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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 21 - 40 of 393
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Despite the spicy intensity of the homemade barbecue sauce, the pork and beer flavors here come straight through.
Browning the meat first, then slowly braising it in an herb-infused amber ale, results in a meltingly tender roast fragrant with thyme, parsley and bay leaf.
At NYC’s The Darby, Alexandra Guarnaschelli perused old supper-club menus and came away with the idea for this soufflé.
Beef tenderloin works equally well in this elegant recipe for bison steaks, and using store-bought demiglace makes it superfast.
Adding capers, dill pickle and toasted caraway seeds to store-bought mayonnaise creates a flavor-packed condiment in a flash.
To achieve juicy meat and a lacquered skin on a roast turkey, brine the bird overnight, then baste it with a sugar glaze.
Dan Barber’s brilliant recipe makes braised carrots the star and lamb the accompaniment.
The tender, succulent meat and intense, wineand herb-rich broth show just how good lamb necks are, especially when braised.
Try sandwiching any leftover meat and juices from this super-tender lamb with pickled vegetables and focaccia for lunch.
Lamb shoulder becomes incredibly tender and flavorful when slow-cooked with wine, stock, herbs and vegetables.
Slow-cooking these pork shoulder chops with wine, bacon and rosemary gives them incredible flavor and keeps them juicy.
Perfect with the creamy leeks and fennel, Michel Nischan’s braised sweet-and-savory pork simply melts in your mouth.
This pork loin from F&W’s Marcia Kiesel is studded with sweet, juicy onions and grapes.
These beefy short ribs braised in an intensely savory broth are a variation on the Korean soup known as kalbi tang.
Hugh Acheson puts a spin on the classic Southern side of collard greens by adding a few tablespoons of umami-rich miso.
Toasting cubes of olive bread in the chicken pan juices turns them custardy on the inside and crunchy on the outside.
Chef Suzanne Goin’s sumptuous open-face sandwich combines frisée salad with melted cheese, prosciutto and an egg on top.
Lightly frying fresh broccoli in panko flakes gives this vegetable a fabulously light, crispy texture.
Loosely based on a dish from Copenhagen chef René Redzepi, of Noma, this warm salad gets dressed with a rich chicken jus.
Recipes 21 - 40 of 393
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