Chef Dave Beran loves the meaty combination of lamb and olives; not only does he slather a butterflied leg with olive-spiked butter before roasting, but he also serves a little extra butter at the table. Slideshow: More Lamb Recipes
Chef Dave Beran makes this couscous with crumbled cauliflower florets that he roasts so they're toasty and tender. Topped with cheesy panko, the dish is a good match for Savennières, the full-bodied white from the Loire Valley. Slideshow: More Couscous Recipes
Chef Dave Beran adds warm spices — cinnamon, peppercorns, and juniper — to punch up his hearty stew. He also adds pears and apples, which give the stew a lovely fruitiness and make it especially good with Oregon Pinot Noir.
The nut frying oil is the secret to the dressing for this colorful salad, a mix of red and Belgian endive, grapefruit sections and shaved cheese. Chef Dave Beran created the dish to pair with New Zealand Sauvignon Blanc. Slideshow: More Main Course Salad Recipes
The tender beef, spicy shishito peppers, pungent blue cheese and smoky lemon-dressed salad are incredible together. Chef Dave Beran tailor-made the dish to go with peppery Malbec from Argentina. Slideshow: More Steak Recipes
Chef Dave Beran loves the combination of Champagne and potato chips. For this dip, he took inspiration from the classic French butter sauce beurre blanc, spiked with shallots, wine vinegar and herbs.
Chef Dave Beran created this wonderfully indulgent vegetarian dish of roasted sweet squash topped with just-melted burrata. It's fantastic with a lush Chardonnay. Slideshow: More Squash Recipes