Please select the state to which you would like to have your wine shipped. If your state is not listed on the drop-down below, we regret that we are unable to ship to you at this time.

By clicking "Verify" you acknowledge that you are at least 21 years old.
You must select a state to continue.

Pairings

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

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 101 - 120 of 402
PREV Page: 2 3 4 5 6 7 8 9 10 ... NEXT
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.
Cooks often braise short ribs, but here, the rich ribs are marinated in apple juice, lemon juice and soy sauce, then grilled.
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.
Chef Jose Enrique makes grilled shrimp into a meal by serving them over a tangy-sweet escabeche made from yuca.
The sweet and tangy glaze for these flavorpacked fish fillets has just three ingredients: horseradish, honey and mustard.
Recipes 101 - 120 of 402
PREV Page: 2 3 4 5 6 7 8 9 10 ... NEXT