433 loves wide recipes

Greek red wine and tomato sauce with bay leaf, whole cloves, and oregano for oven-baked keftedes meatballs. Simmered until thick and fragrant, this is the authentic way to finish keftedes tou fournou.

Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.

Moustokouloura (Greek wine must cookies) shaped into oval wreaths with olive oil, petimezi, honey, cinnamon, cloves, and orange. A traditional vegan Greek cookie with a crunchy, spiced bite.

French rabbit stew braises disjointed rabbit in butter with white wine, beef stock, bacon, small white onions, mushrooms, and garlic. A rustic country braise with a built-in flour-thickened sauce.

Pot roast with Dijon mustard sauce: chuck roast simmered in beef broth and white wine, then served with a tangy mustard pan sauce thickened with cornstarch. Elegant French-style braise.

Hungarian goulash braises chuck beef with paprika, caraway seeds, cola, and red wine for a rich, deeply flavored stew. Served traditionally over hot egg noodles.

White wine marinade with shallots, Dijon mustard, crushed peppercorns, and lemon juice. A refined, all-purpose marinade for chicken, fish, or grilled meats.

Butterflied leg of lamb marinated overnight in red wine, rosemary, coarse mustard, green peppercorns, and garlic, then grilled to a crusty, medium-rare finish. A showpiece for summer grilling.

Oranges in red wine sauce with cinnamon, cloves, and lemon, served chilled in a spiced wine syrup with julienned orange zest. An elegant French-style fruit dessert.

Baked salmon fillets topped with pistachio-basil compound butter made from pistachios, fresh basil, garlic, and lime juice. Baked in white wine for an elegant, easy dinner.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Easy ham and beans casserole with sausage, navy beans, white wine, and ground cloves. A hearty, slow-baked one-pot meal served with hot cornbread.

Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.

Veal brisket braised with Marsala wine, button mushrooms, dried porcini, and 8 cloves of garlic until fork-tender. A make-ahead main that improves over 3 days in the fridge.

Tender squid braised in red wine, vinegar, and warm spices like cinnamon and cloves, Cyprus style. A Mediterranean appetizer that's equally stunning served warm or at room temperature.

Smoky roasted eggplant mashed with fresh tomato, garlic, and a splash of red wine vinegar. This Odessa-style eggplant caviar is a rustic Russian appetizer that's just as good spread on pita as it is on dark rye bread.