Paired with: Gordon Biersch Blonde Bock.Briny olives, chiles, and bright citrus: That's what you call a pairing challenge. This smooth, strong (7 percent alcohol) golden bock from the Bay Area can handle it, playing up the orange and toning down the chiles.
The baguette for this iconic Vietnamese sandwich 'should be light and airy, with a very delicate crumb that does not fight you, but just frames the sandwich.'
Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.
