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Grilled Lamb Chops with Garlic and Rosemary

Grilled Lamb Chops with Garlic and Rosemary

Put your grill to good use with this recipe for grilled garlic and rosemary lamb that's nicely charred on the outside and juicy on the inside. For a wine pairing, Wine Spectator recommends two Syrah picks that complement the dish's smoky and herbaceous flavors.

Instant Pot Cassoulet

Instant Pot Cassoulet

While the classic French casserole dish, Cassoulet, usually takes days to make, this recipe calls for a multicooker that cuts the process down to 90 minutes. For the wine pairing, Wine Spectator recommends two Rhône-variety reds to complement the dish's rich flavors.

Classic Beef Wellington with Mushroom Bordelaise

Classic Beef Wellington with Mushroom Bordelaise

Chef Doug Psaltis of Best of Award of Excellence winner Booth One in Chicago offers a recipe for Beef Wellington served with a mushroom Bordelaise sauce and pan-roasted mushrooms. Plus, Wine Spectator recommends bold reds to pair with the dish.

Braised Lamb Shanks and Lentil Stew

Braised Lamb Shanks and Lentil Stew

Spring lamb gets a hearty braise with warm lentils in this Wine Spectator recipe, which yields great next-day leftovers. Pair it with a Southern Rhône red or a California Syrah.

Pot Roast with Gigondas

Pot Roast with Gigondas

Troy Guard of Guard and Grace in Denver shares his recipe for pot roast, paired with Gigondas, with Wine Spectator. Try it with a classic red wine, such as a Rhône blend.

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.

Guinea Hen Fricassee

Guinea Hen Fricassee

At chef José Enrique's eponymous restaurant in San Juan, Puerto Rico, the chef treats hallmarks of traditional Caribbean cuisine with a light touch. With this Guinea Hen Fricassee recipe shared with Wine Spectator, the sweetness of the carrots and orange juice is tempered by tangy olives and capers, as well as smoky flavors from quickly grilling the fowl. A dry red Portuguese wine matches well with these elements.

Beef Short Rib and Green Chile Stew

Beef Short Rib and Green Chile Stew

What do chefs cook, eat and pour on their days off? Wine Spectator visited the personal kitchens of one of our favorite chefs, to see and taste what he's up to in his downtime. Chef Luke Venner, of BLT Fish in New York, shared his recipe for beef short rib and green chile stew, paired with a robust red wine such as Carignan from Chile or France.

Grilled and Braised Lamb

Grilled and Braised Lamb

Chef Michael Solomonov, of Zahav, his Israeli restaurant in Philadelphia, came up with this Palestinian-inspired dish for a Passover Seder--indicative of the crossover of the cuisines in the Middle East. Unlike most lamb shoulders, his lamb is on the bone. It is also brined. which keeps it moist. Instead of being seared on a stovetop, the lamb is cooked on a grill, then goes in an oven, where it braises for hours over low heat. A meaty Syrah makes a good wine pairing.

Grilled Lamb Kebabs

Grilled Lamb Kebabs

Moussaka—the Greek casserole with layers of eggplant, spiced lamb and potato under a béchamel sauce—is one of the great eggplant dishes of the world. Unfortunately, a warming casserole doesn’t necessarily appeal during late summer, the height of eggplant season. With the waning days of summer in mind, this Wine Spectator recipe borrows the core ingredients of moussaka (minus the béchamel) for a more seasonally appropriate grilled kebab. Syrah makes a natural red wine pairing with lamb.

All-American Double Bison Cheeseburger

All-American Double Bison Cheeseburger

What says "American diet" more than a double cheeseburger? If one of something is good, two is better—right? How about making that cheeseburger with bison meat? Bison is leaner than beef and lower in calories (so you can afford both the extra meat and the extra cheese). This recipe adapted from the book Wicked Good Burgers for Wine Spectator recommends using the "smash" technique to create a crispy crust. Pair it with a Syrah or Shiraz.

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.

Warm Butternut Squash Salad

Warm Butternut Squash Salad

Chef Pam Mazzola creates unexpected flavors by layering textures and preparation methods. Take this butternut squash salad shared with Wine Spectator, for example. The idea was to use an ingredient—squash—that people wouldn't normally think of in a salad. For a wine match, try a Grenache Blanc for its heavier weight and ripe stone fruit qualities, textbook characteristics of a good match for squash.

Spiced Lamb Meatballs

Spiced Lamb Meatballs

This Wine Spectator recipe for an appetizer of spiced lamb meatballs is perfect for simple party prep. The meatballs can be made up to two days in advance and popped in the oven as guests arrive. Lamb and Syrah is a classic pairing.

Mustard-Crusted Lamb Rack With Roasted Root Vegetable and Chestnut Stuffing

Mustard-Crusted Lamb Rack With Roasted Root Vegetable and Chestnut Stuffing

In Virginia's early colonial days, the classic cut of lamb was a spit-roasted leg. Today, Melissa Hart, executive chef at Palladio Restaurant in Barboursville, makes a crown roast of lamb, from Virginia's Piedmont region, with a mustard crust and root vegetable stuffing. A Cabernet Franc from Barboursville Vineyards has rich fruit and the structure to stand up to this hearty recipe.

Fall Vegetable Pot Pie with Red Wine Sauce

Fall Vegetable Pot Pie with Red Wine Sauce

Here’s a good Wine Spectator dish to prove the maxim about pairing wines to a dish’s sauce. The main ingredients for this hearty weeknight pot pie—roasted fall vegetables, puff pastry—point to choosing a full-bodied, earthy white, such as a Chardonnay or Viognier. But we’ve replaced the usual cream sauce with a simple reduction of red wine and stock, and as the sauce goes, so goes the pairing.

Tangy Glazed Short Ribs and Potato Puree With Aged Cheddar

Tangy Glazed Short Ribs and Potato Puree With Aged Cheddar

The foods and seasonings of Asia are of particular interest to chef Jean-Georges Vongerichten and are often featured in the dishes he creates. This short ribs recipe shared with Wine Spectator, for example, incorporates Asian fish sauce, star anise and passion fruit syrup. Vongerichten prefers rich, fruity red wines, such as California Cabernet Sauvignon or Zinfandel, with this dish.

New York Strip Roast With Chanterelle Compote

New York Strip Roast With Chanterelle Compote

Chef Bradley Ogden says there are a number of ways to cook the New York strip roast for this recipe shared with Wine Spectator, from spit-roasting to oven to grill, or a combination. For the accompanying chanterelle compote, chanterelles are availabile from late summer through fall. To complement the dish, Ogden suggests a rich, full-bodied red wine with spice and earth, such as a Bordeaux or Syrah blend.

Home-Ground Burgers With Bacon, Cheese and Fresh Thyme

Home-Ground Burgers With Bacon, Cheese and Fresh Thyme

This home-ground burger recipe shared with Wine Spectator is from Emeril at the Grill (HarperCollins) results in a Chunky, incredibly juicy burger that needs a wine with oomph. Lagasse suggests a Châteauneuf-du-Pape, while sommelier Ray Gumpert adds Syrah-based Northern Rhônes or Spanish Garnacha.

Northern Fried Chicken With Wasabi Honey

Northern Fried Chicken With Wasabi Honey

Blue Ribbon chefs Bruce and Eric Bromberg shared a recipe with Wine Spectator that takes chicken hot out of the fryer and hits it with a lot of spice. The honey and wasabi is a classic sweet-and-hot combination-like bar food that has been around the world.

Grilled Lamb Merguez Sausage Pizza

Grilled Lamb Merguez Sausage Pizza

This Wine Spectator recipe for pizza is a classic combo of flavors: spicy sausage, dark green spinach, creamy ricotta cheese and sweet caramelized onion. Cooking it over a grill gives it a bit of char and is fun, but if you’d rather use your oven, you’ll get almost the same result flavor-wise. Plenty of red wines pair well with the pizza, including a Syrah and a Grenache blend, but a Sangiovese from Tuscany stood out.

Roasted Chicken With Carrots and Cumin

Roasted Chicken With Carrots and Cumin

Chef Jason Franey, of Canlis in Seattle, shared a recipe with Wine Spectator that is a simpler version of a guinea hen course on his tasting menu. Heirloom carrots are roasted with thyme and cumin seed, upping the exotic aromatics. Franey also plays with different textures, serving orange carrots in two forms: a firm mash and a silky puree. An Italian or Rhône red with herbaceous, earthy and sweet fruit aromas pulls the dish and the wine together.

Roast Capon with Armagnac-Mushroom Sauce

Roast Capon with Armagnac-Mushroom Sauce

Culinary legend Jacques Pépin shares a true special-occasion dish with Wine Spectator. The chef, educator, author and television host recently completed a project of great generosity: Essential Pépin: More Than 700 All-Time Favorites from My Life in Food, a massive, best-of-the-best collection of recipes. For the holidays, he shared a roast chicken dish served with creamy sauce and earthy mushrooms, which makes a nice counterpoint to red wines from France's Rhône Valley.

Roast Turkey Cassoulet

Roast Turkey Cassoulet

A traditional cassoulet usually requires hours of prep time. This recipe is Wine Spectator's Tuesday night version, or the night-after-Thanksgiving version, for when you don’t feel up to spending hours in the kitchen again. Here, a ration of leftover roast turkey comes together with a few pantry staples for a satisfying iteration of the real thing. For a wine pairing, try a Cotes du Rhone red.

Glazed Duck

Glazed Duck

Chefs George Bumbaris and Sarah Stegner's food at Prairie Grass Café is serious, wine-friendly and comfort-based, as reflected in this wonderful recipe shared with Wine Spectator. The dish layers a lightly sweet duck over beets roasted with citrus. The wine needs to be fairly complex, but to have enough weight and acid to deal with the fatty meat, so a Pinot Noir, such as one from Burgundy, makes a great match.

Roasted Rack of Lamb With Toasted Cumin and Coriander

Roasted Rack of Lamb With Toasted Cumin and Coriander

Star French chef Hubert Keller, of Fleur de Lys in San Francisco, has embraced cuisines from other parts of the world. His rack of lamb with toasted cumin and coriander, shared with Wine Spectator, is an excellent example of classic French cooking technique, married to Asian ingredients.

Seared Lamb Chops with a Pan-Cooked Tomato and Vinegar Sauce

Seared Lamb Chops with a Pan-Cooked Tomato and Vinegar Sauce

For a great weeknight meal, Wine Specator suggests lamb chops because they are quick cooking and flavorful. Choose loin chops instead of fancier rib chops as you're going to smother them in a big pan sauce; late-season tomatoes are quickly cooked with sweet shallots for a rustic texture, then finished with a hit of vinegar. A grain salad made of farro, a relative of wheat, makes a hearty and non-fussy side. For a wine match, Shiraz and lamb are a classic pairing.

Australian-Style Grilled Hamburgers With Herbed Potatoes

Australian-Style Grilled Hamburgers With Herbed Potatoes

We are living in a golden age for burgers. From foie gras-studded versions at five-star restaurants to fast-food entries made with high-quality ingredients, everyone is getting in on the game. Be forewarned: This Wine Spectator recipe is not a shy entry into the burger canon. Taking inspiration from the chip-shop menus Down Under, this variation calls for sliced beets and a runny egg on top of an all-beef patty. A medium-bodied Shiraz from the cooler regions of Australia will have the acidity to counter the rich egg yolk, and the berry flavors to match the sweetness of the beets.

Wasabi-Crusted Lamb

Wasabi-Crusted Lamb

Chef André Rochat of André's at the Monte Carlo, in Las Vegas, has shared with Wine Spectator a wasabi-crusted lamb recipe that will surely please a wide range of guests. For a pairing, he chooses a fruity Australian Shiraz.

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.

Lamb Burgers with Herbed Aioli on English Muffins

Lamb Burgers with Herbed Aioli on English Muffins

We at Wine Spectator opine that there is, perhaps, no dish more ideally suited to a snow day than a leg of lamb roasted for hours over a wood-burning fireplace. But that's hardly average Tuesday-night dinner material, so we borrowed the ingredient list as inspiration to come up with this super fast lamb burger dinner. To round out the plate, we added a peppery arugula salad. A juicy, spicy red wine such as Cotes du Rhone cuts through the rich flavors.

Red Onion Gravy

Red Onion Gravy

For Wine Spectator's Charles Dickens-inspired Christmas dinner menu, Colin Bedford, executive chef at Fearrington House Country Inn in Pittsboro, N.C., shares a recipe for red onion gravy to accompany his roast prime rib.

Roast Prime Rib

Roast Prime Rib

For Wine Spectator's Charles-Dickens inspired Christmas dinner menu, chef Colin Bedford of Fearrington House Country Inn shares a classic English holidy recipe for roast beef prime rib.

Boeuf Bourguignonne

Boeuf Bourguignonne

Thomas Keller of The French Laundry, Per Se and Bouchon contributed his take on Boeuf Bourguignonne for Wine Spectator's set of recipes inspired by Julia Child. He says: "Just as Julia was inspired by French classical cooking when she created her beef bourguignonne, I was inspired by classic French cuisine when I created my version of the dish."