Pairings

Explore food pairings created to match the wines from our club offerings and Wine Shop. Each recipe pairing has been tested in the FOOD & WINE Test Kitchen.

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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 347
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Lee Hefter, chef at Spago Beverly Hills, serves his extravagant steak with peppercorn sauce and two-cheese mashed potatoes.
Parboiled then roasted with rosemary and olive oil, potatoes become marvelously crispy on the outside while light and fluffy within.
Portland, Oregon’s Viking Soul Food truck serves this aquavit-cured salmon with lefse, a Norwegian flatbread made from potatoes.
Garnished with sliced, sautéed jalapeños, this sweet-spicy salmon dish has just four ingredients, plus salt and pepper.
Honeydew and avocado may seem like an unusual combination, but they’re delicious together in a salsa for smoky grilled scallops.
These thinly sliced short ribs are perfect for quick grilling. Ask a butcher to cut them flanken-style, or find them at Asian markets.
Singapore-born chef Chris Yeo uses shrimp instead of traditional chicken or lamb for this festive, fragrant appetizer.
Luke Mangan particularly likes juicy, sweet Yamba prawns (a.k.a., shrimp) from New South Wales, but any variety of fresh, large shrimp will do.
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.
Fort Worth chef Tim Love keeps bone-in rib eyes extra-juicy by searing them on the grill and letting them rest before finishing them.
This vegetarian sandwich is terrific warm, but for a shortcut, use jarred olive tapenade instead of homemade and serve cold.
Star chef Tom Colicchio grills this showstopping whole sea bass with Asian flavors like cilantro, lime and hot chile sauce.
On his first visit to Saigon, chef Luke Nguyen of Sydney’s Red Lantern loved this simple sandwich of peppery pork and hoisin sauce.
To keep halibut moist, chef Chris Cosentino of San Francisco’s Incanto sears it in cuminspiked brown butter.
PAIR WITH:
A creamy, vivid parsley sauce is delicious with white fish like halibut.
Topping this succulent hanger steak with a vibrant, herb- and nut-flecked salsa makes it a fantastic meal.
Recipes 121 - 140 of 347
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