524 white wine recipes

Juicy, sweet and tender roasted tomatoes, creamy goat cheese, and slightly bitter mixed greens make this mouth-watering pasta dish delicious and nutritious.

A delicious colorful Cajun pasta main with chicken and shrimp.

Satay peanut chicken skewers marinated in peanut butter, soy, lemon, garlic, ginger, and red pepper, then grilled and served with the reserved sauce for dipping. A Southeast Asian classic with a kick.

Classic gazpacho, the chilled Spanish tomato soup with fresh tomatoes, cucumber, green pepper, garlic, and a bright lime-and-lemon finish. No-cook summer dish, ready after a 2-hour chill.

An easy, tasty and low fat Mediterranean style chicken and figs, serve over a bed of rice or a few slices of bread.

This recipe would have been 5 stars without the sliced sun-dried tomatoes. The tomatoes dominated the flavor of the sauce so much that it didn't allow the mushrooms to shine through. My wife liked it, but I noticed she was picking out the tomatoes too.

Sweet cherry tomatoes, red bell peppers and crunchy romain lettuce are tossed with a lemon-olive oil vinaigrette, and cheesy Parmesan croutons.

This is one of several Chinese stuffed pancake recipes, here we use bok choy, shiitake mushrooms and mung bean noodles (like vermicelli), tossed with sesame oil, ginger, garlic and five spice powder, lightly fry them on a non-stick skillet until golden brown outside, and steamy and flavorful inside.

Sauteed chicken breasts with fresh rosemary and white wine, baked over a bed of spinach. The pan sauce deglazes into a fragrant rosemary-wine drizzle that flavors every leaf.

Sole fillets rolled around leeks, parsley, and sun-dried tomatoes, then baked on a bed of parsley in white wine. A light, elegant fish dish with concentrated tomato flavor and no added fat.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Mom's beef stew braised in red wine and tomato sauce with white wine vinegar, oregano, potatoes, and carrots. Low and slow comfort food for six.

Oven-baked monkfish in a ginger cream sauce made with white wine, fish stock, and heavy cream. Includes a from-scratch fish stock recipe. Restaurant-quality seafood entree.

Creamy onion and garlic soup thickened with a roux and enriched with heavy cream, white wine, and beef stock. Topped with broiled blue cheese croutons.

Oven-braised pheasant with sauerkraut, bacon, juniper berries, and white wine. Legs slow-cooked until tender in the kraut, breasts roasted separately to keep them juicy.