1. Chicken and Mustard
A beautiful roast chicken is amazing on its own, and it’s hard to say that it needs improvement. However, serving a bit of mustard with it is a great acidic counterpoint to the meat’s richness. Try it once and we bet you’ll keep doing it.
2. Strawberries and Balsamic Vinegar
This pairing has been more popular in recent years, with flavors of ice cream and other desserts popping up to honor it. In Italy, it’s a well-known match, with the bright freshness of the strawberries pairing with the complex acidity of the balsamic vinegar. Try serving with ice cream, whipped cream, or yogurt.
3. Smoked fish and horseradish
Drawing from the cuisines of Eastern Europe, pairing smoked fishes with horseradish is an excellent pairing that goes great with crackers, bread, or green vegetables.
4. Bacon and Shellfish
Bacon, as we know, tastes great on its own. However, it’s even better when it’s paired with shellfish like mussles, clams, shrimp, or lobsters, marrying its fatty crispness to their light, briney, delicate flavor. Dishes like bacon-wrapped scallops and Oysters Kilpatrick take great advantage of this pairing.
5. Chocolate and Chili Peppers
Mexicans have been hip to this idea for a while, but chocolate mixed with a small amount of chili pepper (just enough to give it a touch of heat) is a great match, as well as one that wakes up the taste buds and even makes it easier to taste other foods.