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 201 - 220 of 366
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Smoking meat on the grill is easy, especially when it results in tender, slow-cooked pork ribs rubbed with a sweet-and-spicy blend.
Using a mixture of veal, beef and pork gives this traditional pasta sauce incredible depth; a touch of cream lends richness.
This warm salad by Matthew Accarrino combines three types of peas with a creamy ricotta-pea puree, lemon confiture and almonds.
Soft and creamy mascarpone cheese forms the base for a pasta sauce that’s deliciously rich and absolutely simple.
F&W's Melissa Rubel uses tomatoes in three forms—fresh, sun-dried and paste—for her thick and creamy, deeply tomatoey sauce.
The secret to these rib eyes from steak master Marc Forgione is letting the meat stand at room temperature for an hour before cooking.
Steak and french fries are a classic combination. For their classic dish lomo saltado, Peruvians toss the two together.
Sweet cherry tomatoes turn juicy and smoky when briefly charred under a broiler; aged Gouda and pesto make this pie positively decadent.
To make the dressing for this pretty salad, Daniel Humm takes the zesty poaching liquid for the shrimp and reduces it.
For the marinade on these chops, Anya von Bremzen uses pomegranate molasses, which also acts as a sweet-tangy glaze.
Combining jalapeño jelly with pomegranate juice makes a delicious and unusual sweetand- spicy glaze for ham.
Chef Daniel Humm layers the porcini flavor here by using dried mushrooms in the risotto and fresh ones as a garnish.
The trick to these carnitas is to pull the pork into successively smaller pieces as it roasts, which creates extra-crispy meat.
A pan sauce made with red wine and seasoned with anise, garlic and tomato paste gives mild pork chops a big flavor boost.
The combination of paprika and ancho chile powder enhances the meat’s smoky flavor in this quick recipe from the grill.
F&W Best New Chef 2013 Jason Vincent uses sour cream in the batter for this schnitzel, yielding tender, juicy meat with a crispy crust.
This recipe calls for boneless pork chops: Pound them tender, then pan-fry the schnitzel in a shallow pool of oil instead of deep-frying.
Served with a citrusy mojo, this Caribbean-style pork roast is a great dish for a crowd.
Chef Rick Bayless’s pork stew is smoky and delicious, especially when topped with avocado, cheese and onion.
A quick vinaigrette seasons the vegetables; the purist’s porterhouse gets just salt and pepper.
Recipes 201 - 220 of 366
PREV Page: 7 8 9 10 11 12 13 14 15 ... NEXT