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 241 - 260 of 373
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Brined green peppercorns aren’t particularly popular, but F^W’s Kristin Donnelly loves them in a dressing for this substantial salad.
Roasting a chicken with red wine butter under the skin yields crispy skin and juicy meat in this recipe from Giada De Laurentiis.
This traditional Tuscan bread salad gets a California spin with strawberries, cilantro and toasted pumpkin seeds.
Cookbook author Eugenia Bone drizzles chicken with honey and fresh tangerine juice so the skin is deliciously fragrant.
For your next dinner party, this super-nutty walnut pesto is excellent for dressing up perfectly roasted, lemony chicken.
In this recipe, a sweet-and-sour shallot jam made with dates, honey and apple cider vinegar complements lamb’s gamy flavor.
This classic turkey is rubbed with an aromatic shallot-sage butter, then stuffed with a nutty chestnut-apple stuffing.
This spectacular roast tastes even better when paired with an earthy red wine and a creamy mushroom risotto.
F&W’s Grace Parisi tosses warm roasted beets and beet greens with a simple, creamy dressing of goat cheese whisked with vinegar and oil.
Instead of using fresh goat cheese with sweet roasted beets, this salad is made with a deeply flavored aged goat cheese.
A compound butter with capers, lemon juice and parsley melts on this fish and creates a dead easy make-ahead sauce.
To save room on the stove, chef Floyd Cardoz sears the meat in a preheated pan in the oven. The method helps the meat cook more quickly.
Using rosemary sprigs as skewers is a supersimple way to infuse charred shrimp and sweet red peppers with their piney flavor.
Noah Bernamoff, chef-owner of Brooklyn’s Mile End, serves this tasty mishmash only until noon. But it’s also delicious for dinner, he says.
Served on toasted baguette slices, this chunky, creamy salmon spread makes a fabulous hors d’oeuvre.
Marcia Kiesel tops rich, fatty grilled salmon with buttered andouille, a spicy, heavily smoked sausage that's used in jambalaya.
The magic of this dish is in the play of textures and flavors: Crispy salmon skin and shallots combine with tender fish and sweet melon.
Briefly soak the salmon in fresh orange juice for a deeply caramelized glaze so delicious you will never want to cook salmon any other way.
Chef Maria Hines sometimes adds a bright puree of heirloom red peppers to accompany this wild salmon dish, but here she goes without for simplicity.
New York chef Alfred Portale serves salmon with a peppery riff on beurre rouge (a French butter sauce made with red wine).
Recipes 241 - 260 of 373
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