2,637 white wine recipes

French-style escargots baked on mushroom caps with a white wine, garlic, parsley, and butter sauce. A classic bistro appetizer served with crusty bread for sopping up the pan juices.

Add some spice to your dinners with this scrumptious dish that will instantly become one of your favorites.

Emerald seafood salad with wine-poached scallops, shrimp, kiwi, apple, walnuts, and red onion on fresh spinach. A colorful, elegant main-course salad with a lemon vinaigrette.

Creamy shrimp quiche with Swiss cheese and a surprising spoonful of cocktail sauce whisked into the custard for a tangy seafood lift. An elegant brunch or light dinner in a flaky crust.

Sautéed chicken, broccoli, zucchini, and sun-dried tomatoes tossed in a light cream sauce with red pepper flakes, served over linguine. A veggie-loaded pasta dinner in 30 minutes.

Fusilli bucati pasta with sauteed soft shell crabs, Anaheim and jalapeno peppers, white wine, tomato sauce, and wilted escarole. A bold Italian seafood pasta.

Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.

Traditional Japanese tempura with a light, crispy cold-water batter and homemade tentsuyu dipping sauce. Works for vegetables, shrimp, fish, and squid with authentic frying techniques.

Filet farcis a la creme: flounder fillets rolled around a shrimp, crab, and mushroom stuffing, baked in a cognac cream sauce under melted Swiss. Vintage French bistro elegance.

Salmon Parisienne with canned salmon and scallops in a white wine cream sauce, baked in shell dishes with a cheddar breadcrumb crust. An elegant microwave-to-grill seafood gratin.

French-inspired Chablis quiche with Swiss cheese, heavy cream, white wine, and a hint of nutmeg in a buttery crust. Silky, golden, and effortlessly elegant.

Country potato salad with a vinaigrette-soaked Yukon Gold base, hard-boiled eggs, dill pickles, black olives and a cayenne-spiked mayo dressing. The vinegar-while-hot trick is what sets it apart.

Mussel and saffron soup built on the briny steaming liquor with leeks, fenugreek, and a finish of cream. A French bistro classic with deep golden color and shellfish-rich broth.

Italian sausage risotto with Arborio rice, beef broth, white wine, and Parmesan. Slow-stirred until creamy with browned sausage folded through every bite.

Rotini with marinated shiitake mushrooms, prosciutto, sun-dried tomatoes, black olives, pine nuts, and Parmesan in a white wine broth. An Italian pasta with deep, layered umami flavor.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.