1,581 wine recipes

Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.

Make your own cajun style vinegar by using this simple recipe.

Sea perch fillets cooked in white wine and white wine vinegar and seasoned with lemon myrtle.

No-cook lobster pate blends cream cheese, white wine, and dill into a rich, spreadable appetizer. Make it ahead and let the flavors mellow overnight for the best results.

Sauteed lamb with a red wine, rosemary, and mint jelly pan sauce. Quick-marinated lamb seared golden and finished with a sweet, herby glaze in under an hour for two.

Oven-barbecued short ribs braised in a Burgundy wine and tomato sauce with mustard, vinegar, and cayenne. Browned first, then slow-baked covered until fork-tender and falling off the bone.

Rolled chicken breasts stuffed with crab meat and herb stuffing, baked golden and drizzled with a Swiss cheese hollandaise wine sauce. A showpiece dinner that's worth every minute.

Drunken leeks braised in red wine with garlic, finished with a splash of red wine vinegar and fresh parsley. A simple, elegant side dish ready in 30 minutes.

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.

Honey-glazed smoked turkey with a butter, wine, honey, and cinnamon glaze injected into the meat and brushed on the skin. Water-smoked 6 to 8 hours for deep flavor.

Olive oil and vinegar chicken cacciatore braised with white wine, garlic, and rosemary. Italian hunter-style chicken without the heavy tomato sauce. Pan-to-oven in 45 minutes.

Roasted pork loin with dried apricots, prunes, and apple in an oven bag, glazed with brown sugar and white wine. Tender holiday-worthy roast that bastes itself as it cooks.

Making your own mustard is easy and a perfect compliment to home-made deli recipes. You can control how smooth and how rustic and chunky your mustard is. This makes about 3/4 cup of mustard.

Greek souvlaki with lamb or veal marinated overnight in white wine, olive oil, oregano, and garlic. Broiled on skewers for charred, tender meat cubes.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Medallions of Veal with Pistachio Butter Sauce recipe