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.
Perfect Pairing Rules
- Serve a dry rosé with hors d'oeuvres.
- Serve an unoaked white with anything you can squeeze a lemon or lime on.
- Try low-alcohol wines with spicy foods.
- Match rich red meats with tannic reds.
- With lighter meats, pair the wine with the sauce.
- Choose earthy wines with earthy foods.
- For desserts, go with a lighter wine.
Naturally tart tamarind keeps the honey-based barbecue sauce from becoming too sweet for the luscious, slow-cooked ribs.
This roast-deliciously crusted with horseradish and black peppercorns-is perfect hot out of the oven, but it's also amazing cold on a sandwich.
For this sweet and spicy chicken, Marcie
Turney blends tamarind and other Indian
flavors into her molasses barbecue sauce.
Using rotisserie chicken makes this dish supereasy; its curry-yogurt sauce gets a hit of flavor from store-bought mango chutney.
The best way to improve on a great grilled
cheese is to sprinkle cheese on the outside of
the bread, creating an incredible crust.
Double-cut chops are extra thick and juicy; brining them for a few hours helps season them.
Fruity and tart grapefruit juice is used
here both to glaze the crab and to make
the sweet-tangy salad dressing.
Here, sliced beef is marinated in soy sauce, sugar, sesame oil and garlic, then grilled.
Grace Parisi makes her version of harissa
with fresh green chiles to add bright flavor
to smoky grilled lamb burgers.
In this twist on veal Milanese (a pounded,
breaded and fried veal cutlet), Marcelo
Betancourt substitutes double-cut lamb chops.
These lamp chops are served with a meaty ragù
tossed with the Sardinian pasta malloreddus.
Cavatelli makes a great substitute.
Here, tender lamb chopschops are garnished
with fresh green herbs, flash-fried to a
The fast, lightly sweet sauce here made
with wine, honey and grapes is cooked in
the same pan as the lamb chops.
Thinly pounded fried lamb steaks are
delicious with romesco, a tangy Spanish
sauce that gets a richness from almonds.
Lamb is a natural match with briny olives and roasted peppers. Israeli couscous is perfect here for soaking up the juicy sauce.
Street food is moving from the cart to the kitchen. In NYC, the Kwik Meal cart serves amazing lamb over rice. Here, F&W’s version.
A vibrant salsa verde from chef Seamus Mullen at New York City’s Boqueria doubles as a marinade for these lamb skewers.
The secret to this simple recipe is freshly
toasted and ground cumin, which gives a
more intense flavor than spice out of a jar.
The lamb in this Moroccan-inspired stew becomes buttery and melt-in-your-mouth tender as it cooks.
Duck legs become incredibly tender after
cooking in red wine and chicken stock; the
braising liquid makes an intense sauce.