1,754 wine recipes

Classic southern Italian marinara sauce with fresh Roma tomatoes, garlic browned in extra-virgin olive oil, and basil stirred in at the end. Just 6 ingredients, freezer-friendly.

Pasta in a light lemon wine sauce with thyme, dill, and Dijon mustard. A roux-based sauce using chicken broth and dry white wine instead of cream.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

Invite some European flavors into your kitchen with this classy and scrumptious dish.

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.

Herring in wine and sour cream marinated overnight with sliced onions, white vinegar, bay leaves, and peppercorns. A Northern European cold appetizer with tangy, sweet-briny pickled fish.

Peaches in red wine Tuscan style with blanched peaches soaked in a hot vanilla-sugar wine syrup with roasted almonds and fresh mint. An elegant Italian summer dessert.

Herbed tofu simmered in a creamy white wine sauce made from a simple roux with milk and a hint of ground cloves. Served over pasta for a quick vegetarian dinner.

This is a great and flavorful recipe that everyone enjoys.

Red wine braised chicken thighs with shiitake mushrooms, tomato, and herbs over orecchiette tossed with basil and sun-dried tomatoes. A rustic Italian bowl that eats like Sunday supper.

This low fat and low calories sorbet is perfect during the hot summer day, it helps you cool down the body and satisfy the mouth.

Braised red cabbage with apples, red wine, brown sugar, and apple cider vinegar, topped with crispy bacon. A sweet-tart German-style side dish for roast pork.

Flour-dusted turkey cutlets sauteed golden in olive oil, then sauced with Marsala wine, chicken broth, scallions, garlic, and rosemary. This lighter spin on classic Marsala is on the table in 30 minutes with restaurant-worthy flavor.

Tender ravioli swaddled in a rich tomato-wine sauce with earthy mushrooms, spinach, and fennel. One-dish weeknight comfort that tastes like you spent hours in an Italian kitchen.

A robust vegetarian nut loaf packed with chestnuts, walnuts, and cashews, bound with red wine and brandy. Herb-seasoned, sliceable, and worthy of any holiday table.

Tender lamb rib chops marinated overnight in red wine, crushed juniper berries, garlic and extra-virgin olive oil, then grilled until charred and smoky. Serve with olives and charred pepper skewers.