Recipes with red wine
691 recipes
Keftedes Tiganites (Fried Greek Meatballs)
Keftedes tiganites are fried Greek meatballs with allspice, fresh mint, parsley, red wine, and soaked bread. Walnut-sized, flour-dredged, and fried crispy for a traditional Greek mezze or main dish.
Duck a L'Orange
Classic duck a l'orange roasted with sweet red wine and served with a glossy orange sauce made from fresh juice, honey, ginger, and orange sections. A French bistro showstopper you can absolutely pull off at home.
Chicken in Wine (French) - Coq Au Vin
Add sophistication to a home-cooked meal with this dish that can even have a famous French Restaurant saying "Oui, oui!".
Glazed Venison Pate
Venison pate with pork belly and chicken livers, marinated overnight in red wine with orange zest, thyme, and garlic, then baked in a terrine and finished with aspic glaze.
Burgundy Meat Loaf
Another succulent and juicy meat loaf that is perfect for a dinner with family or friends.
Oven-Baked Beef Stew
Red-wine-marinated beef stew oven-braised with blanched bacon, dark-roux broth, and tomato paste. A freezer-friendly French bourguignon-style stew built in a Dutch oven.
Crockpot Beef with Mushrooms
This savory dish made with noodles, mushrooms and red wine is bound to be a favorite in your household.
Hot Wine Jelly
Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.
15th Century Meat Pie
From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.
Seafood En Papillote
Flounder, shrimp, and sea scallops baked in parchment pouches with mushrooms, wine sauce, and fresh herbs. A stunning French en papillote technique that's easier than it looks.
Yahni Me Koukia (Meat Stew with Broad Beans)
Hearty Greek meat stew simmered with broad beans, tomatoes, red wine, and warm cloves. Tender beef in a rich, rustic broth that fills the house with the smell of a Mediterranean kitchen.
Ajvar (Roasted Peppers & Eggplant)
Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.
Beef Stew with Bouquet Garni
This flavorful beef stew is alway a winner at our place. Marinating makes the beef tender and full of flavor. The bouquet garni has lots of spices and vegetables, which add extra deliciousness and textures into the stew. It's a great winter dish in a cold day.
Braised Lamb's Liver Henderson.
Thinly sliced lamb's liver floured and seared, then braised on a bed of onions with red wine, clarified butter, garlic, thyme, and bay leaf. A proper British offal dish, rich and savory.
Luigi's Lasagna Al Forno
Classic Italian lasagna al forno with homemade tomato sauce, bechamel, ricotta, and mozzarella. A three-sauce layered lasagna with red wine in the tomato sauce and nutmeg in the bechamel.
Bigos
Bigos, Poland's legendary hunter's stew: sauerkraut and cabbage simmered with roast pork, beef, ham, sausage, dried mushrooms, prunes, and red wine. Tastes even better reheated the next day.
Keftedes tiganites are fried Greek meatballs with allspice, fresh mint, parsley, red wine, and soaked bread. Walnut-sized, flour-dredged, and fried crispy for a traditional Greek mezze or main dish.
Classic duck a l'orange roasted with sweet red wine and served with a glossy orange sauce made from fresh juice, honey, ginger, and orange sections. A French bistro showstopper you can absolutely pull off at home.
Add sophistication to a home-cooked meal with this dish that can even have a famous French Restaurant saying "Oui, oui!".
Venison pate with pork belly and chicken livers, marinated overnight in red wine with orange zest, thyme, and garlic, then baked in a terrine and finished with aspic glaze.
Another succulent and juicy meat loaf that is perfect for a dinner with family or friends.
Red-wine-marinated beef stew oven-braised with blanched bacon, dark-roux broth, and tomato paste. A freezer-friendly French bourguignon-style stew built in a Dutch oven.
This savory dish made with noodles, mushrooms and red wine is bound to be a favorite in your household.
Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.
From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.
Flounder, shrimp, and sea scallops baked in parchment pouches with mushrooms, wine sauce, and fresh herbs. A stunning French en papillote technique that's easier than it looks.
Hearty Greek meat stew simmered with broad beans, tomatoes, red wine, and warm cloves. Tender beef in a rich, rustic broth that fills the house with the smell of a Mediterranean kitchen.
Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.
This flavorful beef stew is alway a winner at our place. Marinating makes the beef tender and full of flavor. The bouquet garni has lots of spices and vegetables, which add extra deliciousness and textures into the stew. It's a great winter dish in a cold day.
Thinly sliced lamb's liver floured and seared, then braised on a bed of onions with red wine, clarified butter, garlic, thyme, and bay leaf. A proper British offal dish, rich and savory.
Classic Italian lasagna al forno with homemade tomato sauce, bechamel, ricotta, and mozzarella. A three-sauce layered lasagna with red wine in the tomato sauce and nutmeg in the bechamel.
Bigos, Poland's legendary hunter's stew: sauerkraut and cabbage simmered with roast pork, beef, ham, sausage, dried mushrooms, prunes, and red wine. Tastes even better reheated the next day.
