724 red wine recipes

A hunter's venison stew marinated overnight in red wine and vinegar, then braised with mushrooms, pearl onions, crispy salt pork, and gravy. Serve over wild rice with cranberry sauce for a proper game dinner.

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Braised red cabbage with fresh cranberries, red wine vinegar, brown sugar, and ground cloves. A tangy, sweet-sour side dish with vibrant color for holiday meals.

German red cabbage salad with a warm bacon fat, vinegar, and wine dressing poured over shredded cabbage with caraway seeds and crumbled bacon. A tangy, smoky side dish served at room temperature.

Italian orange and onion salad with red wine vinegar, oregano, black olives, and chives. No-cook, naturally vegan, and ready in about an hour with a 30-minute chill that lets the flavors bloom.

Saltsa Kima, the classic Greek meat sauce with ground beef, cinnamon, bay leaf, red wine, and tomatoes. Perfect over pastitsio, pasta, or moussaka.

Rotkrautsalat is a traditional German red cabbage salad dressed with hot bacon fat, vinegar, wine, and caraway seeds. Shredded cabbage partially wilted by the warm dressing and topped with crispy crumbled bacon.

Wine-soaked apple rings broiled with brown sugar, butter, and curry powder until glazed and golden. A unique side dish where apples soak in red wine for 3 hours before a quick broil with a spiced glaze.

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.

Grilled beef tenderloin marinated in red wine and cracked peppercorns, served alongside charred vegetable kabobs. Backyard grill dinner with a bold steakhouse-style pepper crust.

Greek hamburgers seasoned with oregano, red wine, garlic, olive oil, and Dijon mustard mixed right into the meat. Topped with fried onions and ready in 20 minutes.

Tomato, artichoke, and feta salad tosses marinated red onion and feta with canned artichoke hearts and ripe tomatoes in a red wine and herb vinaigrette. Classic Mediterranean summer side.

Escargot en croûte tucks snails into garlicky herb butter with Pernod and anchovy, sealed under golden puff pastry domes. A French appetizer with a dramatic tableside reveal.

Retro party dip blending cream cheese, deviled ham, dry red wine, and dill pickles with a mustard-Worcestershire kick. Ready in 20 minutes, serve as a dip or chilled spread.

Marinated spaghetti squash salad with artichoke hearts, fresh herbs, and two cheeses in a tangy rice vinegar dressing. A make-ahead vegetarian side that chills overnight for bold, layered flavor.

Moroccan-style charoset balls made with dates, raisins, walnuts, and sweet Passover wine. Bite-sized, naturally sweet fruit and nut confections for the Seder table.