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Recipes Matching: Merlot

Sweet and Spicy Beef Empanadas

Sweet and Spicy Beef Empanadas

Handheld, flavorful and easy to prepare, empanadas are reliable crowd-pleasers. Wine Spectator recommends pairing with a fresh, medium-bodied red wine.

Roasted Squab

Roasted Squab

Chef Scott Gottlich of The Second Floor in Dallas shared a recipe for roast squabs with beets and rutabaga-parsnip puree with Wine Spectator readers.

Flanken Pot au Feu

Flanken Pot au Feu

For something different for Passover, try this kosher recipe, from The Covenant Kitchen, for flanken pot au feu, a marriage of the classic French beef stew and the traditional Jewish interpretation of short ribs.

Cassoulet

Cassoulet

A traditional French cassoulet may be complex but the recipe Benoit chef Philippe Bertineau shared with Wine Spectator is well worth the effort. Go big with the wine match for this substantial dish: Cabernet or Merlot blends, or Zinfandel should do the trick.

Pot Au Feu with Pork Belly, Bone Marrow and Hearty Vegetables

Pot Au Feu with Pork Belly, Bone Marrow and Hearty Vegetables

Chef Emeril Lagasse celebrates the New Orleans tradition of the Reveillon meal after Christmas Eve mass with over-the-top dishes and plenty of wine at Grand Award-winning Emeril's. For a main course, chef David Slater shares a recipe for a classic French braise of meats, including pork belly, bacon and andouille sausage. Sommelier Ray Gumpert pairs it with a young red Bordeaux.

Pistachio-Crusted Filet Mignon with Horseradish Potatoes

Pistachio-Crusted Filet Mignon with Horseradish Potatoes

At his Oregon restaurant The Painted Lady, chef Allen Routt aims to elevate traditional American standbys with modern technique. His recipe for pistachio-crusted filet mignon, shared with Wine Spectator, employs a nontraditional slow-roasting technique. For a red wine, he and Jessica Bagley-Routt put a twist on the classic pairing with Bordeaux varieties, choosing a Merlot-Petit Verdot-Malbec blend made by an Oregon winery sourcing grapes from Washington.

Mushroom Macaroni and Cheese

Mushroom Macaroni and Cheese

Brainstorming for a macaroni-and-cheese night? Wine Spectator has some tips. If you want a red wine instead of white, try adding sautéed mushrooms, which add depth and a nice earthy touch to this cozy comfort food. Pair this recipe with a low-tannin red such as Pinot Noir.

Fregola Sarda with Cavalo Nero, Dried Fruit and Pine Nuts

Fregola Sarda with Cavalo Nero, Dried Fruit and Pine Nuts

Eric Kleinman, chef and partner at New York' 'inoteca, shares his recipe with Wine Spectator for a homey fregola pasta tossed with kale, dried fruits and pine nuts—perfect for making ahead and serving at room temperature, family-style. The recipe is perfect for the Jewish holidays or any fall entertaining and can be paired with a wide range of red and white wines.

Whole Roasted Citrus Chicken

Whole Roasted Citrus Chicken

Eric Kleinman, chef and partner at New York' 'inoteca, shares his recipe with Wine Spectator for whole roasted chicken, brined with herbs and spices and stuffed with citrus fruits and red onion. It's perfect for Rosh Hashana and Yom Kippur, the Jewish High Holidays, but is good for any occasion and pairs well with a wide range of red and white wines.

Wine-Braised Lamb Shoulder with Spinach

Wine-Braised Lamb Shoulder with Spinach

Need a new recipe for Passover or any spring entertaining? Try this lamb in a rich sauce made with Merlot, shared by San Francisco-based kosher caterer Rebecca Joseph of 12 Tribes Kosher Foods. She takes classic ingredient combinations and does something fresh with them. Here, it's lamb, spinach, garlic, rosemary, oregano and lemon zest. Red wines such as Cabernet Sauvignon and Syrah also pair well.

Braised Brisket Tzimmes

Braised Brisket Tzimmes

Moses Wendel, chef and owner of Pardes kosher restuarant in Brooklyn, N.Y., shared a recipe with Wine Spectator for his take on tzimmes, which is a traditional side dish served on the Jewish holidays. He transforms what is typically made with carrots and sweet potatoes into a main dish by first braising brisket in red wine, honey and vinegar, then adding sweet potatoes and dates to the braising liquid, with a bit of jalapeño pepper, orange juice and grated horseradish for contrast.

Duck Roasted with Garlic and Thyme

Duck Roasted with Garlic and Thyme

Wine Spectator asked chefs Clark Frasier and Mark Gaier of Arrows restaurant in Ogunquit, Maine, for a foolproof-yet-impressive idea for spring holiday entertaining. They obliged with a roasted duck recipe, served with a pear chutney, from their book, Maine Classics.

Sweet-and-Sour Brisket with Sweet Potatoes and Plantains

Sweet-and-Sour Brisket with Sweet Potatoes and Plantains

For Passover, Jessica Applestone, co-author of The Butcher's Guide to Well-Raised Meat, shares a recipe for sweet-and-sour brisket, accompanied by sweet potatoes and plantains. Serve with matzo, a bitter greens salad, some parve coconut cookies and a kosher wine recently rated by Wine Spectator.