Pairings

Explore food pairings created to match the wines from our club offerings and Wine Shop. Each recipe pairing has been tested in the FOOD & WINE Test Kitchen.

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Perfect Pairing Rules

  1. Serve a dry rosé with hors d'oeuvres.
  2. Serve an unoaked white with anything you can squeeze a lemon or lime on.
  3. Try low-alcohol wines with spicy foods.
  4. Match rich red meats with tannic reds.
  5. With lighter meats, pair the wine with the sauce.
  6. Choose earthy wines with earthy foods.
  7. For desserts, go with a lighter wine.

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Recipes 1 - 20 of 347
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Popular in the Middle East, Aleppo pepper has a mild, sweet heat. It’s terrific on this chicken or tossed with roasted vegetables.
Top Chef finalist Sarah Grueneberg makes her Amatriciana sauce with anchovies, so it’s extra-savory.
F&W’s Melissa Rubel added scallions, fresh ginger, garlic and sesame oil to ground pork for a juicy Asian-flavored burger.
Andrew Zimmern got addicted to this dish while traveling in Asia, calling it “the tastiest, saltiest, sweetest, spiciest rib recipe I know.”
The sugarless version of nuoc cham, the pungent Vietnamese sauce that dresses this salad, transforms it into a more wine-friendly dish.
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Star chef Tyler Florence ups the burger ante with a blend of ground meats topped with thick-cut bacon and triple-cream cheese.
The Alsace region of France is known for rich quiches like this one.
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This comforting dish combines succulent shredded pork, pasta and a tangy tomato-wine sauce. The mixture is topped with cheese.
Flank steak gets powerful flavor from a 24-hour marinade in balsamic vinaigrette. Any extra can be drizzled on top after grilling.
This luxurious porterhouse steak contains both the New York strip and the tenderloin.
Australian chef Pete Evans uses green mango—which is firm and a little crunchy—for the salad that accompanies this salmon.
Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms.
This brisket gets seasoned, braised and roasted so it’s super-tender with a crisp crust; it’s terrific with a garlicky oregano sauce.
Sometimes referred to as “mock tender,” teres major is a cut whose similarity to tenderloin makes it a great stand-in for filet mignon.
This rich, wintery braise gets its intensity from hours of hands-off simmering and is fantastic over polenta or pasta.
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These salty-sweet skewers get a boost of flavor from nutty miso.
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Chef Jonathan Waxman’s fantastic beef tenderloin Stroganoff is enriched with créme fraîche and dotted with sautéed mushrooms.
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A dead-simple gratin of nutty celery root soaks up a rich pan sauce and makes a terrific change from the usual steak-and-potatoes.
This beef tenderloin gets cooked sous vide—a restaurant technique that home cooks can easily replicate (a thermometer is essential).
The lamb in this juicy burger adds a complex flavor.
Recipes 1 - 20 of 347
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