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Sparkle Lee

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"Oysters are a must this time of year. Raw, poached or fried, they make the mood more festive" says Edward Lee to Wine Spectator, adding he's also "a fan of vintage Colheita Ports, which is a great way to finish off the evening." Asked to share recipes "that pair well with sparkling wine and will please a party crowd," Lee offers up "Curry Pork Pies" and "Kabocha Squash Mac 'n' Cheese with Pork Rind Crust" from his cookbook "Smoke & Pickles."

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