Please select the state to which you would like to have your wine shipped. If your state is not listed on the drop-down below, we regret that we are unable to ship to you at this time.

By clicking "Verify" you acknowledge that you are at least 21 years old.
You must select a state to continue.

Pairings

Entertain with confidence with spectacular recipes and food pairings perfected in the FOOD & WINE Test Kitchen along with wine pairing tips.

Recipe Search

Select Recipes By:

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.

Sort by:

Recipes 61 - 80 of 416
PREV Page: 1 2 3 4 5 6 7 8 9 ... NEXT
These super-simple, delicious chicken legs roast on pieces of torn bread, which absorb their juices and become crisp and creamy.
While there are thousands of versions of tinga—the smoky Mexican tomato sauce— this one calls for only a few ingredients.
Marcia Kiesel, a self-described mushroom freak, uses porcini to make her delicious, earthy chicken thigh sauté with roasted garlic cloves. She finishes the dish with a sprinkle of chopped tarragon, which adds a light, herbal sweetness.
The spicy shrimp for this dish can be prepared in the time it takes for the couscous to cook, making it an incredible time-saver.
Marcia Kiesel adds a southern French touch to this luscious cold roast with the use of Picholine olives and herbes de Provence.
PAIR WITH:
Marcia Kiesel updates a diner staple by using ground lamb instead of beef and serving it with wilted spinach and warm goat cheese.
This smoky Spanish sausage, cooked in red wine until plump and juicy, makes a wonderfully simple party snack.
Chef Gerardo Valenzuela dresses barely cooked clams with lemon, wine and a sprinkling of thyme and Parmesan before broiling.
These pork chops get coated with cocoa and chile powders for a rub that’s like a deconstructed version of Mexican mole sauce.
Chef Francis Paniego uses cod fillets instead of the cheeks of the fish in this adaptation of an adored Basque dish.
A glaze of cider vinegar and sorghum syrup (or, alternatively, molasses) gives this slow-roasted pork a tangy-sweet glaze.
This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb salad.
To make his version of chilaquiles (fried tortilla chips cooked in salsa), chef Jamie Bissonnette unabashedly opts for Fritos.
New Orleans chef John Harris uses coriander seeds to make a simple, citrusy crust for his French-influenced rack of lamb.
Instead of serving this stew with crackers, Boston chef Jeremy Sewall dunks a crisp slice of rosemary-scented toast in each bowl.
This luxurious crab and shrimp risotto gets its creamy texture from arborio rice and a dollop of mascarpone cheese.
These amazing, light and simple crab cakes are bound with fish, not cracker crumbs, for a deep seafood flavor.
The wonderfully citrusy dressing for the salad here is made with fresh lemon and orange juices and whisked with a little olive oil and mayonnaise until creamy.
Pounding bone-in pork chops schnitzel-thin means they cook fast and the meat stays tender. Here, fennel seasons the crunchy crust.
Recipes 61 - 80 of 416
PREV Page: 1 2 3 4 5 6 7 8 9 ... NEXT