» A Los Angeles Pairing from Sommelier Eduardo Porto Carreiro
» A Midwestern Pairing from Sommelier Jody Richardson of Niche
» A New York Pairing from Sommelier Belinda Chang of The Modern
» A New York Pairing from Sommelier Fred Dexheimer of BLT Restaurants
» A San Francisco Pairing from Sommelier Courtney Cochran
» A Texas Pairing from Houston Sommelier Sean Beck
» Ale-Braised Mussels with Rustic Garlic Toasts
» Almost Aunt Sandy’s Sweet and Sour Salmon
» Asian Chicken Salad with Snap Peas and Bok Choy
» Asian-Marinated Pork Chops
» Back-to-school Carnitas
» Bacon and Swiss Chard Pasta
» Baked Stuffed Zucchini
» Barbecue Pork Sandwiches with Cabbage Slaw
» Beef Bulgogi
» Beef Ragu with Pasta
» Black Bean Soup with Cumin and Tomatoes
» Bollito Misto with Pickle Sauce
» Braised Brisket with Cranberries
» Braised Chicken with Shallots
» Bratwurst with Apples, Onion, and Sauerkraut
» Broccoli and Pork Stir Fry
» Bucatini with Spicy Tomato Sauce (Bucatini all’Amatriciana)
» Burger au Poivre
» Butternut Squash Flat Bread with Cheddar and Pine Nuts
» Butternut Squash Risotto
» Candied Cashews
» Caprese Salad with a Twist
» Caviar Eggs
» Cedar Plank Grilled Salmon with Tropical Salsa
» Chef’s Salad with American French Dressing
» Chicken in Riesling
» Chicken Marsala Stew with Spring Vegetables
» Chicken Paillards with Clementine Salsa
» Chicken Paillards with English Pea-Asparagus Pesto & Roasted Baby Carrots
» Chile Peanuts
» Chili-Cheese Sloppy Joes
» Chilled Shrimp and Lime Salad
» Chilled Sweet-Pea Bisque with Dungeness Crab and Mint
» Chilled Tomato-Tarragon Soup with Croutons
» Chilled Zucchini Soup
» Cider-glazed Lamb Chops
» Cornbread Stuffed Cornish Game Hens with Corn Maque Choux
» Curried Carrot Soup
» Curried Chickpea Salad
» Curried Duck Legs with Ginger and Rhubarb
» Duck Confit Soup
» Egg Noodles with Soy Broth
» Figgy Piggy Cornish Hens
» Fire-Roasted Eggplant and Provolone Sandwiches
» Fish Steaks Braised with Bell Peppers, Olives, and Lemons
» Fish Tacos with Salsa Verde and Radish Salad
» Flank Steak with Potato-Artichoke Hash and Aleppo-Pepper Aioli
» French Dip Sandwiches
» Fresh Linguine with Garlic Shrimp and Homemade Pesto
» Fresh Pasta with Favas, Tomatoes, and Sausage
» Gabriel’s Guacamole
» Gorgonzola Chicken Breasts
» Grass Fed Beef with Herbs
» Greek Burger with Arugula, Tomatoes, and Feta
» Greek Stuffed Peppers
» Grilled Cheddar Cheese with Apple Butter
» Grilled Lamb Chops with English Mint Sauce
» Grilled Lobster with Cilantro-Chile Butter
» Grilled Pork Chops with Maple Syrup Sweet Potatoes
» Grilled Pork Paillards
» Grilled Rib-Eye Steaks with Roasted-Pepper Salsa
» Grilled Shrimp Satay with Peaches and Bok Choy
» Hard-Cider Braised Chicken
» Hoisin Chicken with Cucumber Salad
» Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls
» Hot Dogs and Beans
» Italian Wedding Soup
» Japanese-Style Spaghetti con Vongole
» Lamb and Couscous Salad with Chickpeas, Mint and Feta
» Lamb Chops with Pistachio Tapenade
» Lentil and Bacon Salad with Poached Egg
» Lobster Rolls with Lemon Vinaigrette and Garlic Butter
» Madeleine Kamman’s Chicken Legs Roasted with Mustard
» Martha’s Paprikash
» Mediterranean Chicken Salad Sandwiches
» Mussels with Guajillo Sauce
» Nachos by Way of Greece
» One-Pot Moroccan Chicken and Couscous
» Open-Face Egg Sandwiches with Caramelized Onions, Havarti Cheese & Avocado
» Oven-Baked Cioppino
» Pad Thai
» Pasta con Salsa Cruda
» Pasta with Beans and Mussels
» Philly Cheesesteak Sandwiches
» Pietro Gangemi’s Torta di Cariofi
» Pizza Burgers
» Pomegranate Roasted Duck Breast
» Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
» Pork with Bacon
» Portobello Mushroom Fries
» Potato Chip Crab Cakes
» Ravioli with Balsamic Brown Butter
» Roast Beef and Cheddar Roll-Ups
» Roast Beef Tenderloin with Port Sauce
» Roast Chicken and Mango Salad with Yogurt
» Roast Duck Breasts with Pomegranate-Chile Sauce
» Roasted Lamb Shanks on Polenta
» Rosemary Chicken (Kotopoulo me Dendrolivano)
» Salmon Potato Chowder
» Salmon with Sesame and Orange Ginger Relish
» Sautéed Wild Salmon with Brown Butter Cucumbers
» Scallop Gumbo
» Scallops with Cream and Basil
» Seared Scallops with White Beans and Bacon
» Seared Tuna Burger with Wasabi Sauce
» Seared Tuna with Olive-Tapenade Vinaigrette and Arugula
» Sesame Noodle Salad
» Shrimp and Grits
» Shrimp Pot Pie with Fennel
» Shrimp with Indian-Spiced Potatoes
» Simple Risotto with Prosciutto and Peas
» Skillet Pork and Peppers
» Slow-Cooked Pulled Pork Sandwiches
» Smoked Fish with Fennel and Arugula Salad
» Smoky Corn Chowders
» Soft-Boiled Eggs with Warm Croutons and Greens
» Sole with Summer Vegetable Salsa
» Southern Grilled Chicken with Macaroni Salad
» Spiced Halibut with Chipotle Butter
» Spicy Cauliflower Pasta with Capers and Anchovies
» Spinach-Mushroom Quesadillas with Feta
» Steak au Poivre with Parsnip Chips
» Steak with Salsa Verde & Roasted New Potatoes Sunday Supper
» Steamed Clams with Spicy Italian Sausage and Fennel
» Swedish Meatballs
» Teriyaki Chicken Fried Rice
» Three Cheese Fondue with Champagne
» Tilapia with Prosciutto and Sage
» Top Dog: Currywurst mit Brotchen
» Tortellini with Porcini Mushroom Sauce
» Tuna Steaks on a Bed of Cannellini Beans and Artichoke
» Turkey and Pinto Bean Corn Bread Pie
» Turkey Pumpkin Chili
» Veal Cacciatore
» Vegetable Melange with Toasted Orzo
» Vegetarian Bean Stew
» Zucchini, Goat Cheese and Bacon Tart
» Salted Caramel Popcorn with Bubbles
 
Perfect Pairings

French Dip Sandwiches

Comfort food like these French Dip Sandwiches from The Oregonian get a special lift from homemade au jus and zesty creamy horseradish sauce. It’s all in the details from the way the roast beef is sliced and the sauce, to simply taking a moment to heat the rolls before building the sandwiches. Another detail not to be missed is a glass of wine to accompany this special sandwich. An easy match for French Dip Sandwiches is a medium-bodied Cabernet Sauvignon from California that has enough tannin to meld with the fat of the roast beef, the rich gravy and the cheese. Another good option is a Malbec from Argentina, also typically high in tannin. For complete details on this recipe, please visit www.oregonlive.com.

--Felicia M. Sherbert