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.
Shrimp is a terrific weeknight food not only because it cooks in less than five minutes, but also because it marries well with so many flavors. A perfect partner is lemongrass, with its unmistakable citrus taste.
In and around Rome, it's not hard to find a simple but powerful tomato sauce spiked with garlic, chilies and mint.
Serve With:
This pork and shrimp burger is seasoned with soy and ginger, garlic, pickled peppers and cabbage.
This elemental preparation of lamb-grilling it with nothing but a garlic rub, salt and freshly ground pepper-showcases the meat’s flavor.
Virtually effortless to prepare, this dish celebrates one
of life’s greatest gastronomic pleasures: succulent, unadulterated chicken.
Serve With:
Mushrooms and barley are a classic combination, but brown rice is also very nice with this dish, and it cooks faster. Whichever you use, simmer the grain in abundant water and used the drained water to moisten the mushrooms and chard.
The steak, which is generously streaked with fat and highly flavored, is scented in this instance with juniper berries, thyme and garlic. You can grill it, broil it or even sauté it. Mash some potatoes, roast baby potatoes in the oven or make a salad of tender greens.
Serve With:
This recipe delivers a burst of juicy, earthy flavor.
This crisp salad of smoked sablefish, spiked with a mustard-horseradish cream and a generous spoonful of wild salmon caviar, comes together quickly, yet it wows.
Serve With:
Creamy goat cheese is the perfect complement to rich smoked salmon.
Serve With:
Spread out small soft rolls or uniform slices of bread or toast, top each in assembly-line fashion with a filling, a dressing and garnishes, cover, arrange on a platter and serve.
Serve With:
The creamy, dill-laced yogurt sauce perfectly sets off the smoky trout in this sandwich.
This traditional American barbecue is time-consuming, but it would be difficult to find a better way to flavor and prepare barbecued brisket.
Serve With:
No need for costly jumbo lump crab meat; for this recipe, the fresh, pasteurized variety works perfectly.
These skewers are quite small, only two ounces per portion, and cut thin for quick cooking. If you’d rather have a sit-down meal, there’s no reason not to make them a bit bigger or even use skinny pork chops, and serve them with something hearty like a pot of well-seasoned garbanzos or sweet potatoes roasted in their skins.
Serve With:
For this recipe, use whole coriander and whole cumin seeds in this dish; ground spices are too fine to make a coating for the pork tenderloin.
© 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.