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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 121 - 140 of 402
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A perfect weeknight meal: Hanger steak cooks quickly and the garlicky brandy butter served alongside takes minutes to prepare.
Chef Renee Erickson serves them with a sweet-savory Moroccan-inspired relish that includes pine nuts, golden raisins and lemon.
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.
Sweetly caramelized heads of roasted garlic are delicious with the cumin-scented marinade for these loin chops.
Shwarma, thin slices of roasted meat and condiments that are often wrapped in a pita, makes a great dish for casual parties.
If some butter spills onto the coals, don’t worry: It will smoke the oysters as they cook.
Charring onions and pork on the grill gives this superfast recipe a smoky sweetness; chile powder adds spice.
Coconut water and a touch of sour cream stand in for overly rich coconut milk in this Thai-style vegetable curry.
Charmoula, a paprika-spiked North African sauce, makes a flavorful marinade and condiment for grilled meat and fish.
Lee Hefter, chef at Spago Beverly Hills, serves his extravagant steak with peppercorn sauce and two-cheese mashed potatoes.
Portland, Oregon’s Viking Soul Food truck serves this aquavit-cured salmon with lefse, a Norwegian flatbread made from potatoes.
These thinly sliced short ribs are perfect for quick grilling. Ask a butcher to cut them flanken-style, or find them at Asian markets.
Top Chef judge Hugh Acheson adds crisp green apple to give crunch and sweetness to this light, smoky shrimp dish.
The vibrant herb-and-garlic sauce chimichurri works both as a marinade for the shrimp and as a dressing for the black-eyed peas.
Chef Jamie Bissonnette uses pickled mustard seeds—scooped out from the brine of a pickle jar—to give these shrimp crunch.
The sauce for this shrimp is a simple version of Italy’s salmoriglio, typically made with lemon and herbs in a mortar.
Chef Susan Feniger uses coconut, chiles and kaffir lime leaves to create a green Sriracha, a Thai-style hot sauce, to serve with steak.
Mario Batali created this superthick, caper-studded version of a classic vinegary herb sauce to complement grilled steak.
Pipían is a sauce made from dried chiles, ground seeds and nuts. This one, with almond butter and anchos, is fabulous on steak.
Recipes 121 - 140 of 402
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