8 & $20: Grilled Pork Chops with Pepperoncini
This satisfying weeknight favorite is perfect for summer grilling, paired with a juicy Pinot Noir
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8 & $20: One-Pot Chicken, Zucchini and Orzo with Sémillon
A crisp, yet lush Washington wine plays up the summery accents in this straightforward recipe
Summer Entertaining: Boulevard’s Halibut Ceviche with Oranges
Nancy Oakes, founder of the long-lived San Francisco restaurant, shares a gorgeous no-cook recipe to pair with a juicy white wine
8 & $20: Tomato-Chickpea Stew with Za’atar Salmon and Rosé
Pair a darker-hued pink wine from France with this full-flavored weeknight dish
5 Favorite Recipes: Fresh Ideas for Passover
From starters to mains to dessert, kosher-cooking experts offer new takes to update the traditional holiday menu; plus 14 top-rated …
8 & $20: Weeknight Chili with a Rioja Blend
This simplified but full-flavored take on chili is ideal for busy evenings and pairs seamlessly with a Spanish red
Do Your Hearts Some Good
Grilled artichoke, burrata and spring vegetables from chef Seth Turiansky of Acquerello
8 & $20: Bacon Fat–Roasted Chicken with a French White
A few simple steps yield a full weeknight meal with roasted vegetables and a side salad, paired with a white-wine blend from the …
8 & $20: Stir-Fried Ramen with Beef and Scallion
A satisfying noodle dish that’s ready in 30 minutes, paired with a pepper-suited California Syrah
8 & $20: Sheet-Pan Chicken with Pears, Fennel and Maple-Meyer Vinaigrette
Meyer lemon and tarragon enhance this bright-meets-earthy weeknight dish, paired with a juicy Beaujolais
Ring in the New Year with Eric Ripert’s Easy Mushroom Bolognese
The Le Bernardin chef shares a recipe from his latest cookbook for a satisfying feast to start off the year
A Fish Feast for Christmas from Chef John Fraser
For a fresh take on a festive meal, try the New York-based chef’s recipe for whole-roasted branzino with soft-herb vinaigrette, …
8 & $20: Pan-Fried Leek-and-Mushroom Dumplings with Sémillon
Swap more traditional dumpling flavors for a savory and lemon-spiked vegetarian filling, paired with an Australian white wine