Recipe Search
Filter wines by:
Recipes
Learn about food and wine pairings and find a recipe that matches a wine from our club selections and store.
The ideal approach for a dinner party, poaching beef is precise, consistent and effortless-and it yields delicious results. Serve the sliced tenderloin with a variety of zesty garnishes like minced shallots, good mustard and coarse salt.
Before putting the polenta in the oven, try topping it with thin slices of fresh mozzarella, two or three thinly sliced Roma tomatoes or a bit of tomato sauce, and a handful of fresh basil for the ultimate savory dish.
Serve With:
Here, celery and sage ramp up the herbal qualities, while pancetta, which has a delicious affinity for sage, contributes a satisfying meatiness to enhance the lean birds.
Serve With:
Without a grill, the mushrooms can be cooked in a grill pan on the stove or under the broiler. They are meant to be done in advance and kept warm, leaving any last-minute preparation for finishing the rice.
Here, broiled club steaks are served with parsley and watercress salad, flecked with capers and large, rustic croutons.
Knowing how to roast a chicken is unquestionably a valuable skill, and so is roasting vegetables. So why not combine them? With just a little practice, the resulting dish is a crisp, nicely browned bird with tender, lightly browned vegetables.
Though this recipe is simple and easy, the step of rubbing it with salt and herbs the day before will help develop flavors that add complexity to the chicken.
Serve With:
Few meats are as tender, juicy and flavorful as good roast beef, yet none are easier to prepare. It needs nothing beyond salt and pepper and proper cooking. And while it is most commonly sliced thin, it can also be carved thick and served like steak, especially if you start with sirloin.
You can make this stuffing and stuff the bird in less time than it takes to heat the oven.
Serve With:
This pairing showcases the generous texture of tender scallops, enhanced by browned butter.
Here, a little Dijon mustard—along with aniseed, thyme and orange zest—is perfect for flavoring tender young chicken.
Each of the spices called for in this pork-based country-style pâté comes together beautifully.
Serve With:
Shiitake mushrooms, peas and scallions pay tribute to the plush texture and sweet flavors of the salmon in this Japanese-inspired dish.
The bite of the Meyer lemons in this stir-fry are seamlessly balanced by the sweetness of the leeks.
Serve With:
© 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. 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. #220, San Rafael, CA 94903, with the exception of orders shipped to Texas, which will be sold by Texas licensed Winery ITO Wines, LLC, located at 16760 Hedgecroft Drive Suite 608, Houston, TX 77060 Phone:(707) 234-4747. Due to state laws, wine can be purchased only by adults 21 years and older. See shipping policy for states served.