104 vermouth recipes

If you're going to see your parents, entertain them with this succulent dish that is sure to make them proud of you!

Butter-simmered shrimp and crab with lemon, garlic, dry vermouth, and fresh parsley. An elegant seafood dish ready in under 10 minutes with just 7 ingredients.

Seared bay scallops glazed with a reduced vermouth and lemon sauce, finished with fresh dill and cracked pepper. A light, elegant 20-minute seafood dish with bright, clean flavors.

Fresh strawberries macerated with thin orange slices, orange juice, and sweet vermouth for a boozy, citrus-kissed fruit dessert. Diabetic-friendly with optional sweetener.

Twice-baked potatoes stuffed with lobster, sauteed mushrooms, and melted Jarlsberg cheese finished with dry vermouth. A show-stopping steakhouse-style side that turns a baked potato into a luxury main.

Versatile fruit sauce with dried apricots simmered in apple juice, then thickened with honey, orange juice, and warm spices.

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

Classic French chicken with 40 cloves of garlic, slow-baked in vermouth with herbs and aromatics. Garlic turns mellow and spreadable on toast.

Dress up your dinners with this succulent chicken dish made with lemon juice, capers and vermouth.

Pasta tossed with green peas, scallions, and fresh basil in a butter-vermouth sauce. A light, spring-inspired dish that comes together in 30 minutes.

A nice presentation and a tasty variation on the traditional Shrimp Scampi.

Hickory-smoked leg of lamb rubbed with garlic, rosemary, vermouth, and olive oil. Low and slow on a water smoker for 4 to 6 hours until tender and smoky.

Langoustine and scallops sautéed in butter, deglazed with vermouth and lemon, finished in a silky cream velouté with julienned vegetables. Masterchef-level seafood in just 30 minutes.

Crawfish canapes with sweet tails in a quick vermouth-cream sauce with shallots, dill, and briny capers, spooned into crisp pastry shells. An elegant Louisiana-meets-French cocktail bite.

Poulet a la Diable (deviled chicken) pan-seared and simmered in a double-mustard vermouth cream sauce. A classic French bistro dish for two that's on the table in 40 minutes.

Take the pot to the table. Take the chicken out and carve; serve with the vegetables and stock from the pot.