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Learn about food and wine pairings and find a recipe that matches a wine from our club selections and store.
Here, spare ribs are slow-roasted for succulence, then finished quickly on the grill with a soy and tomato marinade and glaze.
Generally the best oil for frying -- and naturally the most expensive -- is grapeseed. It has a neutral flavor and lovely, light aroma. It's becoming more widely available and the price is coming down rapidly.
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Shiitakes, which are sold in many supermarkets along with cremini and button mushrooms, are nutritional powerhouses. In addition to the B-vitamins and minerals that all mushrooms contain, shiitakes contain amino acids and linoleic acid, an essential fatty acid. When you pan-cook them over high heat, as you do here, the flavor is very intense.
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Spring Rolls are a satisfying contrast of bright, herbal flavors pitted against the crunchy texture of cabbage, bean sprouts and carrots.
Steak au poivre uses a generous amount of freshly
cracked pepper which, when combined with the juicy
steak, makes a bold dish.
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You won’t need a grill, and the rich butter, mustard and Worcestershire sauce make this a rich dish.
This refreshing combination has Middle Eastern overtones and can be served as a first course or as a light main dish.
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The cooking of greens and chicken takes place in one pan, first on the stove top, then in the oven. The resulting dish not only looks impressive but tastes better than chicken and greens served separately.
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Portabella (a.k.a. portobello) mushrooms are just grown-up cremini mushrooms. Huge portabellas are great for grilling, and the smaller ones are perfect for stuffing. You’ll be amazed by how much filling you can pack into a medium-size portabella. Serve these as a starter or a side dish.
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Pesto creates a nice bridge to the earthiness of roasted peppers.
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In this preparation, the flavor and texture of flank steak is enhanced when steeped in a zesty marinade of lime juice, garlic and jalapeño and ginger.
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Wrapping these pork ribs in foil and roasting them in the oven makes the meat supernaturally tender.
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A fiery jalapeño and ginger spiked yogurt marinade give life to tandoori chicken.
This ultra-thick, nicely marbled, strongly flavored steak is perfect for roasting, broiling or a combination of stove-top and oven cooking. It's wonderfully suited to this practically instant version of romesco, the Catalan sauce more commonly used with fish. (If you can't find tri-tip, use any thick cut of sirloin, or even steaks from the not-too-flavorful fillet, which will be helped immeasurably by the romesco.)
The perfect used for leftovers, this salad lasts for several days afterward. If you have other vegetables on hand, add them to the salad, too.
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This version of the quintessential Tuscan salad panzanella combines grilled fennel with cucumbers and olives-the perfect addition to a hearty steak.
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