724 red wine recipes

Mustard grilled chicken with a crunchy breadcrumb crust. Dijon, red wine vinegar, shallots, thyme, and cumin build a tangy glaze that doubles as a binder.

Bavarian veal rouladen stuffed with bacon and hard-boiled eggs, browned and simmered in a red wine gravy with tomato paste. A hearty German main dish.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.

Quick coq au vin delivers the classic French chicken-in-red-wine stew in 40 minutes using boneless thighs, cremini mushrooms, carrots, and Canadian bacon. A weeknight-friendly version of the traditional braise.

Cocktail wieners and sausage slices are combined with a tangy and sweet sauce to create a delicious and flavorful dish for a brunch or other gathering.

Add another pickling recipe to your cookbook with this scrumptious side dish.

Crunchy bok choy apple slaw with Granny Smith apple, carrots, and red onion in a tangy sour cream dressing. No cooking required, low calorie, and ready in 15 minutes.

Steamed sui mai pork dumplings with dried mushrooms, bamboo shoots, and sesame oil wrapped in wonton skins. This classic dim sum recipe makes 30 bite-sized dumplings that rival your favorite Chinese restaurant.

Sliced cold roast beef with a bright tomato-vinegar sauce and a creamy Caesar-Parmesan dipping sauce. A 10-minute no-cook platter that turns leftover roast beef into a dinner party spread.

Marinated chicken simmers in a bright, herb-packed cilantro sauce with fresh tomatoes and chili pepper. This bold Mexican-style braise fills your kitchen with the most intoxicating aroma.

Cuban-style chicken picadillo with tomato sauce, white wine, cumin, capers, raisins, and green olives. Serve over white rice with fried plantains for the full island experience.

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.

Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!

Quick pork carnitas with sliced pork loin, roasted poblano peppers, onion, garlic, and tomatoes, ready in 40 minutes. A weeknight-fast take on the Mexican classic for taco night.