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 141 - 160 of 366
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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 crunchy crisp.
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.
Recipes 141 - 160 of 366
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