2,211 red wine recipes

Argentine-style grilled flank steak with classic chimichurri sauce of parsley, garlic, jalapeño, oregano, olive oil, and red wine vinegar. Sliced thin across the grain.

Honey mustard glazed chicken and onions served with a honey-mustard sauce and pasta.

A Cajun-spiced tuna and egg salad mixing flaked tuna, chopped hard-boiled eggs and fresh tomato with a punchy mayo-mustard dressing kicked up with hot sauce and Worcestershire. Bold, briny and a little fiery.

Grilled summer vegetables: eggplant, zucchini, and red and yellow bell peppers marinated in olive oil, white wine vinegar, garlic, and fresh oregano, then grilled until tender. A Mediterranean side for any BBQ.

Spicy red lentil soup with mustard greens, dry-toasted cumin and cinnamon, and a finishing splash of white wine. A Middle Eastern-leaning vegetarian soup with deep spice and a peppery green bite.

Spiced parsnip and potato pie: a cumin-spiced lentil and vegetable base under a creamy parsnip-potato mash topped with Cheddar. A hearty, meat-free take on shepherd's pie.

Italian-American braised chicken and sausage with mushrooms, arugula, and red peppers in a rosemary-wine sauce served over linguini. A hearty Sunday supper.

Steamed salmon over a warm chickpea salad with tarragon, scallions, lemon, and a plum tomato vinaigrette. A protein-rich, restaurant-style dish in 30 minutes.

Chilled winter vegetable salad with blanched kale, julienned leeks, and sliced carrots served over a tangy garlic yogurt dressing with red wine vinegar.

Stir-fried rice noodles tossed in a ginger-garlic curry sauce with shredded vegetables, fresh chili, and silky scrambled egg. A quick weeknight noodle dish ready in under 45 minutes.

Pete's white pizza skips the red sauce for a basil-pine nut pesto base topped with wine-balsamic sun-dried tomatoes, sweet roasted garlic, pine nuts, and melty Fontina, on a homemade cornmeal crust.

Three onion pie with feta layers slow-cooked yellow and red onions and leeks with eggs, feta and fresh herbs in a breadcrumb crust. A Greek-leaning crustless tart that works for brunch, lunch or dinner.

Mediterranean chicken breasts braised in red wine, canned tomatoes, basil, and garlic, served over spaghetti with green olives. A light one-skillet version of chicken cacciatore.

Capon of the North: Irish-style braised capon flamed with whiskey, simmered in red wine with bacon and allspice, finished with a silky egg yolk cream sauce.

Favorite hasenpfeffer marinates rabbit for three days in red wine, vinegar, and pickling spice, then braises slow with onions and finishes the gravy with sour cream. Old-world German classic.

Fall off the bone lamb with sweet capsicum (bell pepper) and tomatoes. Stand a shank on top of a 'mountain' of garlic mash potato in a bowl; ladle bell peppers and soupy stock all around. Mop up with crusty bread