Recipes with white wine
1,589 recipes
California Rarebit
California spin on Welsh rarebit with creamy Monterey Jack melted in white wine, spooned over toast with garlicky sauteed mushrooms, then broiled until bubbly and golden.
Swiss Chalet Dip
A fondue-style Swiss cheese dip melted in white wine with brandy, smoked ham, garlic, and a dusting of nutmeg. Ready in 25 minutes and built for a crowd.
Deviled Short Ribs with Squash, Chickpeas & Kale
Braised beef short ribs coated in Dijon mustard and crispy breadcrumbs, served over a hearty ragout of butternut squash, chickpeas, and kale. Slow-cooked in porter beer with garlic and brown sugar.
Scampi Mare Nostrum - la Scala
Broiled scampi marinated in olive oil, white wine, lemon juice, and fish stock with fresh basil and oregano. Butterflied prawns cooked golden in 10 minutes flat.
Fillet Mosaic with Red Pepper Sauce
Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.
Catfish & Crawfish Mold
A creamy Cajun appetizer mold blending catfish and crawfish with cream cheese, white wine, hot sauce, and Worcestershire. No cooking required. Just chill overnight and serve with crackers.
Vitello Tonnato on Pasta
The classic Italian cold veal dish reimagined over pasta. Tender braised veal sliced thin over noodles tossed in a silky tuna-anchovy sauce with capers and parsley.
Crustade of Chicken & Pigeon
Crustade of chicken and pigeon: a medieval-style savory custard tart of tender poached game and chicken with mushrooms and raisins, set in a spiced egg-and-stock custard. Old English flavors in a pastry case.
Curried Oysters with Banana Salsa
Grilled oysters on the half shell drenched in a rich curry cream sauce made with homemade fish fumet, topped with a tropical red banana salsa spiked with serrano chiles, tamarind, and fresh mint. A showstopper.
Roasted Pecan Chicken
Roasted whole chicken stuffed under the skin with a pecan-goat cheese spread, baked on a bed of onion and lemon slices with white wine and broth for rich pan gravy.
Artichaud Dieppoise
Elegant French appetizer with crab and mushrooms in a creamy wine sauce, nestled in an artichoke bottom and topped with silky hollandaise.
Artichaud Dieppoise
Elegant French appetizer with crab and mushrooms in a creamy wine sauce, nestled in an artichoke bottom and topped with silky hollandaise.
Fresh Tuna Hero
Fresh tuna hero stacks seared tuna steak with roasted garlic, green beans, tomato, and roasted red pepper on a hollowed-out French roll. A pressed Niçoise-style sandwich that gets better after a rest in the fridge.
Seafood Marinara
Shrimp and scallops simmered in a garlicky tomato-white wine marinara with red pepper flakes and fresh parsley. Tossed with pasta for a 30-minute Italian seafood dinner.
Chicken Soup with Greens & Shiitake Mushroo
A light, ginger-infused chicken soup with sauteed shiitake mushrooms, napa cabbage, spinach, and a drizzle of sesame oil. Clean, bright, and nourishing.
Fish & Crawfish Mold
Fish and crawfish mold: a creamy Louisiana-style cold seafood spread blending cooked fish, crawfish tails, cream cheese, wine, and hot sauce. Make ahead, serve on crackers at your next cocktail party.
California spin on Welsh rarebit with creamy Monterey Jack melted in white wine, spooned over toast with garlicky sauteed mushrooms, then broiled until bubbly and golden.
A fondue-style Swiss cheese dip melted in white wine with brandy, smoked ham, garlic, and a dusting of nutmeg. Ready in 25 minutes and built for a crowd.
Braised beef short ribs coated in Dijon mustard and crispy breadcrumbs, served over a hearty ragout of butternut squash, chickpeas, and kale. Slow-cooked in porter beer with garlic and brown sugar.
Broiled scampi marinated in olive oil, white wine, lemon juice, and fish stock with fresh basil and oregano. Butterflied prawns cooked golden in 10 minutes flat.
Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.
A creamy Cajun appetizer mold blending catfish and crawfish with cream cheese, white wine, hot sauce, and Worcestershire. No cooking required. Just chill overnight and serve with crackers.
The classic Italian cold veal dish reimagined over pasta. Tender braised veal sliced thin over noodles tossed in a silky tuna-anchovy sauce with capers and parsley.
Crustade of chicken and pigeon: a medieval-style savory custard tart of tender poached game and chicken with mushrooms and raisins, set in a spiced egg-and-stock custard. Old English flavors in a pastry case.
Grilled oysters on the half shell drenched in a rich curry cream sauce made with homemade fish fumet, topped with a tropical red banana salsa spiked with serrano chiles, tamarind, and fresh mint. A showstopper.
Roasted whole chicken stuffed under the skin with a pecan-goat cheese spread, baked on a bed of onion and lemon slices with white wine and broth for rich pan gravy.
Elegant French appetizer with crab and mushrooms in a creamy wine sauce, nestled in an artichoke bottom and topped with silky hollandaise.
Elegant French appetizer with crab and mushrooms in a creamy wine sauce, nestled in an artichoke bottom and topped with silky hollandaise.
Fresh tuna hero stacks seared tuna steak with roasted garlic, green beans, tomato, and roasted red pepper on a hollowed-out French roll. A pressed Niçoise-style sandwich that gets better after a rest in the fridge.
Shrimp and scallops simmered in a garlicky tomato-white wine marinara with red pepper flakes and fresh parsley. Tossed with pasta for a 30-minute Italian seafood dinner.
A light, ginger-infused chicken soup with sauteed shiitake mushrooms, napa cabbage, spinach, and a drizzle of sesame oil. Clean, bright, and nourishing.
Fish and crawfish mold: a creamy Louisiana-style cold seafood spread blending cooked fish, crawfish tails, cream cheese, wine, and hot sauce. Make ahead, serve on crackers at your next cocktail party.
