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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 393
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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.
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.
Topped with fig jam, pungent blue cheese and salty prosciutto, this flatbread is a staple at Todd English’s Olives restaurants.
In this luxurious main course, porcini mushrooms add earthiness to a delicious red-wine sauce for flank steak.
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.
The secret to Bobby Flay’s crispy, juicy fried chicken is how it’s cooked: first roasted, then quick-fried just before serving.
Recipes 81 - 100 of 393
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