4,271 wine recipes

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

A silky chilled soup with grated cucumber and celery stirred into a potato and white wine base enriched with heavy cream. Cool, elegant, and ideal for warm weather entertaining.

A rich Baltimore-style eggnog spiked with brandy, rum, and Madeira wine, shaken with egg and cream, then dusted with fresh nutmeg. Scales easily from a single cocktail to a 30-serving holiday punch bowl.

Orange and fennel salad shaves raw fennel over peeled orange segments, dressed in olive oil and red wine vinegar, finished with dried cranberries. A Sicilian classic done simple.

Mom's mango chutney made with green mangos, raisins, walnuts, brown sugar, and white wine vinegar simmered until thick and jammy. A simple homemade chutney with just 30 minutes of cooking.

Peach wine spritzer with pureed fresh peaches, white wine, and lemon-lime soda over crushed ice. A fruity, fizzy summer cocktail ready in 3 minutes.

Quick-sautéed cucumber and red onion relish with fresh mint and red wine vinegar, served warm as a bright side for grilled fish or lamb.

Caribou roast larded with salt pork, marinated in port wine with cloves and bay leaves, then slow-braised with cranberry juice and onions. A Northern wild game classic for hearty appetites.

Raspberry-rose geranium vinegar with fresh raspberries and scented geranium leaves steeped in red wine vinegar for two weeks. A fragrant, floral infused vinegar for salads and gifts.

Roasted Pork Loin with Bacon and Onion Spaetz recipe

Classic Chinese stir-fried squid in fermented black bean sauce with garlic, ginger, rice wine, and scallions. Sounds fancy, cooks in minutes. Easier than you think.

Pickled chipotles in red wine vinegar with just two ingredients and 15 minutes of cooking. Smoky, tangy, and ready to use as a condiment for months. Store in the fridge up to 3 months.

A classic but tasty mushroom sauce that can be used on meatloaf, hamburgers or baked potatoes!.

Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.

Braised red cabbage with tart apples, red wine, brown sugar, vinegar, and caraway seeds cooked in bacon drippings. A classic German side, good hot or cold.

Venison roast marinated overnight in vinegar, then braised with claret wine, cream of mushroom soup, and bay leaves until melt-in-your-mouth tender. A hunter's take on the French classic.