4,271 wine recipes

Badrijani Sunelebit is a classic Georgian dish of golden pan-fried eggplant slices layered with fresh basil, raw garlic, and white wine vinegar. Served cold as a salad or side.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

Hearty homestyle beef stew braised low and slow in red wine and tomato sauce with potatoes, carrots, and oregano. The kind of one-pot meal that fills the house with warmth.

A classic quick and easy main dish. Ready in a flash, chicken and mushrooms sautéed with garlic in a Marsala wine sauce.

Pan-fried fish in seasoned flour with a sharp rosemary, garlic, and white wine vinegar pan sauce. A Greek-style fish dish with bright, piquant flavors built right in the skillet.

Rotel spaghetti sauce: classic Italian-style red sauce with a kick from canned Rotel tomatoes and green chilies. Onion, garlic, basil and oregano in olive oil, finished with a splash of white wine.

Veal piccata baked with mushrooms, capers, scallions, and a white wine lemon butter sauce. Make-ahead friendly: assemble cold, bake at dinner time.

Crispy-skinned roast goose glazed with honey, soy, and lemon. This Chinese banquet centerpiece requires patience for air-drying but rewards with lacquered, golden skin and succulent meat.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.

French potato salad dressed with olive oil, white wine, white wine vinegar, shallots, and tarragon instead of mayonnaise. A light, tangy, no-mayo alternative served warm or at room temperature.

Add a German touch to your succulent pork ribs with this tasty recipe that's extremely easy to follow.

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.

Sear jumbo shrimp in olive oil, deglaze with white wine, and toss with butter and pasta for a restaurant-worthy dinner that's done in 15 minutes flat.

Pear butter made with 12 fresh pears simmered in sweet wine, water, and honey until thick and spreadable. A 4-ingredient fruit butter with no added sugar.

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