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.

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 349
PREV Page: 1 2 3 4 5 6 7 8 9 ... NEXT
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.
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.
Chef Paul Liebrandt marinates duck breast and shrimp in honey, soy and chiles to create a stir-fry that’s sweet, salty and spicy.
Smoked paprika is a key to the great depth of f lavor in this straightforward, incredibly flavorful chorizo- and seafood-studded dish.
PAIR WITH:
A good sauce is the bridge between the meat and the wine. This one gets extra-deep flavor from veal stock.
This quick-cooking staple of Ethiopian home cooking gets its kick from berbere, a fragrant, chili-based spice blend.
Roasted almonds, parsley and Parmigiano-Reggiano cheese create a nutty, fresh-tasting pasta dish that’s terrific warm or cold.
Toasty marcona almonds, tangy goat cheese and sweet dates help give this colorful raw salad its incredible flavor.
Chefs Steve Samson and Zach Pollack pair farro pasta with hearty, rustic sauces; this one gets its richness from chicken livers.
Sweet Italian sausage and fresh fennel have a natural affinity.
To get the most from a marinade—like the fennel-garlic one used here—slash the skin and meat so the flavors can seep in.
This aromatic pork roast is super-versatile: Excellent right out of the oven, it’s also great at room temperature or cold for sandwiches.
Recipes 61 - 80 of 349
PREV Page: 1 2 3 4 5 6 7 8 9 ... NEXT