1,754 wine recipes

Veal chops Italienne: seared veal chops finished in a quick microwave tomato, oregano, and red wine sauce with a parmesan crust. Italian-style weeknight veal in under 30 minutes.

Spit-roasted beef rib roast marinated in bourbon, dry mustard, and vinegar, then grilled over hot coals and basted with the heated marinade sauce.

Anchovies seem to have a natural affinity with veal - consider ossi buci, for instance, those not in the know usually cannot pick the presence of anchovies in this pot-roasted dish, but they do rave about the flavour.

Mushrooms are always a healthy food, this recipe is very worthy to try!

Steamed broccoli salad tossed in a citrusy vinaigrette with orange juice, Dijon, and garlic. Diabetic-friendly and ready warm or at room temperature.

Red wine-marinated venison cubes threaded on skewers with mushrooms, cherry tomatoes, green peppers, and small potatoes, then grilled over medium heat. A hearty wild game kebab that feeds a crowd.

Creamed Oysters and Smoked Salmon with Noodles recipe

Skinless chicken legs marinated overnight in malt vinegar, dry white wine, shallots, and fresh basil, then broiled until caramelized and tangy. A bold, pub-inspired twist on weeknight chicken.

Peppery arugula leaves frame a mound of juicy tomato wedges tossed in a tangy mustard vinaigrette for a simple, elegant salad ready in minutes.

Pressure cooker collard greens with butter beans, white wine, bay leaves, and fresh hot peppers. Southern comfort without the ham hock, ready in 30 minutes.

Almejas Guisadas: Basque-style steamed cherrystone clams in white wine, garlic, olive oil, and parsley. A simple one-pot Spanish seafood dish ready in 30 minutes. Serve with crusty French bread.

Classic red wine sangria with brandy, triple sec, frozen lemonade, orange juice, and ginger ale for fizz. Mix, chill, and serve for an easy party pitcher.

Pear and raisin charoset with dried apricots, honey, cinnamon, lemon juice, and red wine. A lighter, fruit-forward Passover charoset without nuts or apples.

Marinated mushroom salad in a tangy mustard-herb vinaigrette with white wine vinegar, parsley, and chives. A French-style cold appetizer that improves after hours of marinating in the fridge.

Smoky chipotle salsa blended from canned chipotles in adobo, tomato paste, brown sugar, and red wine vinegar. Sweet, fiery, and ready in 10 minutes. Makes 2 cups.

Hot pineapple punch heats unsweetened pineapple juice with white wine, lime juice, sugar, and nutmeg. A warm tropical cocktail garnished with cinnamon sticks and pineapple.