beef short ribs

salt

black pepper

olive oil

yellow onion

carrots

celery stalks

garlic cloves

tomato paste

dry red wine

beef broth

bay leaves

rosemary

thyme

cornmeal (polenta)

water

milk

parmesan cheese

butter

broccolini

lemon

red pepper flakes

Braised Beef Short Ribs with Creamy Parmesan Polenta and Roasted Broccolini

This robust Italian red has the structure and acidity to complement the rich braised beef.

The earthy notes and bright acidity cut through the richness of the dish while highlighting the Italian flavors.

beef sirloin tips

kosher salt

vegetable oil

cremini mushrooms, sliced

yellow onion, diced

garlic cloves, minced

all-purpose flour

beef stock

fresh thyme sprigs

bay leaf

Worcestershire sauce

celery root, peeled and cubed

russet potato, peeled and cubed

unsalted butter

heavy cream

haricots verts, trimmed

lemon juice

Braised Beef Tips in a Rich Mushroom-Thyme Gravy with Celery Root Mash and Haricots Verts

A medium-bodied French blend with earthy mushroom notes and herbal thyme character that mirrors the dish's flavors perfectly. The wine's moderate tannins complement the rich beef without overwhelming the delicate celery root.

Choose a fuller-bodied Pinot Noir from Oregon or Burgundy. Its silky texture and earthy undertones harmonize beautifully with the mushroom gravy while the bright acidity cuts through the richness of the dish.

bone-in skin-on chicken thighs

turnips

canned crushed tomatoes

kalamata olives

capers

anchovy fillets

fresh spinach

garlic

fresh oregano

dry white wine

fresh parsley

Braised Chicken Thighs 'Alla Puttanesca' with Sautéed Spinach and Buttery Turnip Mash

The high acidity and herbal notes of Sangiovese perfectly cut through the richness of the chicken and match the briny olives and capers.

Chianti Classico

A crisp, salty white wine from the Italian coast that complements the Mediterranean flavors of the puttanesca sauce.

Vermentino

Bone-in, skin-on chicken thighs

Homemade scrap stock

Garlic cloves, smashed

Shallot, finely minced

Dried thyme

Unsalted butter, cold

Olive oil

Kosher salt

Black pepper

Fresh parsley, chopped

Braised Chicken Thighs in Liquid Gold Pan Sauce

The buttery notes of an oaked Chardonnay complement the richness of the mounted pan sauce.

Oaked Chardonnay

A light-bodied red with earthy undertones that won't overwhelm the delicate flavors of the vegetable scraps in the stock.

Willamette Valley Pinot Noir

medium zucchini

fresh basil

fresh lemon

Braised Chicken Thighs Puttanesca with Garlic-Parmesan Zucchini Noodles and Pan-Wilted Spinach

A robust Sicilian red with dark fruit and spice notes that pairs beautifully with the briny, anchovy-rich puttanesca sauce and stands up to the crispy chicken skin.

Nero d'Avola

This mineral-driven white from Campania has the structure and salinity to complement the olives and capers while cutting through the richness of the chicken.

Greco di Tufo

skin-on, bone-in chicken thighs

medium bulgur wheat

harissa paste

ground cumin

ground coriander

chicken stock

plain Greek yogurt

fresh cilantro

honey

Braised Chicken Thighs with Harissa Bulgur Pilaf and Roasted Carrots

The peppery, smoky notes in Syrah complement the harissa spice and the caramelized chicken skin beautifully.

A dry rosé provides refreshing acidity to balance the richness of the chicken while its subtle fruit notes temper the heat.

dried cannellini beans

lacinato kale

shallots

fresh rosemary

fresh thyme

sourdough loaf

Braised Chicken Thighs with White Beans, Kale, and Sourdough

An oaked Chardonnay has the body to match the creamy beans and the acidity to cut through the chicken fat.

This crisp, saline white wine complements the herbal notes of rosemary and thyme perfectly.

boneless cross rib roast

red onion

Braised Cross Rib Roast with Red Wine Reduction and Honey-Glazed Carrots

The bold tannins and dark fruit notes complement the rich, savory flavors of the braised beef.

Offers peppery notes and robust body that stands up well to the hearty meat and red wine reduction.

ground beef

panko breadcrumbs

grated Parmesan cheese

large egg

dried oregano

dried basil

broccoli

low-sodium chicken broth

Braised Italian Meatloaf with Lemon-Tomato Gravy and Roasted Seasonal Vegetables

The bright acidity and cherry notes of a Chianti cut through the richness of the beef, while its savory, earthy character complements the Italian herbs and tomato gravy.

A Barbera from Piedmont offers soft tannins, high acidity, and juicy red fruit flavors that beautifully balance the savory meatloaf and the zesty lemon in the sauce.

lamb shanks

extra virgin olive oil

carrot

crushed tomatoes

fresh rosemary sprigs

polenta

whole milk

Braised Lamb Shanks with Tomato and Rosemary over Creamy Polenta

The earthy tannins and cherry notes complement the braised lamb and tomato sauce beautifully, while the acidity cuts through the richness of the polenta.

This full-bodied Italian red has enough acidity and fruit-forward character to stand up to the bold rosemary and braised meat without overwhelming the creamy polenta.

chicken broth

Yukon gold potatoes

Braised Lamb Shanks with White Wine, Rosemary Potatoes, and Roasted Turnips

A medium-bodied French red with earthy notes and hints of herbs that complement the braised lamb and rosemary beautifully without overwhelming the delicate turnips.

Spanish Tempranillo offers bright cherry flavors with savory undertones that pair wonderfully with the rich braising liquid and roasted root vegetables.

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