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Learn about food and wine pairings and find a recipe to complement your dining experience from The New York Times Wine Club.

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Recipes 1 - 20 of 300
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The combination of rustic, slow-cooked turkey and baked beans with a crispy top is all about homecooked comfort food.
The simple flavors of fennel, leek, garlic and lemon juice support the star of the show, fresh albacore tuna.
The buttery almond crust here adds rich texture to this delicate sole dish.
A crisp-skinned bird with an herb-flecked pan sauce makes a fantastic complement to a weekend dinner.
Clafoutis is a French dish that is a cross between flan and a pancake. It is hearty enough for breakfast and versatile as a dessert that never fails to impress.
This delicious and healthy salad is made with crisp apples, sweet cranberries and creamy goat cheese, topped with toasted pumpkin seeds.
Sweet apple juice permeates this crunchy salad.
Pork and apples — two tastes that go beautifully together.
Sugar and salt, paprika and ancho-chile powder all help give this steak a wonderful crust.
Wrapped in rich bacon and stuffed with sweet prunes, this pork loin is a beautiful dish for either company or family dinners.
Despite its avant-garde form, this meatloaf variation is as comforting as they come.
Lemon and ginger are used to season these gently steamed clams.
Baked frittatas are easy to make and hold well in the refrigerator, and they’re equally good hot, cold or at room temperature.
Serve With:
Mouthwatering scallops dressed with garlic butter sit on top of a layer of crunchy croutons for a quick and easy dish.
You can make this dish in less than 30 minutes. Serve as an appetizer or as a main course.
These pink burgers improve in flavor when made a day ahead. Ideal for a quick weeknight meal, they can be reheated in a medium oven or a frying pan.
This medium-hot chili begins with a great pot of beans, seasoned and slowly simmered with onion and garlic in a thick, savory broth. If you prefer a three-alarm version, make it hotter by using hot ground chili or adding more medium chili.
This robust, slow-cooked brisket is accompanied by a deliciously spicy plum sauce.
Here, braised chicken is prepared with headlining ingredients — salami and green olives, tomato paste, garlic, rosemary and oregano.
Once braised, these pork chops are browned once more so they have a crisp, caramelized exterior with a texture that you can pull apart with a fork.
Recipes 1 - 20 of 300
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© The New York Times Company and © Global Wine Company, Inc. NYT Wine has chosen Global Wine Company and its panel of experts to select the wines and operate the club on our behalf. The Wine Club is operated without the participation of the Times wine critics or other members of the newsroom. State laws prohibits the offer of free goods in conjunction with the sale of alcoholic beverages. The cost of all items in an offer is included in the advertised price. All wine sales are made by a licensed retailer in compliance with state laws and the licensed retailer assures all involved that it fully complies with all states laws applicable to it. All credit card payments will be facilitated by Global Wine Company, Inc., located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903, with the exception of orders shipped to Texas, which will be sold by Texas licensed winery, Landon Winery, located at 2508 Lee Street, Greenville, TX, 75401, Phone: 1-903-454-7878. Due to state laws, wine can be purchased only by adults 21 years and older. See shipping policy for states served.