it from the heat, and set it aside for 15 minutes.

3. Drain the pot and refill it with cold water. Set it aside until the eggs are cool enough to handle, then peel and enjoy or refrigerate to enjoy later.

Tip: To help make hard-cooked eggs easier to peel, make them with older eggs (which mine from the farmers market definitely are not!).

I’ve been thinking about Roberta lately because I’ve been down a rabbit hole myself, finishing up the cookbook I’ve been working on and paying attention to little else. I turned it in last week—yay!—and am just now starting to feel human again—double yay! (The photos here are the working copies of all the recipes in the book, a pile of papers that represents about six months’ work.)

I first mentioned the project back in January, but now let me officially tell you all about it. It’s is a co-authorship with Jared Koch, a nutritional consultant who created Clean Plates, a guidebook and web site designed to help Manhattanites find restaurants serving healthy, sustainable, and tasty food. Jared went on to create Brooklyn and Los Angeles editions of the guidebook and, with plans to take on ever-more cities and further expand the Clean Plates brand—perhaps even into television—he wanted a companion cookbook. That’s where I came in.

I wrote the proposal about a year ago, and Running Press—coincidentally, the publisher of “Skinny Bitch in the Kitch,” my first cookbook experience—bought it in November. The manuscript was due April 16, we’ll work on edits over the summer, and the book will be out in the fall. That’s fast!

It’s tentatively titled “The Clean Plates Cookbook: Simple Recipes for Healthy, Sustainable, and Delicious Eating.”

Over the last few months, I’ve been up to my elbows in spelt flour, leafy greens, natural sweeteners, and other “clean” ingredients, creating over 120 recipes for soulful, nourishing, feel-good food. And over the next few months, I’ll share a little more about the dishes.

Meanwhile, here’s to emerging from the rabbit hole and blinking in the springtime sun. And a smile for my long-lost friend Roberta.

A wine-soaked beef stew, which mom might’ve had bubbling on the stove on all Saturday afternoon while we watched her favorite show, “ABC’s Wide World of Sports.” Or chicken and dumplings, which might’ve been cooking while we spent a Sunday working a jigsaw puzzle.

When we went on a ski trip, Mom would cook up something in the big red pot to take along, chili maybe. She would make it at home, chill it overnight, then transport the whole thing in the ice chest, pot and all.

Mom’s most memorable big, red pot creation was a Mexican-inspired stew with whole pieces of chicken, along with bell peppers, onions, beans, corn, and sliced black olives. We carted it up to the Sierras for a weekend at a friend’s cabin, dubbing it Sierra chicken. All these years later, I still crave Sierra chicken and make it semi-regularly (here’s the recipe, pictured).

Mom loved these one-pot wonders, I’m sure, because she could put them together, set them on simmer, and forget about them. They weren’t fast cooking, but they were easy to serve, needing nothing more than a hunk of bread – or in the case of Sierra chicken, a pile of tortillas – and a salad along side.

I loved them because they were her specialty. A mother’s specialty is often a child’s comfort food.

Although Le Creuset pots are pretty indestructible, ours did die – my mother and brother were on a camping trip and our Volkswagen bus caught on fire. For years afterwards, we’d hunt for things around the house – a skillet, a sweater, a piece of camping gear – only to realize, oh yeah, that burned up with the bus.

There was no forgetting we lost the big red pot, though. Although I can get pretty close with my own stock pot, Mom’s specialties just aren’t the same without it.

Hungry for more comforting cooking? Join me 2/18 for Warming One-Pot Meals, a hands-on cooking class at Ramekins in Sonoma.

The first book I’m featuring, however, isn’t a cookbook at all. I think you’ll enjoy it nevertheless, as well as its author, the lovely Monica Bhide…

This is not a book to zoom through. It’s a book to be enjoyed, savored, parceled out, and relished. This is “In Conversation with Exceptional Women: Seeds of inspiration to help you bloom where you are planted,” an e-book by Monica Bhide.

In it, Monica talks with fifty-six different women – most, but not all, in the writing and publishing world and most, but not all, foodies – about what makes them tick. Through Monica, we get a glimpse into what inspires them and how they define success. How they’ve overcome difficulties and what they’d tell their 16-year-old selves. We get to hear their advice to aspiring writers.

In short, via Monica, we get to hang out with people like Ruth Reichl, Padma Lakshmi, and Sara Moulton, and be touched and inspired by them.

Monica Bhide is no slouch herself. She’s written for many major national and international publications, she’s a frequent contributor to NPR’s Kitchen Window, and she’s written three cookbooks. But she obviously has such admiration for, and is so charmed by, her subjects that you can’t help but feel the same.

I mean, how can you not love that Food Network star Daisy Martinez is inspired to cook when she’s ecstatically happy or seriously sad? Or that super-blogger Molly Wizenberg motivates herself by making “work dates” with friends? Or that a divorce caused Deborah Madison, award-winning cookbook author and founding chef of San Francisco’s Greens restaurant, to lose her interest in cooking, but that a neighbor’s small children helped her get it back?

I don’t recommend reading “In Conversation with Exceptional Women” straight through. Rather, I recommend dipping into it, regularly, to better ponder and digest its tidbits. This isn’t heavy-duty stuff – but it’s deceptively light, with gems buried in its off-the-cuff conversational style.

If you or someone you know is a food writer, or an aspiring food writer, buy this e-book. Not so you’ll have the answers, but so you can better savor the journey – and have these exceptional women by your side along the way.

It’d be a great way to say “I love you” on Valentine’s Day, even to yourself.

In all the hubbub, I didn’t get a chance to wish you a merry Christmas, or Hanukkah or kwanza, or a happy New Year. Which is not so much a reflection on how much I wish you all those things as a reflection of how quickly they all got by me.

So how about the next best thing – a post-holiday visit over a cup of (virtual) tea?

First, before it’s too late, a few new year-type things I wanted to share: this post full of brilliant food observations and tips from Cheryl Sternman Rule, this one from Charmian Christie about her 2012 culinary bucket list (doesn’t everyone have one?), and this one from the New York Times reviewing Tamar Adler’s “An Everlasting Meal.” I love how Tamar says that we’ve come to think that all food should be extraordinary – but what if all it needs to be is good and nourishing and enjoyable? Seems like a perfect question to take into the new year.

And second, speaking of good and nourishing and enjoyable, I wanted to share some news – I’ve started work on a new cookbook. No, it’s not yet a third one in my “100 Perfect Pairings” series – although the first, small plates book just went into a second printing! woohoo! – it’s a co-authorship about clean eating, full of good, nourishing, and enjoyable recipes designed to be both good for you and good for the planet. Details to come as soon as I get the okay to talk about them. Meanwhile, suffice to say that I’m reveling in spelt flour and leafy greens and you-never-heard-of-them-but-maybe-you-should natural sweeteners. This week’s recipes, for example, included a soulfully delicious Zucchini, Walnut, and Flaxseed Tea Bread (pictured with the tea above).

The book will keep me busy until mid-April, and between now and then, I’ll also be traveling to Idle Hour Winery in Oakhurst (California) to do a talk and book signing, Gervasi Vineyard in Ohio and Sorrel River Ranch in Utah to teach food and wine pairing classes, and New York to attend the International Association of Culinary Professionals’ annual conference. I’ve also got lots of classes and events happening closer to home.

You? How is your new year going? What’s on your 2012 culinary bucket list? What’s your take on good, nourishing, and enjoyable food?

Wishing you a delicious 2012, with plenty of opportunities to sit down with a cup of tea and reflect on the wonderful life you lead.

According to the National Pork Board, I’m not alone. Their recent “Holiday Table Trends” survey revealed that, while tradition is important, it’s continuing to take a back seat in holiday cooking. The survey went on to identify six food trends for the season – and not too coincidentally, they asked me to develop a recipe to celebrate each of them.

So, my holiday gift to you: six food trends, plus a porkalicious recipe for reveling in each. (If you’d prefer it all wrapped up in a pretty package, complete with bigger, more mouth-watering photos, wine pairing tips, and other goodies, check out “Pork’s Perfect Pairings: 2011 Guide to the Holiday Table.”)

DIY Home cooks are enjoying more and more do-it-yourself edibles, and the survey showed that most were interested in baked goods. You can partake via Bacon and Sweet Potato Biscuits with Smoky Honey Butter (right). Perfect for Christmas morning, New Year’s Day, or a holiday brunch. The smoky honey butter is To. Die. For.

Small Plates Mini- and handheld  foods continue to be popular – did I mention that my “100 Perfect Pairings: Small Plates” book just went into a second printing?!? – particularly foods on a stick. Get in on the action with Buffalo Pork Skewers with Blue Cheese Sauce. Great as a holiday appetizer or for an all-small-plates New Years Eve.

Retro foods Nostalgic foods will always be part of the holidays but, perhaps thanks to “Mad Men,” everything old is truly new again. Case in point: this riff on deviled eggs, Sausage and Deviled Egg Salad Sliders (right). A little chile sauce, plus cilantro sprigs, send them over the top.

Global flavors Home cooks are increasingly interested in sprinkling other cuisines’ flavors into their holidays. So say buon Natale with an Italian-Herbed Crown Roast of Pork with Sausage and Parmesan Dressing (pictured, above left). Could any Christmas dinner be more impressive than a crown roast? I think not. And this one’s super easy, too.

Stepped-up sides Most agreed that side dishes needed a sprucing up, but none more so than green veggies like Brussels sprouts and broccoli. And how better to do that than by adding ham or bacon? As in Shaved Brussels Sprouts with Frizzled Ham (right). Serve them alongside the crown roast.

Brunch Brunch is hot and, perhaps not surprisingly, the way most like to enjoy it is with eggs. For that, try this Roast Pork Strata with Green Chiles and Goat Cheese. An amazing combination of flavors that’d be great on Christmas morning or New Year’s Day.

Tasty holidays to you and yours.

The idea is, to help celebrate and promote each others’ books (pictured above), we each write about another’s book, including a recipe and links to all the others’ posts. So you get to virtually experience a potluck of recipes and, perhaps, become inspired to add one (or more) of our books to your holiday gift list.

Cool, eh?

Although all the books are fantastic, natch, I was especially excited to swap books with Tara Mataraza Desmond and explore her and Joy Manning’s brilliant “Almost Meatless.”

I often resolve to eat more vegetables, but I also fully enjoy being a carnivore. And with this book, I don’t have to choose between the two – I can enjoy my meats, but just use less of them, making up the difference with vegetables and other goodies.

In other words, instead of having a whole chicken breast, I could have just a bit of one in a hearty, heart-warming, and wholly satisfying bowl of “Almost Meatless” Tortilla Soup (pictured top left, recipe below). Instead of an entire salmon fillet, I could have the book’s fruity, refreshing Roasted Salmon Citrus Salad. And instead of a hamburger, I could have The B4 (a beef, bulgur, and bean burger).

See? Brilliant.

Many of the recipes in the book are familiar staples of ethnic cuisines, the kind of dishes that are designed to use up leftovers and make a little go a long way—like Asian Lettuce Wraps, African Peanut Stew, and Shepherd’s Pie. Sort of oxymoronically, and probably because I’m so used to a piece of protein in the middle of my plate, the recipes also feel more creative, and like a welcome change.

All the dishes are relatively simple and easy to make, and the book is peppered with information about buying, choosing, and using various proteins.

More brilliance!

The upshot is that, in choosing to use less, “Almost Meatless” ends up celebrating the meat that’s there, combining it with ingredients, textures, and flavors that beautifully make the most of it, and turning it, ultimately, into food that tastes and feels a million times more nourishing and soulful.

Surely there’s someone on your gift list that’d appreciate that. Maybe even you.

As much as I recommend “Almost Meatless,” I also recommend the other books featured in this potluck. Peruse these links to find out more about it and them and to virtually sample their recipes (and be sure to scroll down for the fabulous Tortilla Soup recipe).

Almost Meatless: Recipes That Are Better for Your Health and the Planet
By Joy Manning & Tara Mataraza Desmond

Ideal for today’s conscientious carnivores, Almost Meatless is a timely new book featuring 60+ tasty recipes that go light on the meat.  Without compromising flavor or protein, these dishes maximize health benefits while minimizing the grocery bill and impact on the planet.

Tara Mataraza Desmond is a writer, cookbook author and recipe developer focused on food for health and wellness, pregnancy and parenthood. On Tara’s blog: Yogurt Chicken with Yogurt Chutney Sauce from my cookbook, “100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love.”

The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens
By Patricia Tanumihardja

Asian grandmothers—whether of Chinese, Japanese, Indonesian, Vietnamese, or Indian descent— are keepers of the cultural, and culinary, flame. Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. The 130 tantalizing dishes assembled in this tome comprise hearty food, brightly flavored, and equally good to look at and eat. Plus, all the recipes are translated to work in modern home kitchens.

Pat Tanumihardja is a food and travel writer currently based in the Washington, D.C. metro area and blogs at The Asian Grandmothers Cookbook. On Pat’s blog: Chickpea Curry with Tomato and Mango from Roz Cummin’s blog.

Brewed Awakening
By Joshua M. Bernstein

“Brewed Awakening” is Joshua M. Bernstein’s definitive take on the craft beer revolution. The book is the deeply reported story of the wild innovations and passions driving craft beer, focusing on the tales of the risk-taking brewers, bar owners and the dedicated beer drinkers across the globe. There’s a story in every pint glass, and “Brewed Awakening” gives voice to each one.

Josh Bernstein is a Brooklyn-based beer, spirits, food, travel and bicycling (phew!) journalist, as well as an occasional tour guide. On Josh’s blog: The Jucy Lucy Burger from “The Encyclopedia of Sandwiches.”

The Encyclopedia of Sandwiches
By Susan Russo

How do you keep a Dagwood from toppling over? How did the Hero get its name? And who invented the French Dip? Discover these answers and more in ”The Encyclopedia of Sandwiches”—a chunky little cookbook dedicated to everything between sliced bread. You’ll find recipes for every sandwich imaginable along with fascinating regional and historical trivia. From the humble Sloppy Joe to the chic Nutella sandwich, from the iconic Po ‘Boy to the fresh-faced donut sandwich, “The Encyclopedia of Sandwiches” will satiate sandwich connoisseurs everywhere.

Susan Russo is a San Diego-based cookbook author, blogger (Food Blogga), and freelance writer specializing in food and lifestyle. On Susan’s blog: Highlights from “Brewed Awakening.”

The I Love Trader Joe’s College Cookbook
By Andrea Lynn

The ultimate one-stop shopping guide, “The I Love Trader Joe’s College Cookbook” finally offers starving college students a welcome relief from fast food fiascos. Designed to help shoppers recognize the best finds and reap the fruits of Trader Joe’s smart buyers, many recipes utilize TJ’s signature products to create unique meals like olive focaccia, frito pie, pulled-pork sliders, and fish tacos, among other things.

Andrea Lynn is a NYC-based food writer and recipe developer who has tasted almost every product Trader Joe’s has to offer. On Andrea’s blog: Ravioli Lasagna and Baked Macaroni with Ricotta, Spinach and Mint from “Parents Need to Eat Too.”

Parents Need to Eat Too: Nap-Friendly Recipes, One-Handed Meals & Time-Saving Kitchen Tricks for New Parents
By Debbie Koenig

Give a new parent the gift of sanity! “Parents Need to Eat Too” makes it easy for new moms and dads to take care of themselves as well as they’re caring for baby. Every recipe has been tested by a group of more than 100 moms, and every recipe also includes instructions for turning that dish into baby food. The book goes on sale in February, but author Debbie Koenig has created a special holiday offer, available now: She’ll send a free signed, custom-made bookplate and holiday card to anyone who pre-orders the book as a gift.

Debbie Koenig is a Brooklyn-based food and parenting writer and blogs at Words to Eat By. On Debbie’s blog: Olive Focaccia from “The I Love Trader Joe’s College Cookbook.”

Golden Afternoons: The Official Handbook of the Society for the Preservation of Ladies’ Afternoon Tea
By Roz Cummins

Roz Cummins is a Boston-based food writer who specializes in sustainability. She also loves tea and baking. She has worked as an editor, a teacher, and an arts administrator. She is currently working on a book called “Golden Afternoons: The Official Handbook of the Society for the Preservation of Ladies’ Afternoon Tea.” On Roz’s blog: Steamed Meatballs with Tangerine Peel from “The Asian Grandmothers Cookbook.”

Tortilla Soup
From “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond (Ten Speed Press, 2009)

The recipe variations for Mexico’s renowned sopa de tortilla are as countless as riffs on Grandma’s chicken noodle soup. Its popularity, like Gram’s elixir, stems from a soul-satisfying mix of bold and subtle flavors. Our adaptation calls for a traditional pulpy base of pureed roasted vegetables adorned with bits of poached chicken, studs of creamy avocado, and shards of toasty corn tortillas. Its spicy kick comes from a duo of chiles: the fruity poblano and the fiery chipotle.

6 cups chicken stock
1 bone-in skinless chicken breast
1/2 cup fresh or frozen corn kernels
1 small yellow onion, cut into large dice (about 1 cup)
1 pound plum tomatoes, peeled, seeded, and roughly chopped
2 cloves garlic, halved
2 poblano chiles, seeded and cut into large strips
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
3 corn tortillas, brushed with vegetable oil on each side and cut into 1/4-inch strips
1 dried chipotle
1 cup loosely packed fresh cilantro leaves, coarsely chopped
1 or 2 sprigs fresh oregano leaves, chopped (1 to 2 teaspoons)
Zest and juice of 1 lime
1 avocado, diced
Sour cream

Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.

To prepare the chicken, bring the stock to a boil in a large pot over medium heat. Add the chicken, reduce to a simmer, cover, and poach for 15 minutes. Remove the chicken and reserve the stock. When the chicken is cool enough to handle, pull the meat from the bones and set aside.

To prepare the vegetables and the tortilla strips, combine the corn, onion, tomatoes, garlic, poblano chiles, cumin, 1 teaspoon salt, 1/4 teaspoon pepper, and the oil in a large bowl, tossing to coat the vegetables with the oil and seasonings. Spread the vegetables on the prepared sheet.

Spread the tortilla strips on a separate baking sheet. Transfer both pans to the oven. Toast the strips for about 10 to 12 minutes, until they are golden brown. Roast the vegetables for 20 minutes, just until they begin to brown at the edges.

While the vegetables are roasting, rehydrate the chipotle chile. Remove its stem, slice it in half, and discard the seeds. Soak the pepper in a small bowl of very hot water for 10 minutes.

To finish the soup, return the stock to a simmer and transfer the vegetables from the oven to the pot. Crumble half of the toasted tortilla strips into the stock and add the rehydrated chipotle, discarding the soaking water. Simmer for about 15 minutes.

Add the cilantro and oregano. With a handheld blender, puree the vegetables, tortillas, and herbs into the stock (the chipotle will add significant heat to the soup, so for a milder batch, remove it before blending). (Note from Jill—I left the whole chile in and thought the heat was just perfect, warming but not necessarily spicy.) If you are using a regular blender, puree the soup in batches and take care to avoid hot splatters. Stir in the chicken and lime zest and juice. Add salt and pepper to taste.

Ladle the soup into bowls and top with the remaining tortilla strips, avocado, and sour cream.

My bad.

I don’t doubt, however, that brining will make a huge difference in your Thanksgiving turkey.

HUGE.

So I thought I’d ‘splain it again, but in a way that doesn’t take seven minutes of your time. Promise.

What is brining?

Brining is simply soaking food in a salt water solution. There’s brining for food production and preservation, like with olives or pickles, but there’s also brining to enhance the ultimate outcome of cooked proteins, like meat, fish, or poultry. That’s the kind of brining we’re talking about for turkey.

Why do it?

Brining helps make proteins more flavorful and juicy.

How does it work?

Through the magic of diffusion and osmosis, the salt solution gets into the meat, seasoning it, but also effecting the structure of the proteins such that they hold more liquid.

What should I brine?

Because brining helps make things flavorful and juicy, the best candidates are proteins that have a tendency to be bland and/or dry. Which means lean proteins and ones that require more thorough cooking. A chicken breast is a perfect example – its lack of fat means that it tends to be flavorless and dry. Chicken also needs to be cooked through, also making it tend to dry out. The same goes for some cuts of pork and leaner fishes.

What shouldn’t I brine?

I wouldn’t recommend brining beef or lamb. One, they tend to have more fat, which makes them inherently more flavorful. And two, we tend to enjoy them rarer, which means they’re less likely to dry out.

Anything else to think about when thinking about brining?

Just this – in addition to your protein, consider your cooking method. Cooking methods that tend to dry things out, like roasting and grilling, are good ones to pair with brining. With moist cooking methods, like braising or poaching, brining wouldn’t be worth the effort.

How do I make a brine?

Just whisk together salt and water.

How much?

My basic brine is 2 cups of water to 3 tablespoons coarse kosher salt (half as much if you use finely ground salt). For a turkey, that’s 2 gallons of water to 3 cups coarse kosher salt.

That’s it?

If you like, enhance your brine with sugar, aromatics (like onions and garlic), herbs (like sprigs of rosemary, thyme, or oregano), and spices (like whole peppercorns, star anise, or juniper berries).

The most amazingly simple and delicious turkey I ever made was just salt and sugar.

How long do I brine?

12 to 24 hours for a whole turkey.

But don’t limit yourself to once-a-year-brining for Thanksgiving. Brine shrimp or fish filets for an hour or 2. Brine chops, chicken breasts, and pork tenderloins for 4 to 6 hours. Brine a turkey breast for 8 to 12 hours.

Then what?

Remove the meat from the brine (discard the brine), pat it dry, and proceed with your recipe. It’s that easy, and it makes such a difference.

One last bit of encouragement…

A few years ago, I was working on a magazine recipe for a stuffed pork loin. I got the recipe just like I wanted it, but had some time before the project was due. So I made the pork exactly the same again, but brined. The difference was dramatic, especially since I had back-to-back comparisons. The meat was juicy, flavorful, and also had a more pleasantly toothsome texture.

I became a briner.

Join the club.

And have a very, very happy Thanksgiving.

That popularity, however, has led some to look down on Chardonnay. I think the logic is that if it’s that popular, it couldn’t possibly be cool.

But I think Chardonnay is totally cool. Because I love Brie and roasted garlic and roast chicken and crab—and similarly rich and weighty foods. And a rich, weighty wine like Chardonnay is perfect for pairing with them.

That said, styles of Chardonnay can vary widely, from crisp and refreshing to buttery, sometimes oaky or toasty, and soft—plus everything in between.

When you pick up a bottle at the store, it’s hard to know which kind you might be holding in your hand. If you have something in mind, talk to your retailer.

But my experience is that as long as you match Chardonnay’s weight with richness in your food, it doesn’t matter what style of Chardonnay you serve. The buttery ones will complement creamy flavors while the crisper ones will provide contrast and help cleanse your palate between bites.

Cool.

Some recipes from my books (published on others’ web sites) designed to pair with Chardonnay:
Chanterelle and Gruyere Bread Pudding
Grilled Chicken with Marinated Peppers

Some recipes not from my books that’d also pair well with Chardonnay:
Michael Ruhlman’s Roast Chicken (read the post, which is awesome, then scroll down for the recipe)
Smitten Kitchen’s French Onion Soup
Simply Recipes’s Crab Dip
Gourmet’s Fettuccine Alfredo