4,271 wine recipes

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

A slow-braised British venison casserole with red wine, prunes, and pickled walnuts. Cooked, rested overnight, then reheated for the deepest, most complex game stew you'll ever taste.

French farmhouse chicken braised on a bed of leeks and garlic in apple juice, white wine, and brandy. The pan juices reduce into a concentrated cream sauce that's worth every minute.

A French-style chiffonade salad of finely shredded radicchio, Bibb, and iceberg lettuce with green pepper strips, tossed in a simple red wine vinaigrette. Crisp, colorful, no cooking required.

Grilled ham steak marinated in ginger ale, orange juice, brown sugar, and warm spices. A sweet-tangy glaze that caramelizes on the grill for a sticky, golden crust.

Butterflied leg of lamb marinated overnight in pomegranate juice, red wine, garlic, and basil, then grilled or roasted. A show-stopping Persian-inspired main course.

Broiled salmon teriyaki with a homemade ginger soy glaze made from scratch. Fresh ginger root, rice wine, and reduced-sodium soy sauce for a lighter take.

Herbed tricolor pasta salad with a creamy yogurt-mayo dressing, fresh parsley, basil, dill, red onion, and white wine vinegar. A make-ahead side for potlucks.

French rabbit stew braises disjointed rabbit in butter with white wine, beef stock, bacon, small white onions, mushrooms, and garlic. A rustic country braise with a built-in flour-thickened sauce.

Slow braised venison with current and earthy Chanterelle mushrooms.

Flaky filo pastry rolled around a rich tomato, mushroom, and roasted cashew filling with red wine and basil. A savory vegetarian strudel that steals the show at Christmas dinner.

Italian-seasoned chicken breasts slow-cooked in tomato soup and red wine, then finished with rice right in the crockpot. A hands-off weeknight dinner that serves 4 with zero fuss.

Greek-style burger sauce with yogurt, cucumber, mint, oregano, cumin, and a splash of red wine. A homemade tzatziki-inspired topping for grilled burgers.

Skinless chicken braised in dry white wine with mushrooms, carrots, celery, and thyme. A lighter take on French country cooking with a reduced wine sauce. Serves 6.

Hearty one-pot stew with rabbit, veal, or chicken simmered with pearl barley, leeks, garlic, and sage until the meat falls off the bone. No thickener needed.

Roast turkey with cornbread chorizo stuffing: juicy turkey stuffed with spicy chorizo, sweet corn, and cornbread, roasted with a turn-and-baste method that delivers crisp skin and moist meat. A Southwestern Thanksgiving showstopper.