972 white wine recipes

Sole fillets rolled around a buttery shrimp and mushroom stuffing, poached in white wine and dill, then napped with a silky cream sauce thickened with egg yolk. A classic French-style seafood dinner.

Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Mediterranean seafood stew with lobster tails, shrimp, and cherrystone clams in a garlicky white wine and plum tomato broth with fresh parsley and oregano.

Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.

Chard-wrapped salmon with duxelles: salmon fillets wrapped in Swiss chard leaves around savory mushroom duxelles, gently poached in wine and chicken stock. A refined dinner for four.

This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread

Cornish game hens stewed in fruit and sugar -- I originally got this recipe from the Sunday magazine of the local paper. I served it last year for Christmas dinner, and it's very good. What's more, this recipe is easy: you just put everything in a bowl, marinate overnight, then bake until done!

Grilled chicken breasts with a silky French tarragon-Dijon butter sauce. Marinate in lemon and oil, grill until charred, then drizzle with buttery wine reduction spiked with mustard.

Radish salad with iceberg lettuce tossed in a tangy Dijon and white wine vinegar dressing. A crisp, peppery side dish that comes together in 10 minutes.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

Roast turkey cooked breast-side down for juicier white meat, basted with butter and white wine, stuffed with cornbread, and seasoned with garlic, rosemary, and basil.

Mouclade, the classic French Bordeaux mussel dish steamed with shallots, white wine, saffron, and cream. Like moules marière's richer, golden cousin.

Fiddlehead salad marinates frozen fiddleheads in white wine vinegar, Worcestershire, and hot sauce, then finishes with olive oil and green onions. A tangy spring side dish.

Catfish fillets baked with butter, white wine, and lemon, then drizzled with a rich Frangelico hazelnut cream sauce and toasted pecans. Creole elegance in 30 minutes.

Classic Swiss cheese fondue with aged Gruyere, dry white wine, and a splash of kirsch. Silky, garlicky, and meant for dunking crusty French bread cubes.