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.
Perfect Pairing Rules
- Serve a dry rosé with hors d'oeuvres.
- Serve an unoaked white with anything you can squeeze a lemon or lime on.
- Try low-alcohol wines with spicy foods.
- Match rich red meats with tannic reds.
- With lighter meats, pair the wine with the sauce.
- Choose earthy wines with earthy foods.
- For desserts, go with a lighter wine.
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.
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.
Loosely based on a dish from Copenhagen
chef René Redzepi, of Noma, this warm salad
gets dressed with a rich chicken jus.
Mario Batali makes this meaty, slightly creamy
ragù from ground beef, pancetta and ham, and
uses tomato paste instead of canned tomatoes.
Based on a recipe from Alain Ducasse, these
seared rib eyes are crusty outside and richly
flavored with butter, thyme and garlic.
In this luscious brunch recipe, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
Beef jerky is a clever approximation for carne
seca, the dried beef in feijoada, Brazil’s dish of
stewed, smoked meats and black beans.