1,249 wine recipes

Gingersnap pot roast slow-cooked with sweet potatoes and carrots in a tangy gingersnap-vinegar gravy. A German-inspired crockpot dinner where the cookies thicken and flavor the sauce.

Artillery Punch - a historic large-batch party punch with rye whiskey, Jamaican rum, brandy, red wine, Benedictine, strong black tea, and citrus. Makes 25-30 cups, handle with care.

Easy raisin sauce: a classic sweet-tangy companion for baked ham, made with brandy-plumped raisins, Dijon, red wine vinegar, brown sugar, and brown sauce. An Easter dinner essential.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

Cold fruited chicken salad with dried apricots, orange segments, grapes, and toasted almonds in a white wine-vinegar dressing. A light, low-calorie summer lunch.

Grilled portobello burger with sticky red onion jam and horseradish yogurt cream. A savory vegetarian burger with deep wine-braised sweetness and a kick of heat from fresh horseradish.

Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.

Classic Italian linguine with fresh clams in white wine garlic sauce. Briny clam broth, butter, and parsley create an elegant seafood pasta ready in 45 minutes.

Garlicky Italian broccoli sautéed with red pepper flakes and white wine turns everyday vegetables into a vibrant side dish in 20 minutes.

Fruit soups provide a nice way to cool off and only take about 10 minutes to prepare. Fruit soups can play the role of appetizer or dessert.

Tender water spinach meets savory fermented bean curd in this lightning-fast Chinese stir-fry. Ready in 10 minutes with just 5 ingredients.

Try this succulent dish made with granny smith apples and a bit of honey. Bound to be a crowd-pleaser!

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.