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 181 - 200 of 366
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Steaming mussels in both sherry and white wine helps make this simple 30-minute Mediterranean dish super-flavorful.
Here, briny mussels are flavored with lemon juice, fresh herbs and speck, the salty cured ham.
F&W Best New Chef 1996 Michael Schlow adds smoky chorizo and cherry tomatoes to mussels for a brightly flavored dish.
This hearty leg of lamb is flavored with mustard and a toasty crust of herbed breadcrumbs.
Chef Ignacio Mattos spreads mustard on pork, then sprinkles the meat with coarsely ground black pepper to create a pungent crust.
Chipotle chile salsa and cheese sauce add a Tex-Mex zing to these jalepeño-garnished burgers.
Ikea helped make Swedish meatballs famous, but Norway has its own version of the dish, with an unusual cocoa-based sauce.
To add an extra layer of smokiness to these juicy chicken legs, Chef Paul Virant brushes them with a quick pimentón-infused oil.
F&W Best New Chef 2010 Missy Robbins makes this decadent pasta dish with burrata, the creamy cow’s-milk cheese from Italy.
Using sausage in place of ground meat is a flavorful shortcut. For a salty, creamy finish, stir in shredded provolone before serving.
For this playful twist on British roast lamb with mint jelly, lamb chops are here served with a piquant condiment of fresh mint and jalapeño.
Any meaty, flaky white fish, like red snapper, sea bass or cod, will work in this easy main dish.
Panko—finely ground, Japanese-style bread crumbs—creates a crunchy crust for these lemon-accented chicken breasts.
Fresh sorrel gives the sauce for these veal chops a bright, lemony bite. Look for young, tender leaves, which have a milder flavor.
This wine-friendly recipe comes from Seattle chef Tom Douglas, who creates a sweet-salty topping for lamb from four ingredients.
Grapes may seem like an unlikely partner for fish, but they’re very good with silky black cod fillets.
Sweet Italian pork sausages pair well with crisp white wines. They also make for an easy dish that’s ready in just 30 minutes.
This brilliant twist on ragù uses purchased duck confit to create a rich, earthy sauce for pasta in a flash.
What makes this dish extraordinary are the roasted pistachios, which add a sweet nuttiness.
A long, slow simmer gives a deeply meaty flavor to this traditional Italian rag&ugrave.
Recipes 181 - 200 of 366
PREV Page: 6 7 8 9 10 11 12 13 14 ... NEXT