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Recipes Matching: Cabernet Sauvignon and Blends

Skirt Steak with Chimichurri Sauce

Skirt Steak with Chimichurri Sauce

Chimichurri is an herby, no-cook sauce that's ideal for summer and takes skirt steak from simple protein to satisfying meal. Wine Spectator recommends pairing the dish with a ripe red Cabernet- or Syrah-based blend.

Lentils with Sausages and Arugula

Lentils with Sausages and Arugula

This dish, combining sausages, lentils and arugula, not only comes together quickly, it only requires the use of one pan—an ideal combination for a busy weeknight. Wine Spectator recommends a full-bodied French red, with fruity and savory notes, to pair with the recipe.

Classic Oven-Braised Brisket

Classic Oven-Braised Brisket

Whether you have family over for Rosh Hashanah, Yom Kippur, Sukkot or any other occasion, kosher cooking expert Jamie Geller’s classic braised beef brisket recipe, from her cookbook Brisket 101, is an easy-to-master solution for pleasing a crowd. Pair the meal with 10 great kosher wines—reds, whites and sparkling—recently rated by Wine Spectator.

Vegetable Cashew Curry

Vegetable Cashew Curry

Chef Srijith Gopinathan, of Wine Spectator Best of Award of Excellence winner Campton Place in San Francisco, shares his recipe for vegetables in creamy cashew sauce with Wine Spectator. Pair it with a supple red!

Beef Pot Roast with Root Vegetables

Beef Pot Roast with Root Vegetables

Winter is the perfect time to slow-cook a hearty meal. With minimal prep and active cooking time, this Wine Spectator recipe for a beef chuck pot roast with carrots, turnips and onions will keep you warm on chilly nights. Pair it with a Cabernet Sauvignon or Spanish red.

Braised Short Ribs with Horseradish Cream

Braised Short Ribs with Horseradish Cream

Chef William Bradley of Addison in San Diego has shared with Wine Spectator a classic, savory recipe for braised short ribs that he serves with a tingly cloud of savory horseradish-infused whipped cream.

Joan Nathan's Double Lemon Roast Chicken

Joan Nathan's Double Lemon Roast Chicken

For celebrating holidays or special occasions, author Joan Nathan shares her kosher recipe from her latest cookbook, King Solomon's Table. Wine Spectator suggests kosher wines suited to Jewish festivities or any other occasion.

Joan Nathan's Wedding Hummus

Joan Nathan's Wedding Hummus

For celebrating holidays or special occasions, author Joan Nathan shares her kosher recipe from her latest cookbook, King Solomon's Table. Wine Spectator suggests kosher wines suited to Jewish festivities or any other occasion.

Steak with Fondant Potatoes

Steak with Fondant Potatoes

This wagyu rib eye cap steak with béchamel and potatoes recipe is adapted by chef Christopher Grossman from the original recipe he uses at Atlanta's Atlas restaurant.

American Rib Eye

American Rib Eye

Denver chef Troy Guard inspires a grill-centric, patriotic cookout that pairs fantastically with an all-American Napa Cabernet Sauvignon

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.

Braised Short Ribs with Sage-scented Beef Jus

Braised Short Ribs with Sage-scented Beef Jus

Chef Matthew Tropeano of Pain d'Avignon in Hyannis, Massachusetts, shares a recipe with Wine Spectator, making classic braised short ribs with a full-bodied red wine, tasty vegetables and aromatic herbs, but pairing it with a slightly lighter red, such as a Syrah from the Rhône Valley.

Flank Steak with Chipotle-Coffee Sauce, Roasted Peppers and Onions

Flank Steak with Chipotle-Coffee Sauce, Roasted Peppers and Onions

With cool weather underway, a steak dinner seems in order. For this Wine Spectator recipe, a coffee sauce adds an extra level of richness to steak topped with roasted peppers and onions. Served with a green salad on the side, and rich South American red wine such as Malbec from Argentina or Cabernet Sauvignon from Chile, the result is an easy crowd-pleaser. If you have any leftovers, serve them with tortillas, avocado slices and other fixings for a taco night.

Anise-Rubbed Lamb Chops With Gremolata, Grilled Zucchini and Feta

Anise-Rubbed Lamb Chops With Gremolata, Grilled Zucchini and Feta

In this recipe shared with Wine Spectator, chef Curtis Stone, an Australian native working in southern California, pairs grilled, spice-rubbed lamb chops with a classic summer flavor: zucchini. Tangy feta, gremolata and pickled onions round out the dish. For wine pairings, a big red such as Syrah or Cabernet, as well as Sicilian reds, come to mind.

Marinated, Grilled Spring Lamb

Marinated, Grilled Spring Lamb

For chef Michael Lomonaco of Porter House New York, entertaining is centered around the grill, and he uses as much local product as he can. For the recipe he shared with Wine Spectator, he looks for a tender, mild lamb with a delicate, rather than gamy, flavor and cautions against overcooking such lean meat. Serve it with a side of grilled asparagus. For a wine match, Lomanaco finds the sweet meat and char of grilled lamb are great with a Bordeaux-style blend from Long Island.

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.

French Dip Sandwiches

French Dip Sandwiches

With the weather turning cool, it's time to swap grilled fare for roasts, stews and braises. The French dip sandwich—essentially a roast beef sandwich with au jus dipping sauce—makes a solid entry on the list of early fall dishes. It's all cozy, savory meat and broth, served on a buttered, toasted baguette, and does away with the pomp and circumstance of a serious roast. A red Bordeaux wine becomes rounder with this dish.

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.

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.

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.

Harissa-Marinated Hanger Steak with Roasted Eggplant and Yogurt Sauce

Harissa-Marinated Hanger Steak with Roasted Eggplant and Yogurt Sauce

In this Wine Spectator recipe, harissa—a spicy, smoky North African sauce made from dried chiles and roasted red peppers—adds a twist to the easy weeknight luxury of pan-seared steak. A simple side of roasted eggplant with garlicky yogurt sauce makes a great seasonal complement for late summer or early fall.

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.

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.

Whole Roasted Beef Tenderloin with Red Wine Butter Sauce

Whole Roasted Beef Tenderloin with Red Wine Butter Sauce

To help with holiday menu planning, Wine Spectator asked Le Bernardin chef Eric Ripert to share an impressive-yet-approachable recipe from his new book, Avec Eric: A Culinary Journey with Eric Ripert (published by John Wiley & Sons, Inc., 2010). His whole roasted beef tenderloin with red wine butter sauce makes a great match with big reds such as Cabernet Sauvignon and Malbec.

Grilled Dry-Aged Prime Strip Steak

Grilled Dry-Aged Prime Strip Steak

Michael Lomonaco, executive chef of Porter House in New York, tells Wine Spectator there are two keys to ensuring that grilled prime steak and California Cabernet Sauvignon are a natural match: a flavorful crust without burning the outside of the meat and a wine with sufficient tannic structure to balance the fat and richness of the meat. Try his recipe for dry-aged strip steak.

Pappas Bros. Steakhouse Perfect Rib Eye

Pappas Bros. Steakhouse Perfect Rib Eye

The hardworking chefs at Wine Spectator Grand Award-winning Pappas Bros. Steakhouse in Houston shared their grilling tips and secrets for getting the best flavor out of a grilled steak. They've shared their Perfect Rib Eye recipe below, served along with a simple, delicious tomato salad.