180 pure wine recipes

Easy braised lamb shanks slow-cooked in red wine, tomato, and stock until the meat falls off the bone, then finished with a reduced, glossy pan sauce. A rustic, restaurant-worthy lamb dinner that mostly cooks itself.

Baby salmon stuffed with caviar, a restaurant-style dish where a whole baby salmon is filled with salmon mousse and a line of caviar, baked in white wine, and plated with two sauces. An elegant seafood showpiece.

French wild mushroom and foie gras stuffing for veal medallions, with shiitake, cepes, chanterelles, button mushrooms, shallots, white wine, and chives. A masterchef-style restaurant component.

Warm tomato vinaigrette with passata, herbed white wine vinegar, olive oil, and fresh parsley. A 4-ingredient sauce for grilled fish, chicken, pasta, or salads.

Crock-pot BBQ chicken slow-cooks a whole chicken in a homemade barbecue sauce of tomato passata, molasses, brown sugar, and vinegar until fall-off-the-bone tender. Hands-off, no bottled sauce required.

Irish-style spaghetti sauce with ground beef, red wine, tomato puree, chicken broth, and a warm hint of nutmeg. Simmered for an hour into a rich, velvety meat sauce.

Pork tenderloin kabobs marinated in homemade chile barbecue sauce with molasses, jalapeños, and Dijon mustard. Broiled or grilled until juicy. Served with steamed cabbage.

Another new way to enjoy all the healthy benefits of herring!

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.

French chicken saute braised with red wine vinegar, fresh tomatoes, and chicken stock, reduced to a glossy, tangy sauce. A classic bistro dish with bold, concentrated flavor.

Kalamaria Parayemista: Greek stuffed squid filled with cinnamon-spiced rice, tomato, and chopped tentacles, then braised in white wine until tender. A traditional Greek meze.

Walleye fillets seared and simmered in a homemade red wine sauce with garlic, thyme, tomato puree, and capers. A French-inspired freshwater fish dinner ready in 45 minutes.

Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.

Flour-dusted chicken pieces browned in butter, then simmered with mushrooms, olives, garlic, tomato purée, and sherry. A classic Italian cacciatore that's on the table in 40 minutes.

El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.

Italian dressing variations: customize a base Italian vinaigrette with anchovies, bacon, Parmesan, tomato puree or red wine to create five distinct dressings from one starting point.