4,271 wine recipes

Peach sangria pours chilled white wine over peach schnapps, fresh sliced peaches, lemon, and orange. A bright summer pitcher cocktail ready in just over an hour, easy enough for backyard barbecues.

Grilled beef and pineapple skewers marinated in steak sauce and dry white wine. Sirloin tip cubes char on the outside while juicy pineapple caramelizes beside them on every skewer.

Jolly Jumbuck is an Aussie classic: a minced lamb and mint patty wrapped around a cutlet bone, sealed in puff pastry, and baked golden. Served with madeira sauce for a proper bush-inspired feast.

Feuillete d'escargots et cepes, Burgundian puff pastry shells filled with escargot, chanterelles and cepes in a Santenay wine sauce. Classic French bistro appetizer at its finest.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Sparkling wine fruit gelées with strawberries, blueberries, raspberries, and banana suspended in Champagne jelly. A make-ahead no-bake brunch dessert served in flutes for eight.

Fettuccine tossed with canned clams, fresh tomatoes, sweet corn, garlic, and basil in a quick white-wine pan sauce. A 16-minute summer pasta that bridges pantry and farmer's market in one bowl.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Saltimbocca alla Romana: pounded veal layered with prosciutto and fresh sage, seared in butter and finished with a dry white wine pan sauce. The classic Roman trattoria dish.

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.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Grilled chicken breast marinated in red wine and thyme, basted with a slow-roasted garlic puree. Ten cloves of garlic deliver mellow, sweet flavor.

Port-soaked dried figs stuffed with ricotta cheese and topped with a whole almond. An elegant make-ahead appetizer or dessert bite that needs overnight chilling.

Why Be Normal Burger mixes ground turkey with wild rice, whole cranberry sauce, and cooking wine for a Thanksgiving-inspired grilled burger. Anything but ordinary.

Red cabbage apple casserole braised with onions, butter, and white wine, then baked with nutmeg. A German-Polish style side dish for pork roast, sausages, or holiday roast goose.

Pork shoulder marinates for days in red wine, warming spices, and orange zest, then roasts until fork-tender in this historic Tudor-era feast centerpiece.