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Learn about food and wine pairings and find a recipe that matches a wine from our club selections and store.
The buttery almond crust here adds rich texture to this delicate sole dish.
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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.
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You can make this dish in less than 30 minutes. Serve as an appetizer or as a main course.
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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.
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This robust, slow-cooked brisket is accompanied by a deliciously spicy plum sauce.
These browned, braised pork chops are enhanced by the addition of tomatoes, rosemary and savory anchovies, which bring a nice saltiness and umami to the table.
While not a strong-tasting cut, pork shoulder stands up
beautifully to a variety of cooking methods. Here, cooking
it in red wine and stock gives it an added boost of flavor.
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This recipe includes a vivid stuffing of shrimp, ginger, shallots and Tabasco. A rich-flavored recipe like this calls for simple side dishes like boiled red-skinned potatoes with parsley, and green beans with tomatoes.
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Roast your own peppers for this dish, or use jarred roasted peppers. Oven-roasted peppers will be sweeter.
This combination of poultry, butter and tarragon is all about simple, straightforward
comfort food.
With virtually no cooking involved, a lime-marinated
seafood salad is the ultimate summertime food.
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This version of the classic Italian dish includes lots of mushrooms, both dried and fresh. You can add kale if you want to work in some leafy greens.
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Traditionally, the term “meuniere” refers to fillets of
sole that are floured and sautéed, then finished with
lemon juice, parsley and browned butter. But it's also
one of the best ways to treat chicken cutlets.
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With chicken thighs, bulgur, chickpeas and dried apricots, this tagine comes together to produce an Americanized version that is a super one-pot dinner, fast enough for a weeknight despite the long ingredient list, and infinitely variable.
This classic pairing calls upon juicy, flavorful prime rib that's perfect for a Sunday dinner with the family.
Once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires. This takes about 3 minutes. A squeeze of lemon perked everything up without diminishing the essential butteriness.
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