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Your Food & Wine Pairing Guide

Every wine is expertly paired with a favorite Williams-Sonoma recipe.

Your Food & Wine Pairing Guide

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Flavored minimally with garlic, olive oil and rosemary, these bites of lamb grilled on a skewer are the height of simplicity. The dish’s basic seasonings allow the meaty nature of the lamb to shine through. A small finishing dash of lemon juice brings the whole combination to life.
Agnolini, like ravioli, are a filled pasta. These half-moons, made by cutting the pasta into circles and then folding them in half, are a perfect pocket for cheese. Ricotta is the traditional filling, but goat cheese adds a tang and complements spring peas and herbs.
Star anise, allspice and ginger are all incorporated into this fragrant Asian-inspired dish. For a complete meal, serve steamed jasmine rice alongside.
A simple bread pudding is the foundation for many different flavors. Substitute dried cherries or apricots for the dried apples. Or, omit the apples, currants, cinnamon and nutmeg and add 1 cup semisweet chocolate chips.
With its layers of flaky pastry, nutty-sweet almond frangipane and thinly sliced apples, this tart makes a great last-minute dessert and is showstoppingly gorgeous. It’s even more delicious served with lightly whipped crème fraîche.
In this easy but delicious starter, bitter, buttery walnuts become a stirring partner to crisp apples. Here, they’re candied, providing a sweet, crunchy foil to the creamy goat cheese and mildly tart dressing.
This vibrant salad will lend color and bright flavor to any meal. You can make the vinaigrette up to two days ahead. Let it stand at room temperature for 20 minutes before assembling the salad.
Large, flat, rich and toasty, Spanish Marcona almonds deliver crunch to this salad of bright oranges and salty-tangy cheese. Peppery extra-virgin olive oil adds a lusciousness that rounds out the contrasting tastes.
Chicken and vegetables are bathed in a quick Korean-inspired sauce that is also good on fish. An accompaniment of nutty-flavored, slightly sticky shortgrain brown rice will beautifully soak up the sauce.
With their combination of sweet and tangy flavors, Asian-style short ribs are irresistible. Serve with a daikon salad.
A spice-infused brine plus a sweet-tart roasting glaze add inimitable flavor to roast turkey. To save time, prepare the brine mixture (but do not add the turkey) up to 4 days in advance. Cover and refrigerate until ready to use.
This recipe uses a doublecooking method that produces exceptionally tender, tasty meat: the ribs are first rubbed with pungent spices and slowly baked, then finished with a zesty glaze on an outdoor grill.
Cooking a slab of ribs can be intimidating, but it’s easy to make these delicious, meltingly tender barbecued ribs-no grill or smoker required. The tomato-based sauce in this recipe is built on the classic trio of sugar, vinegar and spice.
Here, baby back ribs are seasoned with a mop, a sauce that adds flavor and helps prevent the meat from drying out. A bold mixture that includes cider vinegar, Worcestershire sauce and brown sugar, the sauce keeps the mild pork ribs flavorful.
The flavor of this salad sparkles with the bright acidity of red wine vinegar, whose tartness is tempered by the sweetness of fresh orange juice. Roasting strawberries with a bit of sugar intensifies their fruitiness and softens their texture, creating a nice counterpoint to the salty chee... Read more
Rich with eggy custard and encased in a buttery crust, quiche can be made with any variation of herbs, meats, cheeses and vegetables. It can also be served hot or at room temperature, making it ideal when you have other dishes on the menu.
Here, quail are roasted with a meaty layer of bacon over them. A fruit compote, such as plum, fig or cherry, would also complement the quail. This entrée would be superb for a holiday meal.
Smoky bacon transforms mild-tasting chicken breasts into a hearty fall supper. Wrapped around each chicken breast, rich, fatty bacon adds flavor and keeps the flesh deliciously moist. The bacon also complements the warm salad of tiny green Le Puy lentils that have an earthy aroma and mild ... Read more
Wrapping bacon around filet mignons—steaks cut from the narrow end of the tenderloin—is an example of the classic French technique called barding. Covering lean pieces of meat such as these with bacon slices or thin sheets of pork fat contributes flavor and preserves juiciness in the finis... Read more
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