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

Wusthoff 5” Trident classic serrated knife

Our two serrated utility knives had seen better days so when we took them in to get sharpened one last time by our knife man Dylan at his Sonoma Cutlery store in Santa Rosa he offered an alternative which is what a good sales man…

Crab Dip Baked with Old Bay and Ritz Crackers

We made this the first time with canned fresh crab and it was good but we made this for NY with fresh Dungeness crab that Peggy clean by hand, not an easy feat but you could taste it and the sparkling wine loved it but…

Prime Rib Salt Encrusted

Cook’s note: You shouldn’t try to cook this roast without using a remote meat thermometer

The Best Potato Mushroom Gratin

This is not your everyday scalloped potato dish. You layer the potatoes in along with salt and pepper Parm cheese and the whipping cream. You bake that off and then top with mushrooms more cheese and more whipping cream. You really do want to make…

Sweet Pepper Stew

About six servings Stew can be made up to a day in advance and reheated, starting your seasoning early — an hour ahead or up to 24 The peppers go especially good with chicken but would also be good with fish and even a burger

Beef Sirloin Roast with Mayo Mustard Sauce

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….

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