659 red wine recipes

Ron Santo's linguine with clam sauce pairs the Chicago Cubs legend's red clam sauce with diced tomatoes, mushrooms, white wine, and a pinch of cayenne for a quick Italian pasta dinner.

Mixed bean soup: a hearty medley of ten beans, peas, and lentils soaked and slow-simmered into a thick, savory pot, finished with red wine and fresh parsley. Frugal, high-fibre comfort in a bowl.

Red and yellow pepper tart layers slow-stewed sweet peppers, provolone, and black olives in a savory custard over a pesto-painted crust. A colorful vegetarian tart that eats like the Mediterranean on a plate.

Dried tomato crostini with sun-dried and fresh tomatoes, olives, capers, balsamic vinegar, and garlic on toasted baguette. An Italian bruschetta-style appetizer with optional melted cheese.

Try something new when it comes to salad with this tasty and scrumptious variation.

I like this sour flavor. The best over buckwheat, but all is fine when over rice, potatoes, noodles, or just with lettuce mix. You may use pickled grilled red pepper.

Long white radish and arugula salad: crisp, peppery daikon and arugula tossed with scallion in a bright oil-and-citrus dressing, finished with toasted sesame. A sharp, refreshing side.

This scrumptious rice salad is perfect for a picnic with the family or a dinner party with friends.

I used a whole wheat blend of pasta/spaghetti. I cut back some on the olive oil and used smart balance blend instead of butter. I also only used 1 tsp of the crushed red pepper for my children's palate and it seemed fine.

Fresh cherry tomato salsa pulsed with cilantro, garlic, jalapeño, and lime. No cooking, no canned tomatoes, just bright summer pico ready in 10 minutes flat for chips, tacos, or grilled fish.

Tasty Halloween treats made into the shape of mice. Very chocolaty but not too sweet.

Pan-seared chicken breasts dredged in sage and nutmeg, deglazed with dry vermouth and sweet red peppers for an elegant 30-minute dinner.

Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the "banned" combinations mentioned was green and black olives. And so this soup was born to enjoy me.

My intention was to combine flavors of shrimp and beef inside the meat as well as inside the sauce..

Broiled portobello mushrooms sliced over mixed greens tossed with Earl Grey tea vinaigrette and topped with creamy goat cheese and fresh tomatoes for an elegant vegetarian main.

Sauteed shrimp with Earl Grey tea deglaze, asparagus, roasted red peppers, couscous, and papaya salsa. A fine-dining plate with unexpected bergamot flavor.