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.
A classic Israeli dish, Mina is a savory meat pie that incorporates rich flavors like cardamom and coffee. Wine Spectator recommends full-bodied red wines to pair with the recipe.
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.
This roast pork tenderloin recipe, served with pickled strawberries, goat cheese and ramp pesto, combines fine-dining elements with easy home techniques—it might be the star of your next dinner party. Wine Spectator recommends two light- to medium-bodied, fruity reds that complement the multifaceted flavors in this dish.
This New York strip steak recipe by chef Linton Hopkins of C. Ellet's steak house in Atlanta is a game changer for steak night. Try a bold red blend from South America for a balanced pairing.
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.
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!
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.
Nancy Silverton, the chef behind Osteria Mozza restaurant in Los Angeles, shares her crowd-pleasing recipe for a mouthwatering steak. Wine Spectator suggests outstanding red wine matches.
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.
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.
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.
Wine Spectator travels south to Georgia for a tri-tip steak recipe from chef and cookbook author Hugh Acheson. Plus, get easy-drinking red wines for pairing.
Steak and Cabernet Sauvignon are an iconic duo. Get this recipe for a red-wine friendly steak with an Argentinean twist!
Try this Wine Spectator recipe for a classic French-bistro steak dish with a French red wine, such as a young Bordeaux.
What to pair with a juicy steak with red-wine sauce? More red wine! Try it with a Cabernet Sauvignon from Argentina.
Chef Michelle Bernstein’s kosher, vegetarian recipe calls for a kosher wine.
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.
Denver chef Troy Guard inspires a grill-centric, patriotic cookout that pairs fantastically with an all-American Napa Cabernet Sauvignon
Wine Spectator shares a recipe that dresses up rack of lamb with a nutty crust and a colorful, zesty tabbouleh-inspired side. Lamb easily matches with a range of reds, from a supple Cabernet Sauvignon to a powerful Tannat-based wine from Madiran.
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.
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.
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.
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.
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.
For grilling season, try this Wine Spectator recipe for red miso-marinated skirt steak salad, hearty enough to pair with Cabernet Sauvignon.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
For Wine Spectator's Wine Country On The Road menu, Cindy Pawlcyn, founding chef of Mustards Grill in Napa, shared recipes for four summer dishes perfect for the outdoor picnic season, including this one for roast beef enlivened by two summery salsas.
