• Various Asian dishes on a rustic wooden table, including sliced beef, spring rolls, salads with nuts and onions, and dipping sauce, decorated with fresh herbs and chili peppers.

    Leveling Up

Forking Dialed In

Four seasoned beef roast pieces with rosemary on a grill pan.

Seared Steak with Garlic Herb Butter

Ingredients (2 Servings)

2 steaks (ribeye or strip)
2 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons butter
1 sprig rosemary or thyme
Salt
Black pepper

Instructions

  1. Remove the steak from the refrigerator 30 minutes before cooking.

  2. Pat dry and season generously with salt and pepper.

  3. Heat a skillet over high heat and add olive oil.

  4. Place the steak in the pan and cook 3–4 minutes per side depending on thickness.

  5. Add butter, garlic, and herbs to the pan.

  6. Tilt the pan and spoon the melted butter over the steak repeatedly for about

    1 minute.

  7. Remove the steak and let it rest for 5 minutes before slicing.

A bottle of McGuigan wine and a glass of red wine on a wooden table.

**Chef Tip

Basting the steak with butter adds flavor and helps develop a beautiful crust.

**drink pairing

Cabernet Sauvignon

Look for a Cabernet with notes of blackcurrant, blackberry, and a touch of spice.

A plate of creamy risotto garnished with green herbs, topped with crispy Parmesan cheese tuile.

Lemon Parmesan Risotto

Ingredients (2 Servings)

1 cup arborio rice
1 small shallot, minced
2 tablespoons olive oil
½ cup white wine
3 cups warm chicken or vegetable stock
40 g parmesan cheese
½ lemon (zest and juice)
1 tablespoon butter
Salt
Black pepper

Instructions

  1. Heat olive oil in a saucepan over medium heat and cook the shallot until soft.

  2. Add the arborio rice and toast it for 1–2 minutes.

  3. Pour in the white wine and stir until mostly absorbed.

  4. Begin adding warm stock one ladle at a time, stirring frequently.

  5. Wait until the liquid is absorbed before adding more stock.

  6. Continue for 18–20 minutes until the rice is creamy but still slightly firm.

  7. Stir in butter, parmesan, lemon zest, and lemon juice.

  8. Season with salt and pepper.

**Chef Tip

Risotto should slowly spread across the plate, not sit in a stiff pile.

Two champagne flutes filled with sparkling champagne, set against a blurred background.

**drink pairing

Sparkling Wine (Prosecco)

The bubbles cut through the creamy texture of the risotto while enhancing the lemon flavor.

Close-up of a cooked chicken leg quarter with crispy, golden-brown skin on a white plate.

Crispy Skin Chicken Thighs with White Wine Pan Sauce

Ingredients (2 servings)

4 chicken thighs, bone-in skin-on
2 tablespoons olive oil
2 cloves garlic, minced
½ cup white wine
½ cup chicken stock
1 tablespoon butter
1 tablespoon chopped parsley
Salt
Black pepper

Instructions

  1. Pat the chicken thighs completely dry and season generously with salt and pepper.

  2. Heat olive oil in a skillet over medium heat.

  3. Place the chicken skin side down in the pan and cook for 6–8 minutes without moving it until the skin becomes crispy and golden.

  4. Flip the chicken and cook another 5–6 minutes until cooked through. Remove and set aside.

  5. In the same pan, add garlic and cook briefly.

  6. Pour in the white wine and scrape up the browned bits from the pan.

  7. Add chicken stock and simmer for 3–4 minutes to reduce slightly.

  8. Finish with butter and parsley, stirring until the sauce becomes glossy.

  9. Spoon the sauce over the chicken.

**Chef Tip

Leaving the chicken undisturbed while it cooks is what creates that crispy skin.

A clear glass mug filled with beer topped with foam, placed on a wooden surface with a blurred background of bottles.

**drink pairing

Pilsner

A crisp pilsner is a great beer pairing. Its light bitterness and carbonation cut through the richness of the chicken while keeping the dish feeling fresh.