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Learn about food and wine pairings and find a recipe that matches a wine from our club selections and store.
Quail has the bone structure and color of chicken (even
the cooked meat looks similar), but its distinctive flavor
minimizes the need to dress it up. This simple recipe
is a shining example of that philosophy, as the only
seasonings are salt, pepper, sage. Sage gives the quail
meat a perfumed tang.
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Slightly gamier and darker than chicken, quail is here complemented by bitter olives.
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Smoked paprika, dried chipotle, mint and thyme add an exciting kick to this hearty dish.
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If you can find and afford it, look for meat graded ''prime'' (few supermarkets have it). ''Choice'' meat (what you usually get in a supermarket) is more than acceptable, but ''good'' meat is so lean that the whole point will be lost.
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The idea here is not to be shy about using garlic: the flavor should be strong and very up-front. Since the garlic does cook on the grill, its flavor is tamed somewhat, but in principle it shouldn't be tamed much.
In this simple recipe, grilled hanger steak is rendered
ever more fragrant with a drizzle of warm, herb-infused
olive oil.
Mint and feta cheese add wonderful tang to a gentle
couscous salad, and altogether provide a brilliant base
to set off savory strips of lamb.
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Lentils provide an earthy base for lamb shanks, with a
wonderfully full flavor and richness of their own.
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Using several Moroccan spices with the salt and pepper for the rub will fill your kitchen with the dreamy scents
of cinnamon, cumin and coriander.
Lemon risottos of any kind always delight guests. The lemon juice and zest are added to this comforting mixture at the end of cooking.
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A bowl of garlicky clams, steamed in their own juices, with white wine, good oil and plenty of fresh herbs, begs for something to sop up the sauce. A crusty loaf will do. But when something a little more refined is in order, linguine can be even better, especially if you let the pasta finish cooking in the clams’ heady liquid.
This Spanish interpretation of pizza is piled high with ingredients.
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When you take this slightly hot, quite sweet, sour and extremely juicy sauce and pair it with fish (chicken, yes; pork or beef, sure; but primarily fish), something really magical happens: a bunch of rather ordinary ingredients becomes quite splendid.
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The bold flavors of the herb-laced lamb and spiced pork sausages in this paella are softened by starchy rice and chicken stock.
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In this ‘mock’ ceviche the seafood is cooked, but much of the flavor comes from the citrus and herbaceous jalapeño, tomato and bell peppers.
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These delicious vegetarian patties have a great texture because of the almonds and bulgur.
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