2,211 red wine recipes

San Francisco-style cioppino with clams, lobster, shrimp, and red snapper in a saffron-tomato wine broth with fennel. Italian-American seafood feast.

A great way to give tofu some kick. Quite a traditional Chinese dish.

Chicken coq au vin made weeknight-easy: browned chicken breasts braised with mushrooms, carrots, and onion in red wine, broth, and tomato paste. A lighter, faster take on the French classic, ready in under an hour.

A hearty, full-scale borsch loaded with beef, bacon, kielbasa, beets, cabbage, potatoes, and navy beans. This is the real deal: slow-simmered, sweet-sour balanced, and crowned with sour cream. Feeds 10.

Hearty beef stew with cabbage, potatoes, and rice cooked right in, seasoned with thyme and chili powder in a tangy ketchup-wine sauce.

Jumbo pasta shells stuffed with seasoned turkey, celery, and cheese, baked in creamy cheddar sauce. Freezer-friendly comfort food.

Slow cooker Italian beef rollups stuffed with prosciutto, pine nuts, and fresh herbs braised in red wine and dried porcini mushroom broth. Elegant and hands-off.

Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.

Pan-roasted squab with bing cherry red wine reduction, butter-braised salsify, and wilted spinach. Restaurant-quality French-American game bird dinner for four.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.

Mustard grilled chicken with a crunchy breadcrumb crust. Dijon, red wine vinegar, shallots, thyme, and cumin build a tangy glaze that doubles as a binder.

Spicy vinegar marinade with red wine vinegar, juniper berries, cloves, bay leaves, rosemary, thyme, and basil. A bold aromatic marinade for lamb, chicken, and barbecue.

Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.

A Texas-style chili with stewing beef, ham rind, dried pinto beans, and red wine simmered low for hours with cumin, cayenne, and oregano. No tomatoes, all meat, pure grit.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

Pot roast with roasted vegetable sauce turns the braising veg into the gravy itself. Beef round roasts low and slow with tomatoes, red wine, thyme and bay, then the vegetables get pureed into a silky, spoon-it-over sauce.