316 wine butter sauce recipes

Tender veal shoulder braised in Burgundy wine with bacon, shallots, mushrooms, and carrots until fall-apart rich. Chef Galati's spezzatino is Italian comfort food at its most soul-warming.

Moroccan chicken breasts stuffed with California dried figs, almonds, and honey, then simmered in a spiced tomato-wine sauce with allspice and sesame seeds. Served over rice for an exotic weeknight dinner.

Spiced hamburgers with chili powder, cumin, and cracked black pepper seared in cast iron, served with a shallot red wine pan sauce. Restaurant-style burgers at home.

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.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

Jumbo pasta shells stuffed with seasoned turkey, celery, and cheese, baked in creamy cheddar sauce. Freezer-friendly comfort food.

Slow cooker sweet and sour beef chuck with carrots in a tangy ketchup, brown sugar, and red wine vinegar sauce. Set it in the morning, serve over rice at dinner.

Billi Bi, the classic French cream of mussel soup with white wine, shallots, heavy cream, egg yolk, and hollandaise. An elegant, velvety bisque served hot or chilled.

Louisiana courtbouillon of redfish, the classic Cajun fish stew. Whole redfish or red snapper steaks simmered in a brown roux, holy trinity, tomatoes, herbs, and white wine. Spooned over rice, this is bayou comfort food.

Hy's Georgia chain-gang chili: a three-meat marathon chili with burgundy-marinated beef, ground pork, and poached chicken, simmered three hours with three kinds of chiles, beer, and Sauterne.

Chicken skewers marinated overnight in curry, five-spice, ginger, soy, and honey, grilled with pineapple and green pepper, then dunked in a creamy peanut-coconut dipping sauce. Southeast Asian street food at home.

Tuna kebabs alternate fresh tuna and artichoke hearts on bamboo skewers, brushed with a Shanghai-spiced peanut, tamari, and ginger sauce, then broiled until just opaque.

Seafood bisque started as a New year's Eve dinner tradition, New Year's 2010.

Mushroom Madness open-face sandwiches piled with marinated mushrooms and red onion, a curry-mustard bechamel and bubbling melted Swiss on rye. A warm, savory brunch or lunch plate with bold flavor in every bite.

Salt cod meets fresh fillets in crispy, golden cakes loaded with herbs, cayenne kick, and Old Bay vibes. Pan-fried to crunchy perfection for seafood lovers craving coastal comfort.

Chinese grilled short ribs butterflied into a single accordion strip and marinated in peanut butter, curry, sesame oil, soy, and rice wine. Smoky, tender, unusual.