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Pairings

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

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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 423
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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.
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.
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.
A good sauce is the bridge between the meat and the wine. This one gets extra-deep flavor from veal stock.
This vibrant and refreshing salad from chef Hugh Acheson gets its great juicy crunch from thinly sliced endives.
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.
Homemade lamb sausage gets browned and served over creamy fennel risotto in this fragrant, comforting dish.
Recipes 81 - 100 of 423
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