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Pairings

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

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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 402
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A little Gruyère gives this tart incredible flavor. Served with a salad and a cheese course, it makes a fabulous vegetarian meal.
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.
Inspired by his grandmother, chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mole for short ribs.
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.
Chef Harold Dieterle of New York City’s Kin Shop and Perilla uses tamarind to give his pad thai an authentic sweet-and-sour flavor.
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.
To give cod a golden, crunchy crust, Melissa Rubel Jacobson dusts it with finely milled Wondra flour before cooking.
Recipes 201 - 220 of 402
PREV Page: 7 8 9 10 11 12 13 14 15 ... NEXT