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Entertain with confidence with spectacular recipes and food pairings perfected in the FOOD & WINE Test Kitchen along with wine pairing tips.

Recipe Search

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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 428
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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.
Brining a turkey and then rubbing a pungent herb butter under the skin ensures juicy, flavorful meat.
The gorgeous mahogany color of this roasted turkey comes from a glaze of lemon-infused apricot jam.
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.
This unexpected salad of sweet strawberries, salty cheese, smoky almonds and tender baby lettuces is an F&W staff favorite.
Star chef Tyler Florence ups the burger ante with a blend of ground meats topped with thick-cut bacon and triple-cream cheese.
Chef Wesley Genovart makes this over-the-top burger with two thin stacked patties, bacon, kimchi and a spicy homemade sauce.
The Alsace region of France is known for rich quiches like this one.
This comforting dish combines succulent shredded pork, pasta and a tangy tomato-wine sauce. The mixture is topped with cheese.
This egg dish isn’t really an omelet, but never mind—it’s loaded with sweet green vegetables and terrific with a crisp white wine.
Flank steak gets powerful flavor from a 24-hour marinade in balsamic vinaigrette. Any extra can be drizzled on top after grilling.
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.
Homemade ketchup spiked with smoky, dried pasilla chiles transforms a basic grilled burger into a backyard triumph.
Sometimes referred to as “mock tender,” teres major is a cut whose similarity to tenderloin makes it a great stand-in for filet mignon.
Recipes 1 - 20 of 428
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