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

Recipe Search

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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 161 - 180 of 428
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A creamy, vivid parsley sauce is delicious with white fish like halibut.
Stuffed with ham, cheese and fried eggs, this breakfast sandwich from Will Gilson is so good you’ll want it for dinner, too.
Charmoula—a tangy Moroccan condiment of olive oil, garlic, herbs and spices—also makes a fantastic marinade for steak.
Preheating the oven to 500° and then reducing the temperature to 375° yields a lamb that’s crusty on the outside and juicy within.
This flaky white fish is dressed up with zesty ingredients like lemon and fresh herbs.
Slow-roasting the pork shoulder for this sandwich is worth it: The herbs and garlic infuse the meat with incredible flavor.
Inspired by Peking duck, Italian vintner Piero Incisa della Rocchetta brushes this chicken with soy sauce and honey.
The flavors of lamb, herbs and Syrah have an incredible affinity for each other that’s showcased in this pairing.
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.
Recipes 161 - 180 of 428
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