recipes

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Jan. 31 - Feb. 28, 2013 Issue  :  Features

Warm Butternut Squash Salad With Grenache Blanc

Chef Pam Mazzola, Prospect, San Francisco

Posted: February 28, 2013  By Jennifer Fiedler

News & Features  :  Matchmaking

8 & $20 Recipe: Burgers with Sun-Dried Tomato Sauce and Zinfandel

A California red sings alongside a topping made from pantry staples

Posted: February 12, 2013  By Jennifer Fiedler

News & Features  :  Seasonal

New York Chefs' Romantic Recipes and Italian Reds for Valentine's Day

Porcini ravioli and duck breast with pears, paired with 14 spicy Italian reds, will make your date swoon

Posted: February 8, 2013  By Laurie Woolever

News & Features  :  Seasonal

The Crab Bowl: Baltimore and San Francisco Square Off in a Battle of Recipes

For your game-day party, Charm City's blue crab cakes take on Dungeness crab cioppino from the City by the Bay; plus 25 wines for less than $25 to match

Posted: January 25, 2013  By Robert Taylor

News & Features  :  Seasonal

Faidley Seafood's Crab Cakes

Posted: January 24, 2013  

News & Features  :  Seasonal

Rose Pistola's Cioppino

Posted: January 24, 2013  

News & Features  :  Matchmaking

8 & $20 Recipe: Ginger and Lemongrass Steamed Mussels with Sparkling Wine

A simple tweak turns a bistro classic into a perfect match

Posted: January 15, 2013  By Jennifer Fiedler

Dec. 31, 2012 - Jan. 15, 2013 Issue  :  Menu

Party Perfect

Three classic yet simple appetizers and wine pairings for your holiday gathering

Posted: December 31, 2012  By Jennifer Fiedler

News & Features  :  Seasonal

Sparkling Wines and Savory Galettes for New Year's Eve

Ring in 2013 with an array of easy-to-adapt pies, plus 16 Champagnes and other bubblies

Posted: December 21, 2012  By Laurie Woolever

Dec. 15, 2012 Issue  :  Features

The Kitchen in the Laboratory

Nathan Myhrvold applies an engineer’s accuracy and a techie’s innovation to cooking

Posted: December 15, 2012  By Harvey Steiman

Dec. 15, 2012 Issue  :  Features

Wine Spectator Menu

Posted: December 15, 2012  By Harvey Steiman

Dining & Travel  :  Menu Headers

The Kitchen in the Laboratory

Nathan Myhrvold applies an engineer’s accuracy and a techie’s innovation to cooking

Posted: December 15, 2012  By Harvey Steiman

News & Features  :  Seasonal

A Feast of Seafood for the Holidays

Three chefs' recipes for your festive holiday table, plus 12 recommended Pinot Grigios and Sauvignon Blancs

Posted: December 14, 2012  By Laurie Woolever

News & Features  :  Matchmaking

8 & $20 Recipe: Potato Latkes and Prosecco

You can’t go wrong with fried potatoes and sparkling wine

Posted: December 11, 2012  By Jennifer Fiedler

Nov. 30, 2012 Issue  :  Features

Mushroom Flan With Cru Beaujolais

Chef David Bouley, Bouley, New York

Posted: November 30, 2012  By Owen Dugan

News & Features  :  Matchmaking

8 & $20 Recipe: Winter Squash Pasta and Beaujolais

Pancetta, ricotta and kabocha squash make a perfect combination for a winter night

Posted: November 27, 2012  By Jennifer Fiedler

Nov. 15, 2012 Issue  :  Features

Chicken Noodle Soup With Sonoma Chardonnay

Chef Brandon Carter, The Inn at Palmetto Bluff, Bluffton, S.C.

Posted: November 15, 2012  By Owen Dugan

News & Features  :  Seasonal

Chefs to the Rescue for Thanksgiving

What to cook for the big day, and what to do with all those leftovers. Plus, recently rated Chardonnays and Pinot Noirs

Posted: November 14, 2012  By Laurie Woolever

News & Features  :  Matchmaking

8 & $20 Recipe: Pan-Roasted Chicken with Creamy Mushroom Sauce

A Sauvignon Blanc from France makes a great complement to this easy, satisfying dish

Posted: November 13, 2012  By Jennifer Fiedler

Oct. 31, 2012 Issue  :  Features

Porchetta With a Sicilian Red

Chef Michael Shrader, Urban Union, Chicago

Posted: October 31, 2012  By Owen Dugan

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