2,687 white wine recipes

Smoked chicken strips dredged in spiced flour, browned in butter, simmered in white wine, then wrapped in thin-sliced ham. An elegant party appetizer served on cocktail picks.

Chicken Marbella, the legendary Silver Palate dish, marinates chicken overnight with prunes, green olives, capers, garlic, and oregano, then bakes in white wine and brown sugar. The ultimate sweet-savory make-ahead dinner party centerpiece.

Roasted chicken with apricots braised in white wine, thyme, and paprika. A classic Jewish-style holiday main with sweet-savory pan sauce and tender carrots and onions underneath.

Ham rolls with grapes and tomato cream sauce is an elegant little main: thin ham rolled and warmed, then napped in a silky strained tomato cream studded with wine-poached green grapes. Bistro flair, surprisingly simple.

Fried venison heart marinated overnight in red wine, vinegar, and pickling spices, then dredged in flour and pan-fried in butter. A hunter's classic for nose-to-tail wild game cooking.

Italian linguine with anchovy and clam sauce in olive oil, white wine, garlic, and rosemary. A southern Italian pasta classic built on pantry and briny shellfish.

Baked salmon fillets topped with pistachio-basil compound butter made from pistachios, fresh basil, garlic, and lime juice. Baked in white wine for an elegant, easy dinner.

Barbecued Lamb Chops marinated in butter, dry white wine, and bouquet garni for hours, then grilled 30 minutes with frequent basting. Classic herb-kissed lamb chops that stay juicy and flavorful.

A silky chilled soup with grated cucumber and celery stirred into a potato and white wine base enriched with heavy cream. Cool, elegant, and ideal for warm weather entertaining.

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.

Milan-style braised chicken breasts with tomato, white wine, and a soffritto of carrot, celery, and onion. A 30-minute Italian one-pot dinner with rustic Northern flavors.

Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.

Shrimp and jicama salad dressed with a homemade jalapeño chile vinegar over sliced tomatoes and fresh tomatillos. A light, crunchy Mexican-inspired salad.

Pollo con frutta secca: Italian chicken marinated overnight with prunes, dried apricots, green olives, and capers, then baked with brown sugar and Chardonnay.

Hot pineapple punch heats unsweetened pineapple juice with white wine, lime juice, sugar, and nutmeg. A warm tropical cocktail garnished with cinnamon sticks and pineapple.

Nero Wolfe's roast quail Veronique stuffed with wild rice, served on ham-topped butter-fried toast with a white wine, veal bouillon, and green grape pan sauce.