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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 101 - 120 of 423
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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.
These Vietnamese-style sandwiches from Slanted Door chef Charles Phan swap in five-spice powder for the more usual lemongrass.
In this luxurious main course, porcini mushrooms add earthiness to a delicious red-wine sauce for flank steak.
A buttery red wine-and-shallot sauce gets spiked with balsamic vinegar and poured over juicy flank steaks.
This elegant dish is surprisingly easy to make. Toasting the spices before rubbing them into the duck deepens their flavors.
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.
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.
Sweet citrus juices and lots of garlic are the keys to the crispy, caramelized meat on this ridiculously flavorful pork roast.
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.
To turn beef tenderloin into a quick-cooking cut, Francis Mallmann butterflies it first then sears it quickly on a hot grill.
Recipes 101 - 120 of 423
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