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 81 - 100 of 339
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Topped with fig jam, pungent blue cheese and salty prosciutto, this flatbread is a staple at Todd English’s Olives restaurants.
The secret to this luscious pork ragù is a little cocoa powder, which deepens the savory flavor of the meaty sauce.
This terrific salad from F&W Best New Chef 2005 Daniel Humm is crisp and lemony, with bits of meaty pancetta and lots of fresh mint.
F&W’s Marcia Kiesel created this simple take on a British staple, which coats mild white fish in a light, crispy beer batter.
Fish tacos meet a Reuben sandwich in this combination of flounder, sauerkraut, Jarlsberg cheese and Russian dressing.
A superfast pan sauce of leek, cream and spinach makes a fantastic complement to this fast and simple pasta.
In a state often known for heavy reds, Waters makes lithe, elegant wines, as fluid and graceful as the winery’s name suggests.
Chef Kenny Rochford’s favorite way to prepare rack of lamb is to simply rub it with garlic, rosemary and olive oil before roasting.
For this recipe, F&W’s Grace Parisi creates layers of flavor with Chinese chile-garlic sauce and matchsticks of fresh ginger.
Using purchased mango chutney makes prepping the sticky, spicy glaze for these tender ribs a cinch.
India Star chef Sanjeev Kapoor prepares this shrimp curry from Goa, one of his favorite beach regions, so it’s tangy, spicy and vibrant.
This classic preparation adds tang to succulent flank steak with strong flavors of thyme, pepper and balsamic vinegar.
PAIR WITH:
David Burtka braises these ribs in Coca-Cola, then brushes them with homemade barbecue sauce before grilling them.
Whole beef tenderloin feeds lots of people and cooks remarkably fast.
Two Japanese ingredients—white miso and soy sauce—add great depth of flavor to this lush and very French sauce, yet are barely identifiable.
An abundance of wild mushrooms gives this crispy, smoky chicken an earthy depth.
The sweet and tangy glaze for these flavorpacked fish fillets has just three ingredients: horseradish, honey and mustard.
A perfect weeknight meal: Hanger steak cooks quickly and the garlicky brandy butter served alongside takes minutes to prepare.
A compound butter infused with sweet, floral marjoram is a fragrant addition to grilled lamb in this simple, speedy recipe.
A hearty mix of stewed peppers, onions, raisins and anchovies makes this peperonata more of a side dish than a condiment.
Recipes 81 - 100 of 339
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