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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 241 - 260 of 402
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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.
These beefy grilled portobellos with herbed butter are satisfying enough to be a delicious vegetarian main course.
Roasting lamb shanks with whole garlic cloves yields an incredibly rich sauce that infuses the beans in this luxurious dish.
In this brilliantly simple recipe from chef Jason Travi, persimmon slices get wrapped in prosciutto, then roasted until the meat crisps and the fruit turns tender and sweet.
This easy, succulent dish uses the quintessentially Provençal combination of rosemary, thyme and garlic to flavor the lamb.
This heady, pungent marinade—infused with Provençal herbs like thyme, rosemary and lavender—is a classic with lamb.
A flavor-packed marinade of garlic, herbs, chile and curry gives these fast-grilled turkey cutlets fantastic flavor.
Ideal for picnics, this effortless salad gets a toasty crunch from roasted pumpkin seeds.
If you’ve never prepared rabbit at home before this is a great way to try it. The meat is braised until tender, and flavorful with sweet tomatoes and spicy sausage.
The quick pan sauce called for here includes two kinds of mustard and can be made while the meat rests after cooking.
F^W’s Grace Parisi makes a slightly spicy red sauce for these enchiladas with smoky guajillo chiles and fruity ancho chiles.
Roasting these fillets with their skin on creates a “half shell” in which to serve them.
This German-style beef dish is both very sweet and very sour, thanks to raisins, apples, red wine vinegar and red wine.
Sambal oelek, an ingredient in Pete Evans’s tangy barbecue sauce, is a fiery hot chili paste that can be found in any Asian grocery store.
Most Chardonnays would overwhelm this Asian-style dish, but Mercer Estates’ is delicate enough to pair with its subtle flavors.
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.
Recipes 241 - 260 of 402
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