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 61 - 80 of 373
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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.
The tart-sweet flavors of lingonberry jam make it a delicious complement to these crispy fried veal cutlets.
PAIR WITH:
Chef Michael White’s chunky salad gets a wonderfully bright flavor from basil and tarragon.
Marinated with Greek yogurt and spiced with cumin, this lamb from F&W’s Kay Chun roasts in 30 minutes.
Four kinds of chile—whole and in hot sauces—combine to make the spicy, sweet sauce for these salmon fillets.
In these plump, juicy burgers, caramelized onions and Gruyére add a sweet, rich edge to succulent ground beef.
Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor; goat cheese, butter and Parmesan add richness.
Store-bought confit duck legs make these tacos really easy. Another shortcut: crisping the skin in a microwave.
Here’s an easy sauce for duck: After roasting the legs until crisp, thicken the cooking juices with hazelnuts, bread and garlic.
Recipes 61 - 80 of 373
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