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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 1 - 100 of 428
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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.
Brining a turkey and then rubbing a pungent herb butter under the skin ensures juicy, flavorful meat.
The gorgeous mahogany color of this roasted turkey comes from a glaze of lemon-infused apricot jam.
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.
This unexpected salad of sweet strawberries, salty cheese, smoky almonds and tender baby lettuces is an F&W staff favorite.
Star chef Tyler Florence ups the burger ante with a blend of ground meats topped with thick-cut bacon and triple-cream cheese.
Chef Wesley Genovart makes this over-the-top burger with two thin stacked patties, bacon, kimchi and a spicy homemade sauce.
The Alsace region of France is known for rich quiches like this one.
This comforting dish combines succulent shredded pork, pasta and a tangy tomato-wine sauce. The mixture is topped with cheese.
This egg dish isn’t really an omelet, but never mind—it’s loaded with sweet green vegetables and terrific with a crisp white wine.
Flank steak gets powerful flavor from a 24-hour marinade in balsamic vinaigrette. Any extra can be drizzled on top after grilling.
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.
Chef Jonathan Waxman’s fantastic beef tenderloin Stroganoff is enriched with créme fraîche and dotted with sautéed mushrooms.
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.
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.
Chef Erin French cooks her short ribs with beets, then serves them with pureed parsnips, horseradish cream and pickled onions.
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.
To achieve juicy meat and a lacquered skin on a roast turkey, brine the bird overnight, then baste it with a sugar glaze.
Dan Barber’s brilliant recipe makes braised carrots the star and lamb the accompaniment.
This chicken, cooked in a garlic-infused sour cream sauce on a bed of sliced potatoes, is based on a traditional Russian dish.
The tender, succulent meat and intense, wineand herb-rich broth show just how good lamb necks are, especially when braised.
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.
Lightly frying fresh broccoli in panko flakes gives this vegetable a fabulously light, crispy texture.
Loosely based on a dish from Copenhagen chef René Redzepi, of Noma, this warm salad gets dressed with a rich chicken jus.
Sara Vaughn thinly slices brussels sprouts and tosses them with pancetta and caramelized onions for a savory flatbread topping.
Hunting down guanciale for this Roman-style sauce is totally worth it: It gives this super-simple pasta dish incredible flavor.
The roasted peppers, cumin and pomegranate molasses in this pasta and clam dish give it a Middle Eastern accent.
Mario Batali makes this meaty, slightly creamy ragù from ground beef, pancetta and ham, and uses tomato paste instead of canned tomatoes.
Based on a recipe from Alain Ducasse, these seared rib eyes are crusty outside and richly flavored with butter, thyme and garlic.
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.
This luscious roast chicken is weighted down and cooked in a cast-iron skillet so the skin is extra-crispy.
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.
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.
These super-simple, delicious chicken legs roast on pieces of torn bread, which absorb their juices and become crisp and creamy.
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.
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.
Chef Gerardo Valenzuela dresses barely cooked clams with lemon, wine and a sprinkling of thyme and Parmesan before broiling.
These pork chops get coated with cocoa and chile powders for a rub that’s like a deconstructed version of Mexican mole sauce.
Chef Francis Paniego uses cod fillets instead of the cheeks of the fish in this adaptation of an adored Basque dish.
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.
Pounding bone-in pork chops schnitzel-thin means they cook fast and the meat stays tender. Here, fennel seasons the crunchy crust.
The tart-sweet flavors of lingonberry jam make it a delicious complement to these crispy fried veal cutlets.
Chef Michael White’s chunky salad gets a wonderfully bright flavor from basil and tarragon.
Marinated with Greek yogurt and spiced with cumin, this lamb from F&W’s Kay Chun roasts in 30 minutes.
Four kinds of chile—whole and in hot sauces—combine to make the spicy, sweet sauce for these salmon fillets.
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.
A good sauce is the bridge between the meat and the wine. This one gets extra-deep flavor from veal stock.
This vibrant and refreshing salad from chef Hugh Acheson gets its great juicy crunch from thinly sliced endives.
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.
Recipes 1 - 100 of 428
Page: 1 2 3 4 5 NEXT