It’s tough to call a recipe “The Best” because food evolves and ingredients change.

I think these recipes are good because I like them, they taste good and go well with wine so I’m going to call them:

The WGWW Really Likable, Tasty and Wine Friendly Recipes Collection

The What Goes With What icon lets you know that a recipe has wine selections researched, uncorked and tasted not only by “Woody the Wine Guy”but members of our tasting panel. Click on the WGWW logo to view Woody’s selections that go well with your recipe choices.

Woody's Recipes

Dirty Rice from Quarto Restaurant Maui

We enjoined this rice as a side dish with the most excellent fish I’ve ever had at a small restaurant in a strip mall. Our waiter scribbled the ingredient list on a napkin and I’ve done what I can to arrive at the right proportions…

Meatloaf Plain and Simple as it Should Be

Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.

Soup French Style with Three Kinds of Onions

The soup gets better after a day so consider making in advance and do your best to use all three colors of onions. Wine match – Beaujolais, a light Pinot Noir or even this cab will work well with the soup Pedroncelli, 2015 Three Vineyards…

Beef Sirloin Roast with Garlic Kosher Salt Black Pepper

I love to serve this roast cold as well as hot and if you want to serve cold it will be best to cook the day before and allow it to chill overnight. A simple mayo and mustard sauce is terrific with this, recipe follows….

Salmon Fillet Marinated in EV Olive Oil, Tarragon, Mustard and Shallot

The salmon is so good and even better after a day or two and makes great leftovers and a nice lunch salad with a bit of mayo and mustard. I suggest a Costco trip to get a good large skinless piece, you won’t be sorry….

Tomato’s Marinated in EVOO with Herbs

So simple, so good.

Appetizer Crab and Avocado Toasts

Toss sweet crabmeat with fresh mint and lime juice, then spoon it over mashed avocado on toast.

Korean Beef Brisket Sliders (Bulgogi) with Sriracha Mayo and Scallion Salsa

To be perfectly honest, a member of the tasting panel discovered and this recipe that is absolutely the best, I made a few twits to make the ingredients a bit simpler. The beef is terrific by itself and the mayo really takes it up a…

Coq Au Vin, Chicken Stewed in Red Wine

In a large skillet, bring the wine to a boil over high heat. Woody’s Note: you’re trying to burn off some of the alcohol so simply reduce it for a minute or two on high boil. Remove the skillet from the heat, turn your exhaust fan to high and being careful, use a long match or fireplace lighter and try to ignite the wine at the edge of the pan. If it doesn’t light continue reducing and try again. When the flames subside, whisk in the tomato paste.

Risotto with Roasted Garlic and Wild Mushrooms

Preheat oven to 400°F. Combine garlic and 2 tablespoons oil in small baking dish. Bake until garlic is golden and tender when pierced with small sharp knife, stirring occasionally, about 50 minutes, cool slightly; peel garlic. Chop enough garlic to mea¬sure ¼ cup packed (refrigerate remaining garlic for another use).