2,374 sherry recipes

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

Cream of mushroom soup with nearly two pounds of fresh mushrooms, dry sherry, thyme, milk, and heavy cream. Rich, chunky, and homemade in 40 minutes.

Braised chicken quarters with cooked cucumber chunks, mushrooms, and sherry in a creamy sour cream sauce. An unusual European-style chicken dish with a surprising star ingredient.

Lentil tomato casserole simmers brown lentils with onion, carrots, herbs, and tomatoes, then bakes with a sherry-spiked white sauce and bread crumbs. A hearty vegetarian main dish.

Homemade Creole sauce with okra, tomatoes, green peppers, onions, and sherry blended smooth. A versatile Louisiana-style sauce with heat from hot sauce and depth from chili sauce.

Potatoes Thermidor with russet potatoes baked in a rich cream sauce of shallots, mushrooms, dry sherry, egg yolks, and cayenne. A French classic reimagined as an elegant side dish.

Cream of mushroom soup uses a pureed mushroom-onion base plus sliced mushrooms for double texture. Finished with cream, sherry, and thyme for a restaurant-style soup at home.

Curried cheese fondue with Gruyere, cheddar, red curry paste, white wine, and sherry. A spiced twist on the Swiss classic that's silky, dippable, and built for sharing with warm naan.

Soy marinated mushrooms, a make-ahead appetizer of fresh mushrooms steeped overnight in a hot brine of soy sauce, red wine vinegar, sherry, sugar, and minced onion. Tangy, savory, deeply umami.

Chilled peach soup blended with sour cream, tropical fruit juices, and dry sherry, garnished with fresh mint. A no-cook cold soup inspired by The Greenbrier resort, served as a first course or dessert.

Apricot pot roast: a slow-braised beef roast finished in a glossy glaze of apricot syrup and sherry, with tender herbs and whole apricots spooned around. A sweet-and-savory twist on Sunday pot roast.

Coconut shrimp De Jonghe: a tropical riff on the classic Chicago baked shrimp casserole, with garlic, paprika, sherry, parsley, and toasted coconut layered over plump shrimp. Bakes in one dish for an old-school dinner-party main.

Vegetarian enchiladas filled with sauteed eggplant, zucchini, onion, and green chiles in salsa-softened corn tortillas topped with cilantro. A light, vegan-friendly Mexican dinner for two.

Sweet green tomato pie: thin-sliced unripe tomatoes baked like fruit in a spiced, double-crust pie. Tart and tangy with cinnamon, nutmeg, and ginger, it tastes surprisingly like old-fashioned apple pie.

Creamy Northwoods wild rice soup with chicken, ham, carrots, and celery in a half-and-half broth thickened with a butter-flour roux. A Minnesota classic with a splash of sherry.

Five-flavor chicken slow cooks chicken breasts in ginger, garlic, soy, honey, and sherry. The Asian-inspired sauce thickens at the end for a glossy weeknight dinner over rice and broccoli.