4,271 wine recipes

Osso bucco in bianco, the white Milanese version braised in white wine without tomato. Veal shanks go fall-off-the-bone tender, finished with fresh lemon zest and parsley gremolata.

Greek-style chicken salad built fast from pantry staples: canned chicken and tomatoes tossed with cucumber, zucchini, red onion, black olives, and feta in a sharp white wine vinegar dressing.

Slow cooker pork chops in a tangy mustard-vinegar sauce with fruit cocktail, dill, and a cornstarch-thickened fruit glaze. A sweet-savory crockpot dinner that cooks hands-off for 4 to 6 hours.

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

Plum mousse made with caramelized sugar, red wine, and cinnamon, folded into whipped cream and chilled until silky smooth. An elegant European-style dessert with rich fruit flavor.

Another slow cooker recipe that creates a tender and juicy chicken that is perfect for those family gatherings.

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Baked vegetarian croquettes made from chickpeas, couscous, and toasted sunflower seeds with Dijon, red wine, and fresh herbs. Crispy outside, tender inside.

Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.

It's wonderful served with grilled meats, a pork chop, for example. It's also very nice mixed with some yogurt to toss with hot pasta for a low-fat quick dinner. And stir some into some soup; it will perk up almost anything without being overwhelming.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

Portuguese garlic chicken slow-cooked with port wine, brandy, ham, golden raisins, and six cloves of garlic, then broiled golden. A rich slow cooker showpiece.

Herbal vinegars infuse red wine vinegar with garlic, basil, rosemary, marjoram and dried chiles. Two large-batch blends (Southwest and Chef's Blend) for gift bottles, dressings and pantry seasoning.

Pork loin roast studded with garlic and parsley, then slow-roasted with frequent basting in a chicken broth, white wine, and star anise glaze. The anise gives the meat a subtle warm-spice depth that sets it apart from a standard roast.

Pan-fried fish fillets with Jerusalem artichokes braised in white wine, rosemary, lemon, and heavy cream. An elegant dish where the artichokes melt into a thick, silky sauce.