763 pasta wine recipes

A savory and succulent dish that will have your family licking your lips after every spoonful.

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

Smoky, velvety tomato soup made with fire-kissed tomatoes, crispy bacon, red wine and a kick of cayenne. Ready in 30 minutes and leagues beyond anything from a can.

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.

Gourmet pork chops braise center-cut chops in a creamy white wine and mushroom sauce with onion soup mix and a kick of chili-garlic paste. Stovetop dinner finished with sour cream.

A scrumptious dish that tastes wonderful by itself or when served as part of dinner.

Braising can turn a tough piece of meat into a tender, fall off the bone, comfort food. I can think of no better example than the classic dish osso buco, made from veal shanks.

Tender braised pot roast with Mediterranean spices, olives, and tomatoes. This aromatic one-pot dinner fills your kitchen with the warm scent of cumin, cinnamon, and garlic.

This savory dish made with noodles, mushrooms and red wine is bound to be a favorite in your household.

Provencal onion soup with eggplant, zucchini, tomato paste, and fresh basil simmered in red wine. A low-fat, vegetable-rich French soup with no butter or cheese.

German sauerbraten marinated 3 days in red wine and buttermilk with bay leaf and peppercorns, then braised with bacon, tomato paste, and rye bread until fork-tender.

Greek-style beef stew braised in red wine with cinnamon, cumin, cloves, and currants, topped with melted Muenster cheese and toasted walnuts. A warmly spiced, make-ahead casserole.

Slow cooker osso buco with veal shanks braised in white wine, beef stock, tomato paste, lemon zest, and Italian herbs. Set it and forget it: 10 hours to fall-off-the-bone tender.

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.

Leg of lamb Nicoise marinates butterflied lamb in a Provencal paste of anchovy, garlic, rosemary, thyme, and red wine vinegar. Broiled or grilled to a juicy pink center for a Mediterranean dinner.

Microwave-braised tuna steaks studded with garlic slivers, simmered with pearl onions in red wine, and served on wilted spinach with a tomato-thyme sauce.