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French-Style Pot-Roasted Pork Loin
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Potato Casserole with Bacon and Caramelized Onion
Best Prime Rib
Roasted Brussels Sprouts
Carrot Layer Cake
Shepherd's Pie
Peanut Butter Sandwich Cookies
Baked Eggs Florentine
Catalan-Style Beef Stew with Mushrooms
Spanish-Style Toasted Pasta with Shrimp
Mushroom and Leek Galette with Gorgonzola
Farmhouse Vegetable and Barley Soup
Red Wine-Braised Pork Chops
Lentil Salad
Ragu alla Bolognese
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New England–Style Home-Corned Beef and Cabbage
Poached Fish Fillets with Sherry-Tomato Vinaigrette
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Easy Salmon Cakes
Chicken Marbella
Filipino Chicken Adobo
Gingersnaps
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Skillet Chicken Fajitas
Pasta All'Amatriciana
Sichuan Stir-Fried Pork in Garlic Sauce
Thai-Style Stir-Fried Noodles with Chicken and Broccolini
Jerk Chicken
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Grilled Steak with New Mexican Chile Rub
Raspberry Sorbet
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Best Crab Cakes
Grilled Beef Satay
Grill-Smoked Salmon
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Chinese Chicken Lettuce Wraps
Easy Grilled Boneless Pork Chops
Grill-Roasted Beef Short Ribs
Indian-Style Spinach with Fresh Cheese (Saag Paneer)
Juicy Grilled Turkey Burgers
Best Vegetarian Chili
Chocolate Truffles
French Apple Cake
Cinnamon Swirl Bread
Spicy Pork Tacos (al Pastor)
Pumpkin Bread
Italian Vegetable Stew (Ciambotta)
Quick Mushroom Ragu
Grill Roasted Turkey
On this page you will find a listing of recipes from the current season of America’s Test Kitchen with wine pairing recommendations from Wente Vineyards. For more wine information, click on the wine recommendation link, which will take you to the Wente Vineyards website. To go back to the recipe page you were viewing, simply click on the recipe title.
In keeping with Cook’s Illustrated's no-advertising policy, America’s Test Kitchen does not receive any commission from the sale of Wente Vineyards wines. However, we appreciate Wente Vineyard's support of our television series as a public television underwriter, and we hope that you will find this page and its links helpful.
From Season 13: Meat and Potatoes à la Francaise
Pairs with:
Wente Vineyards Riva Ranch Chardonnay
Pot roast almost always start with a fatty, flavorful cut that turns tender and juicy after hours of cooking. Is it possible to produce the same results from today's lean, bland pork loin?
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From Season 13: Meat and Potatoes à la Francaise
Pairs with:
Wente Vineyards Riva Ranch Chardonnay
In the old days, this rich dish got its deep flavor and silky texture from meat drippings. Could we get the same luxurious results without a roast?
From Season 13: Company’s Coming
Pairs with:
Wente Vineyards Southern Hills Cabernet Sauvignon
Top chefs say that 18 hours in a 120-degree oven is the route to prime rib perfection. So what's a home cook to do?
From Season 13: Company’s Coming
Pairs with:
Wente Vineyards Reliz Creek Pinot Noir
What would it take to create tender, nutty-tasting Brussels sprouts in just one pan?
From Season 13: Great American Classics
Pairs with:
Wente Vineyards Riverbank Riesling
This American classic has a lot going for it: moist cake, delicate spice, tangy cream cheese frosting. If only it were handsome enough to serve to company, too.
From Season 13: Irish Comfort Classics
Pairs with:
Wente Vineyards Charles Wetmore Cabernet Sauvignon
Don’t use ground beef that’s fattier than 93 percent or the dish will be greasy.
From Season 13: Great American Classics
Pairs with:
Wente Vineyards Petite Sirah Port
We wanted a cookie so packed with peanut flavor that it needed no crosshatch to identify it.
From Season 13: Sunday Brunch
Pairs with:
Wente Vineyards Brut
Ideally, this dish should feature tender whites and runny yolks—but it almost never does. We baked hundreds of eggs trying to crack the code.
From Season 13: A Taste of Spain
Pairs with:
Wente Vineyards Southern Hills Cabernet Sauvignon
When we took a closer look at the way Spanish cooks make beef stew, we found a whole new approach to one of our favorite winter dishes.
From Season 13: A Taste of Spain
Pairs with:
Wente Vineyards Sandstone Merlot
Fideuà, a rich seafood paella made with toasted noodles instead of rice, would be a tempting one-pot meal—if only it didn’t take hours to make.
From Season 13: Simple & Satisfying Vegetable Mains
Pairs with:
Wente Vineyards Southern Hills Cabernet Sauvignon
We knew we wanted the ease of a free-form tart, but the typical delicate butter pastry just wouldn’t do. And how could we avoid a soggy vegetable filling?
From Season 13: Simple & Satisfying Vegetable Mains
Pairs with:
Wente Vineyards Sandstone Merlot
Richly flavored vegetable soup is no problem when you’ve fussed over homemade stock. For a weeknight version, we needed to get creative with pantry staples.
From Season 13: Pork Chops and Lentil Salad
Pairs with:
Wente Vineyards Sandstone Merlot
To get juicy, tender meat and a rich, silky sauce, we first had to pick the right chop for the job. Then it was a matter of divide and conquer.
From Season 13: Pork Chops and Lentil Salad
Pairs with:
Wente Vineyards Morning Fog Chardonnay
The key to creamy but firm lentils lies in the relationship between legume and salt.
From Season 13: Ultimate Italian
Pairs with:
Wente Vineyards Sandstone Merlot
Our goal was the richest, most savory interpretation of this famous meat sauce. But how many meats did that require—and would the dairy have to go?
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From Season 13: Irish Comfort Classics
Pairs with:
Wente Vineyards Reliz Creek Pinot Noir
Supermarket corned beef borders on inedible. But a simple method for home curing yields rich, meltingly tender corned beef that transforms this workhorse recipe into something special.
From Season 13: Two Ways with Fish
Pairs with:
Wente Vineyards Riva Ranch Chardonnay
Restaurants have an unusual technique for turning out supremely moist, tender fillets of fish. But adapting it for the home cook required an even more unlikely trick.
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From Season 13: Two Ways with Fish
Pairs with:
Wente Vineyards Louis Mel Sauvignon Blanc
What's a nice fresh fillet doing mixed up in a fried cake? Three good reasons: a crispy exterior, a moist interior, and a super-simple cooking technique.
From Season 13: Big, Bold Chicken Braises
Pairs with:
Wente Vineyards Riva Ranch Chardonnay
More than 25 years ago, this dinner-party mainstay put The Silver Palate Cookbook on the map. Could we retool the recipe for today’s tastes?
From Season 13: Big, Bold Chicken Braises
Pairs with:
Wente Vineyards Morning Fog Chardonnay
Filipino Adobo is a quick-cooking, pantry-ready braise with bold, tangy flavors and tender meat. To adapt it for the American kitchen, we borrowed a regional ingredient and a French technique.
From Season 13: Spicy Fall Sweets
Pairs with:
Wente Vineyards Orange Muscat
What’s the secret to gingersnaps that combine bold spice flavor and real snap? To begin with, there’s getting rid of all that moisture.
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From Season 13: Chicken Classics, Improved
Pairs with:
Wente Vineyards Louis Mel Sauvignon Blanc
Most fajitas are merely a bland, dry vehicle for the garnishes. We wanted chicken and vegetables that were truly worth eating.
From Season 13: Great Italian Pasta Sauces
Pairs with:
Wente Vineyards Southern Hills Cabernet Sauvignon
To perfect this controversial Italian dish, we looked to a staple of the American larder.
From Season 13: Asian Takeout Favorites
Pairs with:
Wente Vineyards Riverbank Riesling
When it comes to replicating this classic Chinese stir-fry at home, the biggest issue is vexingly familiar: how to cook tender, juicy pork.
From Season 13: Asian Takeout Favorites
Pairs with:
Wente Vineyards Riverbank Riesling
Translating Thai street food into a quick weeknight dinner is easy—once you admit that most of what you thought you knew about stir-frying is wrong.
From Season 13: Spicing Up the Grill
Pairs with:
Wente Vineyards Louis Mel Sauvignon Blanc
We came up with a great recipe for this classic Caribbean marinade. But to replicate the elusive smoke flavor, we had to take a chemistry lesson.
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From Season 13: Perfecting Summer Classics
Pairs with:
Wente Vineyards Small Lot Petite Sirah
Done wrong, this dish resembles a dusty old boot. But apply some science with your rub and it’s a bold way to dress up a less expensive cut.
From Season 13: Perfecting Summer Classics
Pairs with:
Wente Vineyards Orange Muscat
The most important ingredient in raspberry sorbet isn’t the raspberries. It’s the water.
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From Season 13: Rethinking Seafood Classics
Pairs with:
Wente Vineyards Riva Ranch Chardonnay
Who says great crab cakes have to start with fresh-from-the-shell crabmeat? We wanted briny, sweet-tasting results—no matter what the starting point.
From Season 13: Skewered and Wrapped
Pairs with:
Wente Vineyards Sandstone Merlot
American restaurants have sapped the magic from this Thai street-food favorite with flavorless meat that's either mushy or overcooked. What would it take to get it back?
From Season 13: Rethinking Seafood Classics
Pairs with:
Wente Vineyards Reliz Creek Pinot Noir
There’s more to smoked salmon than the thin, glossy slices stacked on bagels. With a little time—and a sweet touch—we produced silky, smoky dinnertime fillets.
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From Season 13: Skewered and Wrapped
Pairs with:
Wente Vineyards Louis Mel Sauvignon Blanc
Stringy, tasteless meat can mar this easy stir-fry served in lettuce cups. A classic Chinese technique came to the rescue.
From Season 13: Short Ribs and Chops Hit the Grill
Pairs with:
Wente Vineyards Reliz Creek Pinot Noir
If you’re looking for a convenient weeknight grilled dish, look no further than a pack of boneless pork chops. If you also want them to be juicy and well browned, keep reading.
From Season 13: Short Ribs and Chops Hit the Grill
Pairs with:
Wente Vineyards Reliz Creek Pinot Noir
With all their flavorful, well-marbled meat, short ribs seem perfect for the grill. The problem? Getting the texture just right—without having to constantly fiddle with the fire.
From Season 13: Indian Classics Made Easy
Pairs with:
Wente Vineyards Riverbank Riesling
Don’t be fooled by its rich flavors and (gulp) homemade cheese. This Indian restaurant favorite is easy to pull off at home, and most of the ingredients are already in your pantry.
From Season 13: Ultimate Grilled Turkey Burgers
Pairs with:
Wente Vineyards Reliz Creek Pinot Noir
Most turkey burgers are dry, bland, or loaded up with flavor-blunting fillers. We made more than 200 burgers to figure out a better way.
From Season 13: Chili and Stew Go Vegetarian
Pairs with:
Wente Vineyards Reliz Creek Pinot Noir
The key to a great vegetarian chili is not finding a substitute for the meat. It’s finding substitutes for what the meat brings to the chili.
From Season 13: French Sweets, Refined and Rustic
Pairs with:
Wente Vineyards Charles Wetmore Cabernet Sauvignon
Turning out dense, creamy, professional-quality chocolate truffles at home was easy—once we found a cure for the grainy texture.
From Season 13: French Sweets, Refined and Rustic
Pairs with:
Wente Vineyards Riverbank Riesling
This French classic is neither a cake, nor a custard, nor a clafouti. But with a bit of culinary magic, it could be all three.
From Season 13: Sunday Brunch
Pairs with:
Wente Vineyards Riverbank Riesling
To rid this bread of its dense crumb, leaking filling, and huge gaps, we had to engineer a lofty dough and a sticky filling—and then find the right shaping method.
From Season 13: Spicing Up the Grill
Pairs with:
Wente Vineyards Southern Hills Cabernet Sauvignon
This taqueria staple features juicy, spit-roasted marinated pork that’s crispy at the edges and fork-tender within. Could we achieve that same trademark texture on the grill?
From Season 13: Spicy Fall Sweets
Pairs with:
Wente Vineyards Brut
To rescue this bread from mediocrity, start by taking the canned flavor out of the pumpkin.
From Season 13: Chili and Stew Go Vegetarian
Pairs with:
Wente Vineyards Louis Mel Sauvignon Blanc
Like its French sibling, ciambotta starts out with a slew of watery vegetables. But the right steps create a stew that’s hearty, more concentrated, and deeply satisfying.
From Season 13: Great Italian Pasta Sauces
Pairs with:
Wente Vineyards Reliz Creek Pinot Noir
Making a true, long-simmered Italian meat sauce means tending the pot for hours. Is it possible to achieve deep, satisfying flavor in just 30 minutes?
From Season 13: Turkey on the Grill
Pairs with:
Wente Vineyards Riva Ranch Chardonnay
Cooking your bird on the grill frees up the oven for all those other holiday dishes—but does it have to mean giving up clean, oven-roasted flavor?
