Recipes with white wine
1,589 recipes
Scallops Spa Pasta
Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.
Puffy Baked Fondue
Puffy baked fondue, an individual cheese souffle made with French bread, Swiss cheese, white wine, and folded egg whites. The dinner-for-two souffle that doesn't require a souffle dish or French training.
Shrimp with Cornmeal Pancakes
Shrimp smothered in a creamy poblano-tomato sauce with sour cream and white wine, spooned over crispy buttermilk cornmeal pancakes. A Tex-Mex brunch or dinner that's pure comfort on a plate.
Salmon with Leek Foudue
Pan-seared salmon on a bed of creamy leek fondue with a saffron butter sauce. A French-style restaurant dish with two distinct sauces built from wine, shallots, and cream.
Ham with Coconut & Kiwi
Coconut, kiwi and ham, they go very well. Great combination!
Crab Dip #2
Warm crab dip with white wine, prepared mustard, and grated onion, gently heated and served with crackers. A full pound of crab makes this a generous party appetizer.
Mellow Melon Soup
Chilled melon soup made with pureed cantaloupe, honeydew, sweet white wine, and cardamom. A refreshing no-cook summer soup garnished with fresh mint.
Linguine Primaver Della Santa Maria
Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.
Chicken& Potatoes Francais
French-style skillet chicken and potatoes for two with a silky Dijon mustard, tarragon, and white wine sour cream sauce. Elegant enough for date night, easy enough for Tuesday.
Tarragon Lamb
Leg of lamb marinated in white wine, scored and stuffed with tarragon, then slow-roasted and finished with a velvety cream pan sauce. Sunday roast worthy of a standing ovation.
Greek-Flavoured Chinese Style Chicken
Velveted chicken stir-fry seasoned with oregano, lemon pepper, and white wine instead of soy and ginger. The Greek-Chinese mashup that actually works. Two-serving size.
Fregula with Clams & Chilis
Sardinian fregula with clams, prosciutto, saffron, and chili flakes cooked to a risotto-like consistency in white wine and tomato broth. A rustic Italian seafood pasta.
Oysters Bienville
Oysters Bienville, the classic New Orleans baked oyster dish with a rich shrimp and mushroom cream sauce, topped with parmesan and breadcrumbs. Old-school Creole indulgence.
Light Vegetable Broth (Vegan)
Homemade vegan vegetable broth simmered for 3 to 4 hours with white wine, carrots, celery, potatoes, mushrooms, leeks, and fresh herbs. A clean, flavorful base for soups and sauces.
Mussels Oregano
Mussels oregano: steamed mussels on the half-shell topped with a garlic-butter oregano bread crumb crust, baked and broiled until crisp. Italian American steakhouse classic for starters at home.
Sea Bream
Oven-baked sea bream fillets with cherry tomatoes, capers, anchovies, black olives, and white wine. A Mediterranean one-pan fish supper finished under foil and served with crusty bread.
Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.
Puffy baked fondue, an individual cheese souffle made with French bread, Swiss cheese, white wine, and folded egg whites. The dinner-for-two souffle that doesn't require a souffle dish or French training.
Shrimp smothered in a creamy poblano-tomato sauce with sour cream and white wine, spooned over crispy buttermilk cornmeal pancakes. A Tex-Mex brunch or dinner that's pure comfort on a plate.
Pan-seared salmon on a bed of creamy leek fondue with a saffron butter sauce. A French-style restaurant dish with two distinct sauces built from wine, shallots, and cream.
Coconut, kiwi and ham, they go very well. Great combination!
Warm crab dip with white wine, prepared mustard, and grated onion, gently heated and served with crackers. A full pound of crab makes this a generous party appetizer.
Chilled melon soup made with pureed cantaloupe, honeydew, sweet white wine, and cardamom. A refreshing no-cook summer soup garnished with fresh mint.
Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.
French-style skillet chicken and potatoes for two with a silky Dijon mustard, tarragon, and white wine sour cream sauce. Elegant enough for date night, easy enough for Tuesday.
Leg of lamb marinated in white wine, scored and stuffed with tarragon, then slow-roasted and finished with a velvety cream pan sauce. Sunday roast worthy of a standing ovation.
Velveted chicken stir-fry seasoned with oregano, lemon pepper, and white wine instead of soy and ginger. The Greek-Chinese mashup that actually works. Two-serving size.
Sardinian fregula with clams, prosciutto, saffron, and chili flakes cooked to a risotto-like consistency in white wine and tomato broth. A rustic Italian seafood pasta.
Oysters Bienville, the classic New Orleans baked oyster dish with a rich shrimp and mushroom cream sauce, topped with parmesan and breadcrumbs. Old-school Creole indulgence.
Homemade vegan vegetable broth simmered for 3 to 4 hours with white wine, carrots, celery, potatoes, mushrooms, leeks, and fresh herbs. A clean, flavorful base for soups and sauces.
Mussels oregano: steamed mussels on the half-shell topped with a garlic-butter oregano bread crumb crust, baked and broiled until crisp. Italian American steakhouse classic for starters at home.
Oven-baked sea bream fillets with cherry tomatoes, capers, anchovies, black olives, and white wine. A Mediterranean one-pan fish supper finished under foil and served with crusty bread.
