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 349
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Beef stock and red wine make a luxurious sauce for this salmon recipe
Baking a good-quality leg of lamb in an herby salt crust makes for a tasty and tender home meal, without the need for garnishes.
Grilled wedges of purple-red radicchio offer a colorful (and delicious) contrast to the three kinds of sausages called for here.
Thomas McNaughton gives sausage-and-olive pizza a tangy twist by adding capers and Pecorino Sardo, a firm sheep’s milk cheese.
A split and toasted hero roll soaks up the juices of sautéed bell peppers, sweet onions and chicken sausages in this hearty, elemental sandwich, which can be prepared on a griddle or in a skillet.
PAIR WITH:
The ultimate summer pizza topped with grated summer squash and piquant peperoncini. Oh yeah, and sausage.
Aguachile (chile water) is a zingy sauce made with fresh chiles, herbs and cucumbers that’s fantastic with marinated scallops.
This starter or light main course features seared sea scallops on a Sicilian-style salad with briny green olives and fried capers.
Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce.
In this decadent dish, scallops and bacon are paired with a white-wine-and-grapefruit sauce that's at once tangy and buttery.
Chef Grant Achatz tops seared scallops with a peanut butter panade, then drizzles on a curry vinaigrette for a final, fragrant touch.
Toasted, coarsely ground coriander and fennel seeds add crunch and pops of f lavor to grilled scallops in a summery tomato-basil dressing.
Puréed burrata, an extra-rich mozzarella, makes a luxe sauce for spiced bison.
Adding wine to the buttery sauce for these scallops make this dish from chef Hugh Acheson incredibly wine-friendly.
Chef Hugh Acheson cooks shallots with butter and white wine to create a luxurious sauce for scallops.
Cubes of beef tenderloin become supertender in this elegant and wonderfully spiced Vietnamese classic.
This savory vegetarian dish with Asian-accented noodles is served here in banana leaves.
In a family recipe, Ethan Stowell uses short ribs, a marbled cut that turns fabulously succulent and tender when slow-simmered.
The Japanese-style marinade here works especially fast, thanks to the combination of tart citrus and salty soy sauce.
Substantial but not overly rich, the ingenious, Spanish-inspired toppings for this spicy, succulent pizza are superfast to prepare.
Recipes 241 - 260 of 349
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