- view all thumbnails
Pair it with: A rich, full-bodied red; try Beringer Knights Valley Cabernet 2006 ($27.00, www.beringer.com) or Glen Carlou Syrah 2006 ($21.99, www.glencarlou.co.za).
Pair it with: A rich Shiraz; try Angove's Shiraz McLaren Vale Vineyard Select 2005 ($19.49, www.angoves.com.au) or Pepper Tree Sparkling Shiraz NV ($29.50, www.peppertreewines.com.au).
Though it looks fancy, this Italian-marinated chicken smothered in creamy mushroom sauce is ready and on the table in just 30 minutes.
Pair it with: Bubbly; try the fruity, slightly sweet Domaine Ste. Michelle Frizzante ($12, www.domaine-ste-michelle.com) or the elegant Bouvet Signature Brut ($12, www.kobrand.com).
Pair it with: A spicy red; try Osborne Solaz Tempranillo-Cabernet 2005 ($9, www.osbornesolaz.com).
Pair it with: A classic Chianti; we love the bright cherry notes in both Ruffino Aziano 2006 ($13.59, www.ruffino.com) and the more elegant Ruffino Santedame 2006 ($19.33, www.ruffino.com).
Pair it with: De Krans Tawny Port Western Cape NV ($14, www.dekrans.co.za) or Delaforce Ruby Port Fine NV ($8, www.delaforce.com).
The sweetness in raisins and peanuts balances spicy curry in this mouthwatering dish.
Pair it with: A sweet, medium-bodied wine to temper the spice of the dish; try Willm Gewurztraminer 2007, ($14.99, www.alsace-willm.com).
For a delicious dish ready in just 18 minutes, top grilled tuna steaks with our zesty homemade salsa.
Serving rich and creamy bisque is a delightful way to indulge your sweetie -- and this recipe is easy and elegant.
This quick and easy lamb dish looks impressive, tastes delicious, and is ready and on the table in just 20 minutes.
Pair it with: A dry red; we love the full-bodied Marchesi de' Frescobaldi Cabernet Sauvignon-Sangiovese Toscana Castiglioni 2006 (www.frescobaldi.it, $23.99).
Pair it with: A rich Shiraz; try Angove's Shiraz McLaren Vale Vineyard Select 2005 ($17, www.angoves.com.au) or Pepper Tree Sparkling Shiraz NV ($29.50, www.peppertreewines.com.au).
A horseradish cream sauce flavors tender roast beef; serve it with our simple mushroom tumble.
A savory blend of aniseed, fennel, caraway, dillseed, and celery seed creates a crustlike coating for pork roast; apple juice adds a touch of sweetness as the meat simmers in your slow cooker.
Pair it with: A simple Shiraz with mixed berry flavors; try Santa Rita Reserva Shiraz 2007 ($10.99, www.santarita.com).
Pair it with: An ultra-crisp New Zealand Sauvignon Blanc; try Babich Sauvignon Blanc Marlborough 2008 ($14, www.babichwines.co.nz).
Nothing says celebration like this French classic; serve it with a simple mixed green salad.
Pair it with: A medium-bodied red; we love the round Pepperwood Grove Pinot Noir 2008 ($9.69, www.donsebastianiandsons.com).
Roasted red pepper relish adds a special twist to classic crab cakes; complete the meal with our Sharp and Sweet Green Salad.
Pair it with: An oft-dry Riesling; we love the mineral, pineapple, and tangerine flavors in Wolf Blass Riesling Adelaide Gold Label 2008, ($14, www.wolfblass.com.au).