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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 201 - 220 of 416
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Roy Choi slathers his pork shoulder with a powerful marinade of garlic, citrus and herbs, then lets it sit overnight before roasting.
This no-fail method for ribs from Dallas chef-turned-pitmaster Tim Byres results in sticky, smoky ribs that melt off the bone.
More decadent than molten chocolate cake: one filled with warm raspberry, reveals F&W's Grace Parisi.
This grilled chicken dish transforms the sweet-savory elements of a Moroccan tagine—apricots, olives, couscous—into a light, summery meal. The marinade and relish are both flavored with eucalyptus honey, which has a deep, herbal flavor that's delicious with the smoky chicken. Plus, the honey caramelizes on the grill, which makes the chicken extra-crispy.
Brushing these baby back ribs with a sweet-tart glaze of peach jam, ketchup and lemon juice gives them incredible flavor.
Rick Bayless’s stellar vegetarian sandwiches (tortas) are full of earthy mushrooms and tangy goat cheese.
Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that’s as rich and delicious as the meat version.
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.
Recipes 201 - 220 of 416
PREV Page: 7 8 9 10 11 12 13 14 15 ... NEXT