Recipe Sifter

Marinated mushrooms simmer briefly in a tart bath of white wine, lemon juice, vinegar, and olive oil with shallots, garlic, and coriander. A chilled make-ahead appetizer ready in 40 minutes.

Mushroom and barley soup built on pearl barley, white wine, and thyme, then finished with a splash of sherry and fresh dill for a deeply savory vegetarian one-pot dinner.

Osso buco braises veal shanks in onion butter, white wine, and tomato until fall-apart tender, then finishes with gremolata of garlic, parsley, and lemon zest. A Milanese classic for special dinners.

Steelhead fillet Bonne Femme: poached in fish fumet, blanketed in white wine sauce and sauteed mushrooms, glazed with hollandaise under the broiler. A classic French seafood preparation.

Fish marinade with white wine, soy sauce, brown sugar, garlic, and hot sauce. A versatile Asian-inspired marinade that works on fish, chicken, and lamb for grilling or broiling.

Fish house barbecue with whole grilled trout basted in a tomato sauce, white wine, butter, and lemon juice. A classic lakeside cookout recipe ready in 35 minutes.

Sardinian fregula with clams, prosciutto, saffron, and chili flakes cooked to a risotto-like consistency in white wine and tomato broth. A rustic Italian seafood pasta.

Classic French onion soup with deeply caramelized onions simmered in beef broth and white wine, ladled into bowls with crusty bread and broiled under a bubbly Swiss and Parmesan cheese cap.

French onion soup with onions caramelized for 90 minutes, simmered in beef stock and white wine, then topped with crusty bread and bubbling Gruyère. Made a day ahead for the deepest flavor.

Grilled garlic butter shrimp skewers basted with a white wine, parsley, and red pepper sauce. Serve as a main dish or appetizer straight off the grill.

Garlic chicken Provencal soup with golden-browned chicken breasts simmered in plum tomatoes and white wine, loaded with Italian vegetables and pasta. Served in shallow bowls with Parmesan.

Gazpacho ice blends fresh tomatoes, cucumber, and red onion into a frozen savory sorbet with cayenne heat, churned smooth and topped with paper-thin cucumber slices.

Southern onion soup ladles a wine-laced caramelized onion broth over crumbled cornbread and cheese, swapping the French baguette croutons for proper Southern cornbread. A Georgia twist on a classic.

Classic French onion soup with deeply caramelized onions, brown stock, white wine, and Cognac, topped with toasted bread rounds and melted Swiss cheese. A true bistro-style recipe.

Raspberries, a member of the rose family, impart a delicious aroma and spark of flavor to this creative sauce. It is especially good with roast duckling.

Grilled chicken sandwiches with white wine-thyme baste, herb mayo spread, lettuce, and tomato on toasted bread. A simple summer cookout lunch for four.