Recipe Sifter

Whole baked trout in white wine with marjoram, parsley, thyme, and butter. A simple oven-poached fish with delicate herbs in the cavity and a wine-butter pan sauce.

Smoked ham and cheese stuffed mushrooms pack mushroom caps with a wine-deglazed ham, garlic, and breadcrumb filling, then broil under melted Monterey Jack for a savory two-bite party appetizer.

Pan-fried softshell crabs in butter with a white wine cream sauce finished with Dijon mustard and fresh chives. Golden, crispy shells give way to sweet crab meat under a tangy, herb-laced pan sauce.

Greek souvlaki with lamb or veal marinated overnight in white wine, olive oil, oregano, and garlic. Broiled on skewers for charred, tender meat cubes.

Spaghetti all'Amatriciana with salt pork, sieved tomatoes, white wine, chili pepper, and pecorino Romano. A classic Roman pasta sauce with smoky, spicy, tangy depth.

Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.

Steamed mussels tossed in caramelized onions, white wine broth, balsamic vinegar, and cream. A rich, savory one-pot seafood dish that's restaurant-quality in about an hour.

Steamed salmon in orange-tomato sauce poaches skinless salmon fillets over a bright reduction of orange juice, white wine, garlic, and plum tomatoes, perfumed with fresh basil. A light, low-fat 35-minute weeknight dinner.

If you're looking for something rich then try this delicious dessert that would have you savoring every spoonful.

Stuffed baked mussels on the half shell topped with reduced tomato sauce, chiffonade basil, and crisp breadcrumbs. Restaurant-style Italian appetizer in under an hour.

Stuffed mushrooms filled with smoked ham, garlic, white wine, and fresh herbs, then broiled with melted cheese. A Mexican-inspired appetizer with a crispy, savory bite.

Sun-dried tomato spaghetti sauce with canned tomatoes, white wine, fennel seeds, and a vegetable soffritto sauteed in the sun-dried tomato oil. An intensely tomatoey, meatless pasta sauce.

Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Vegetarian sweet onion fajitas loaded with Vidalia onions, new potatoes, roma tomatoes, and carrots simmered in white wine with jalapeño and cilantro. Rolled up with Monterey Jack and yogurt in warm flour tortillas.

Sweet spinach tart with wine-steamed spinach cooked in rosewater, sugar, and cinnamon, filled into a pie shell and topped with fresh sliced strawberries. A medieval-inspired dessert that's surprisingly beautiful.