388 white wine recipes

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.

Steamed char siu bao (BBQ pork buns) with a savory-sweet filling of roast pork, oyster sauce, and soy in fluffy steamed dough. A dim sum classic made at home.

Quick-pickled baby carrots in a honey, white wine vinegar, and whole mustard seed dressing with fresh dill. A make-ahead side dish or relish that keeps for up to 3 days.

Slow cooker pork chops in a tangy mustard-vinegar sauce with fruit cocktail, dill, and a cornstarch-thickened fruit glaze. A sweet-savory crockpot dinner that cooks hands-off for 4 to 6 hours.

Pickled rosebuds preserved in white wine vinegar and sugar for one month. A floral, tangy garnish for salads, sandwiches, and cheese boards.

Mint sauce for lamb pounds fresh mint with sugar and white wine vinegar for a classic British-Irish condiment. Bright, tangy, three ingredients, ready in 20 minutes.

Pickled nasturtium seeds: the frugal gardener's homemade caper substitute, brined in spiced white wine vinegar with shallots, tarragon, and horseradish. Peppery, briny, and completely free.

A medieval recipe brought to life: young turnips simmered in white wine with chestnuts, sage, and a touch of honey. Simple, earthy, and elegant enough to grace a lord's table or your Tuesday dinner.

Roman-style concia: zucchini slices fried golden in olive oil, then layered with garlic, basil, and vinegar. An old-world Italian appetizer that improves as it sits.

Whole salmon baked in foil with a Chablis wine, potato, onion and lemon stuffing. Simple foil-pack method for flaky, moist salmon every time.

Herring in wine and sour cream marinated overnight with sliced onions, white vinegar, bay leaves, and peppercorns. A Northern European cold appetizer with tangy, sweet-briny pickled fish.

Smoked turkey rubbed with liquid smoke and slow-smoked over a water pan with white wine, onion, and bay leaves. Juicy, deeply flavored whole bird with a simple seasoning approach.

Salmon fillets poached in lemon juice and dry white wine, finished with fresh parsley. A light, elegant 4-ingredient main dish ready in under 15 minutes.

Chinese-style fried shrimp balls with minced shrimp, water chestnuts, bamboo shoots, and ginger, bound with egg white and cornstarch then deep-fried golden and crispy.

Pepper poached pears simmer in white wine with black peppercorns, ginger, cinnamon and a whisper of chili heat, then chill in a syrup reduced from the poaching liquid. An elegant, lightly spiced dessert.

Batter Fried Sage Leaves (Salbey Zu Backen) recipe