Recipes with vermouth

Pan-seared chicken breasts dredged in sage and nutmeg, deglazed with dry vermouth and sweet red peppers for an elegant 30-minute dinner.

Herb and goat cheese stuffed crepes with a reduction sauce. Very sophisticated

From across Northern Italy there are many variations. A rich broth, juicy Italian tomatoes and rich herb simmered for a long time. I used a mixture of sliced mushrooms from my local supermarket and dried lobster, oyster and shitake mushrooms. Then used the mushroom juice in place of chicken broth. Outstanding reduction of rich comfort flavors.

Low-carb spaghetti squash, juicy skinless chicken breast with mushrooms in a flavorful reduction sauce. Seriously yummy way to prepare otherwise boring spaghetti squash.

Instead of tomato sauce, we use milk to make a creamy sauce, and with layers of mushrooms and cheese. It's just so easy for you to fall in love with this succulent lasagna.

A refined chili-corn sauce built on seared beef, vermouth, reduced veal stock, and cream with fresh corn kernels. Restaurant-caliber technique for elevating grilled meats, roasted poultry, or pan-seared fish.

Pan-seared sea scallops in a cranberry ginger cream sauce with vermouth, orange zest, and fresh gingerroot. An elegant single-serving seafood dish.

Vermouth-poached monkfish or halibut nestled in golden shortcrust pastry shells with a zesty dill and mustard mayo. An elegant seafood starter that comes together in just 20 minutes.

Sauteed shrimp with softened fennel, fresh orange zest, basil, and a splash of dry vermouth. This aromatic Mediterranean-inspired seafood dinner is elegant enough for company but ready in under 45 minutes.

Chicken breasts dipped in sour cream, rolled in herb stuffing crumbs, then baked with butter and dry vermouth. Served with a creamy mushroom-vermouth sauce that turns weeknight chicken into a French-inspired feast.

Let the aroma of this tantalizing dish fill your kitchen by using this easy to follow crockpot recipe.

Crawfish canapes with sweet tails in a quick vermouth-cream sauce with shallots, dill, and briny capers, spooned into crisp pastry shells. An elegant Louisiana-meets-French cocktail bite.

Homemade green basil fettuccine tossed with fresh tomato-vermouth sauce and crumbled feta. A scratch-pasta Italian dinner with herb-infused noodles and a bright summer sauce.

Soupe a l'oignon is the classic French onion soup with deeply caramelized onions, beef stock, vermouth, and cognac, topped with garlic-rubbed bread and broiled Swiss cheese. The bistro standard, done the long way.

Fire-grilled oyster shooters soaked in ice-cold citron vodka and vermouth marinade with fresh dill. Wood-fired oysters on the half shell for a dramatic appetizer.

Poulet a la Diable (deviled chicken) pan-seared and simmered in a double-mustard vermouth cream sauce. A classic French bistro dish for two that's on the table in 40 minutes.

Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.

Chicken with forty cloves of garlic braised in olive oil, vermouth, and tarragon under a sealed lid. A classic French dish where the garlic turns soft and buttery enough to spread on bread.

Fresh strawberries macerated with thin orange slices, orange juice, and sweet vermouth for a boozy, citrus-kissed fruit dessert. Diabetic-friendly with optional sweetener.

A thick, rustic Italian-style soup loaded with penne, cannellini beans, fennel, zucchini, and summer squash simmered in vegetable broth spiked with dry vermouth. Low-fat, naturally vegetarian, and feeds 8 from one big pot in about an hour.

Filet mignon and fresh oysters marinated in vermouth and Creole seasoning, served over spinach with a zesty horseradish sour cream sauce. A bold Louisiana surf and turf that brings the bayou to your table.

Butter-simmered shrimp and crab with lemon, garlic, dry vermouth, and fresh parsley. An elegant seafood dish ready in under 10 minutes with just 7 ingredients.

Mushroom pate with a pound of sauteed mushrooms, dry vermouth, Parmesan, sour cream, and toasted pecans. A rich, earthy spread for crackers and crostini.

Classic French onion soup slow-caramelizes pounds of sliced onions in butter, then simmers them with beef stock, Cognac, and dry vermouth. Top with toasted bread and Swiss for the gratiné finish.

Classic French chicken with 40 cloves of garlic, slow-baked in vermouth with herbs and aromatics. Garlic turns mellow and spreadable on toast.

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

Creamy vodka spaghetti with vermouth, lime, jalapeno, and fresh cilantro. A cocktail-inspired twist on vodka pasta that's equal parts bold and luxurious, ready in 35 minutes.

Pan-fried soft-shell crabs in a Parmesan-cornmeal crust, served with a silky red chili beurre blanc made from shallots, lime juice, white wine, and cold butter. Restaurant plating, home kitchen.

Sauteed scallops over red pepper yogurt sauce deliver a light, elegant dinner in 30 minutes. Seared sea scallops deglazed with vermouth and lemon, plated on a cool coriander-spiked sauce.

Marinated flank steak with soy sauce, vermouth, garlic, and Tabasco. Broiled under high heat for just minutes and carved rare on the diagonal for maximum tenderness.

International meatballs in vodka: beef and pork meatballs seasoned with lemon zest and nutmeg, simmered in a sour cream sauce with vodka and vermouth.

White chicken chili loaded with two cans of pinto beans (one whole, one pureed) plus chickpeas, dry vermouth, and a touch of honey for body. Topped with melted mozzarella.

Veal and mushroom ragout with leeks, bacon, artichoke hearts, and dry vermouth braised in a casserole. A hearty French-inspired stew served over rice.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Salmon en papillote with julienned carrot, zucchini, and leek in a vermouth-Dijon broth. A French foil-packet method that steams the fish in its own aromatic juices for restaurant-quality results.

Salmon steaks brushed with vermouth butter, orange zest, and lemon juice, topped with sliced potatoes and grilled in foil. Works on the barbecue or in the oven.

Sharp cheddar and cream cheese spread with dry sherry, vermouth, Worcestershire, and Tabasco blended with softened butter. A bold, boozy pub-style cheese crock for crackers.

Classic French chicken braised with 40 whole cloves of garlic, cognac, vermouth, and warm spices. Sealed and slow-cooked for fall-off-the-bone tenderness.

Buttery crab filling with scallions and dry vermouth, ready to stuff into crepes, pastry shells, mushroom caps, or anything that needs a luxurious seafood center.

A hearty and flavorful Vermont White Chili featuring tender chicken, pinto beans, chickpeas, and a blend of spices, simmered to perfection and topped with melted mozzarella cheese. Perfect for a cozy meal with a unique twist on classic chili.

Pasta tossed with green peas, scallions, and fresh basil in a butter-vermouth sauce. A light, spring-inspired dish that comes together in 30 minutes.

Littleneck clams steamed with sliced chorizo, shiitake mushrooms, sweet vermouth, white wine, and tomato sauce. Served with garlic-thyme toasted baguette for soaking up every drop of that broth.

Scallops broiled with garlic, vermouth, and lemon juice, then topped with a herbed lemon breadcrumb crust browned under the broiler. Quick Italian-inspired seafood dinner.

Cajun crab in a rich Swiss cheese and cream sauce with mushrooms, scallions, and dry vermouth, spiked with cayenne. Serve in patty shells or scooped up with crusty French bread.

Fruited turkey roll stuffed with sauteed mushrooms, tarragon, onions, and cheddar, glazed with apricot-mustard, and served with a ginger-apricot fruit sauce. An impressive weeknight dinner.

Kale soup simmers smoky linguiça sausage with chopped kale, kidney beans, potatoes, and a splash of vinegar. Portuguese-style caldo verde with serious comfort and zero fuss.

A whole salmon fillet braised on a bed of buttery carrots, onions, and celery in dry vermouth with tarragon. Three sauce options from simple pan jus to a rich winey cream veloute.