Lamb and Red Wine

Lamb is the best meat for Cabs, Pinots, and Rhône-style reds.

Scarlet Harlot

Fresh cherry juice and brandy make perfect tail companions.

Acorn Squash with Red Onion and Currants

An autumn dish with a hint of sweet and sour.

Red-Cooked Pork

A slow-cooked dish with Chinese flavorings.

Bourbon Steak Sandwich

With roasted peppers, tarragon mayonnaise, and provolone on crusty ciabatta.

Mongolian Beef Kebabs with Chile Jam

Skewered meat doused in a nicely spicy sauce.

Lambic Sangría

A fruity, beer-based sangría with raspberries and orange.

Braised Red Cabbage with Bacon

A great side dish that can be made the day before and gets even better with time.

Wine with a Twist

As the weather heats up, trade in your decanter for a tail shaker.

On Tomatoes and Wine

Slice ’em if you’ve got ’em.

Sangría

Spanish punch made with wine and fruit— an alcoholic fruit tail of sorts.

Smoked Duck Pizza with Hoisin

Duck combines with red onion and hoisin for a quick meal.

Pan Bagnat

The original tuna sandwich.

Meatball Sub

The deli classic done right, with gooey cheese and fragrant meatballs.

Barley with Mushrooms and Green Beans

Hearty and healthy, this side dish is begging to be served with a piece of seared meat.