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 1 - 100 of 349
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Popular in the Middle East, Aleppo pepper has a mild, sweet heat. It’s terrific on this chicken or tossed with roasted vegetables.
Top Chef finalist Sarah Grueneberg makes her Amatriciana sauce with anchovies, so it’s extra-savory.
F&W’s Melissa Rubel added scallions, fresh ginger, garlic and sesame oil to ground pork for a juicy Asian-flavored burger.
Andrew Zimmern got addicted to this dish while traveling in Asia, calling it “the tastiest, saltiest, sweetest, spiciest rib recipe I know.”
The sugarless version of nuoc cham, the pungent Vietnamese sauce that dresses this salad, transforms it into a more wine-friendly dish.
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Star chef Tyler Florence ups the burger ante with a blend of ground meats topped with thick-cut bacon and triple-cream cheese.
The Alsace region of France is known for rich quiches like this one.
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This comforting dish combines succulent shredded pork, pasta and a tangy tomato-wine sauce. The mixture is topped with cheese.
Flank steak gets powerful flavor from a 24-hour marinade in balsamic vinaigrette. Any extra can be drizzled on top after grilling.
This luxurious porterhouse steak contains both the New York strip and the tenderloin.
Australian chef Pete Evans uses green mango—which is firm and a little crunchy—for the salad that accompanies this salmon.
Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms.
This brisket gets seasoned, braised and roasted so it’s super-tender with a crisp crust; it’s terrific with a garlicky oregano sauce.
Homemade ketchup spiked with smoky, dried pasilla chiles transforms a basic grilled burger into a backyard triumph.
Sometimes referred to as “mock tender,” teres major is a cut whose similarity to tenderloin makes it a great stand-in for filet mignon.
This rich, wintery braise gets its intensity from hours of hands-off simmering and is fantastic over polenta or pasta.
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Chef Jonathan Waxman’s fantastic beef tenderloin Stroganoff is enriched with créme fraîche and dotted with sautéed mushrooms.
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A dead-simple gratin of nutty celery root soaks up a rich pan sauce and makes a terrific change from the usual steak-and-potatoes.
The lamb in this juicy burger adds a complex flavor.
Despite the spicy intensity of the homemade barbecue sauce, the pork and beer flavors here come straight through.
Browning the meat first, then slowly braising it in an herb-infused amber ale, results in a meltingly tender roast fragrant with thyme, parsley and bay leaf.
At NYC’s The Darby, Alexandra Guarnaschelli perused old supper-club menus and came away with the idea for this soufflé.
Beef tenderloin works equally well in this elegant recipe for bison steaks, and using store-bought demiglace makes it superfast.
Adding capers, dill pickle and toasted caraway seeds to store-bought mayonnaise creates a flavor-packed condiment in a flash.
Dan Barber’s brilliant recipe makes braised carrots the star and lamb the accompaniment.
Try sandwiching any leftover meat and juices from this super-tender lamb with pickled vegetables and focaccia for lunch.
Lamb shoulder becomes incredibly tender and flavorful when slow-cooked with wine, stock, herbs and vegetables.
Slow-cooking these pork shoulder chops with wine, bacon and rosemary gives them incredible flavor and keeps them juicy.
Perfect with the creamy leeks and fennel, Michel Nischan’s braised sweet-and-savory pork simply melts in your mouth.
This pork loin from F&W’s Marcia Kiesel is studded with sweet, juicy onions and grapes.
These beefy short ribs braised in an intensely savory broth are a variation on the Korean soup known as kalbi tang.
Hugh Acheson puts a spin on the classic Southern side of collard greens by adding a few tablespoons of umami-rich miso.
Toasting cubes of olive bread in the chicken pan juices turns them custardy on the inside and crunchy on the outside.
Chef Suzanne Goin’s sumptuous open-face sandwich combines frisée salad with melted cheese, prosciutto and an egg on top.
Loosely based on a dish from Copenhagen chef René Redzepi, of Noma, this warm salad gets dressed with a rich chicken jus.
Mario Batali makes this meaty, slightly creamy ragù from ground beef, pancetta and ham, and uses tomato paste instead of canned tomatoes.
In this luscious brunch recipe, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
Beef jerky is a clever approximation for carne seca, the dried beef in feijoada, Brazil’s dish of stewed, smoked meats and black beans.
This take on the French classic features white beans, duck confit, sausage and bacon. Resting the beans overnight develops their flavors.
Chef Laurent Tourondel brushes burgers with butter while they grill. The natural sugars in the butter caramelize, adding rich flavor.
Umami Burger’s Adam Fleischman creates these slider-style beef patties by f lattening balls of ground meat on the griddle.
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The bold flavors in the Château de Gourgazaud red make a fantastic match with these juicy, cheese-stuffed burgers.
Breakfast sausage and cherries mixed into ground pork create an intensely flavorful and juicy meat loaf that’s a cinch to prepare.
The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish.
Veronica Salazar of El Huarache Loco in San Francisco bumps up the flavor of this fajita-like alambre with chorizo and bacon.
Cookbook author Melissa Clark’s version of this mustardy chicken stew—made with only drumsticks—is thickened with crème fraîche.
This quick chicken sauté steals the flavors from a classic French pan sauce: mustard, tarragon, white wine and cream.
These delicious pounded, breaded and fried chicken cutlets, with their crisp golden crust, are enriched by a silky butter sauce.
While there are thousands of versions of tinga—the smoky Mexican tomato sauce— this one calls for only a few ingredients.
Marcia Kiesel, a self-described mushroom freak, uses porcini to make her delicious, earthy chicken thigh sauté with roasted garlic cloves. She finishes the dish with a sprinkle of chopped tarragon, which adds a light, herbal sweetness.
The spicy shrimp for this dish can be prepared in the time it takes for the couscous to cook, making it an incredible time-saver.
Marcia Kiesel adds a southern French touch to this luscious cold roast with the use of Picholine olives and herbes de Provence.
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Marcia Kiesel updates a diner staple by using ground lamb instead of beef and serving it with wilted spinach and warm goat cheese.
This smoky Spanish sausage, cooked in red wine until plump and juicy, makes a wonderfully simple party snack.
These pork chops get coated with cocoa and chile powders for a rub that’s like a deconstructed version of Mexican mole sauce.
A glaze of cider vinegar and sorghum syrup (or, alternatively, molasses) gives this slow-roasted pork a tangy-sweet glaze.
This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb salad.
To make his version of chilaquiles (fried tortilla chips cooked in salsa), chef Jamie Bissonnette unabashedly opts for Fritos.
New Orleans chef John Harris uses coriander seeds to make a simple, citrusy crust for his French-influenced rack of lamb.
Instead of serving this stew with crackers, Boston chef Jeremy Sewall dunks a crisp slice of rosemary-scented toast in each bowl.
This luxurious crab and shrimp risotto gets its creamy texture from arborio rice and a dollop of mascarpone cheese.
These amazing, light and simple crab cakes are bound with fish, not cracker crumbs, for a deep seafood flavor.
The wonderfully citrusy dressing for the salad here is made with fresh lemon and orange juices and whisked with a little olive oil and mayonnaise until creamy.
The tart-sweet flavors of lingonberry jam make it a delicious complement to these crispy fried veal cutlets.
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Chef Michael White’s chunky salad gets a wonderfully bright flavor from basil and tarragon.
In these plump, juicy burgers, caramelized onions and Gruyére add a sweet, rich edge to succulent ground beef.
Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor; goat cheese, butter and Parmesan add richness.
Store-bought confit duck legs make these tacos really easy. Another shortcut: crisping the skin in a microwave.
Here’s an easy sauce for duck: After roasting the legs until crisp, thicken the cooking juices with hazelnuts, bread and garlic.
Chef Paul Liebrandt marinates duck breast and shrimp in honey, soy and chiles to create a stir-fry that’s sweet, salty and spicy.
Smoked paprika is a key to the great depth of f lavor in this straightforward, incredibly flavorful chorizo- and seafood-studded dish.
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A good sauce is the bridge between the meat and the wine. This one gets extra-deep flavor from veal stock.
This quick-cooking staple of Ethiopian home cooking gets its kick from berbere, a fragrant, chili-based spice blend.
Roasted almonds, parsley and Parmigiano-Reggiano cheese create a nutty, fresh-tasting pasta dish that’s terrific warm or cold.
Toasty marcona almonds, tangy goat cheese and sweet dates help give this colorful raw salad its incredible flavor.
Chefs Steve Samson and Zach Pollack pair farro pasta with hearty, rustic sauces; this one gets its richness from chicken livers.
Sweet Italian sausage and fresh fennel have a natural affinity.
To get the most from a marinade—like the fennel-garlic one used here—slash the skin and meat so the flavors can seep in.
This aromatic pork roast is super-versatile: Excellent right out of the oven, it’s also great at room temperature or cold for sandwiches.
Topped with fig jam, pungent blue cheese and salty prosciutto, this flatbread is a staple at Todd English’s Olives restaurants.
The secret to this luscious pork ragù is a little cocoa powder, which deepens the savory flavor of the meaty sauce.
This terrific salad from F&W Best New Chef 2005 Daniel Humm is crisp and lemony, with bits of meaty pancetta and lots of fresh mint.
F&W’s Marcia Kiesel created this simple take on a British staple, which coats mild white fish in a light, crispy beer batter.
Fish tacos meet a Reuben sandwich in this combination of flounder, sauerkraut, Jarlsberg cheese and Russian dressing.
A superfast pan sauce of leek, cream and spinach makes a fantastic complement to this fast and simple pasta.
In a state often known for heavy reds, Waters makes lithe, elegant wines, as fluid and graceful as the winery’s name suggests.
Chef Kenny Rochford’s favorite way to prepare rack of lamb is to simply rub it with garlic, rosemary and olive oil before roasting.
For this recipe, F&W’s Grace Parisi creates layers of flavor with Chinese chile-garlic sauce and matchsticks of fresh ginger.
Using purchased mango chutney makes prepping the sticky, spicy glaze for these tender ribs a cinch.
India Star chef Sanjeev Kapoor prepares this shrimp curry from Goa, one of his favorite beach regions, so it’s tangy, spicy and vibrant.
To turn beef tenderloin into a quick-cooking cut, Francis Mallmann butterflies it first then sears it quickly on a hot grill.
Cooks often braise short ribs, but here, the rich ribs are marinated in apple juice, lemon juice and soy sauce, then grilled.
This classic preparation adds tang to succulent flank steak with strong flavors of thyme, pepper and balsamic vinegar.
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David Burtka braises these ribs in Coca-Cola, then brushes them with homemade barbecue sauce before grilling them.
Whole beef tenderloin feeds lots of people and cooks remarkably fast.
Two Japanese ingredients—white miso and soy sauce—add great depth of flavor to this lush and very French sauce, yet are barely identifiable.
An abundance of wild mushrooms gives this crispy, smoky chicken an earthy depth.
The sweet and tangy glaze for these flavorpacked fish fillets has just three ingredients: horseradish, honey and mustard.
A perfect weeknight meal: Hanger steak cooks quickly and the garlicky brandy butter served alongside takes minutes to prepare.
Recipes 1 - 100 of 349
Page: 1 2 3 4 NEXT