4,346 wine recipes

Linguine with white clam sauce made from fresh littleneck clams steamed open in white wine, their briny liquor simmered with garlic and chili into a glossy, no-cream sauce. Restaurant-style linguine alle vongole.

Classic Italian osso buco: veal shanks seared then braised low in white wine, tomatoes, and herbs until the meat falls off the bone. Finished with a bright parsley and lemon gremolata.

Pasta and white bean salad with roasted red peppers, pesto, and light mayonnaise dressing. A quick, protein-packed cold salad that comes together in under 30 minutes.

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.

Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.

Cold pasta shell salad with chunky tuna, red kidney beans, olives, red onion, and red wine vinaigrette finished with grated Asiago. Protein-packed make-ahead lunch or potluck side.

Vegan baked fruit curry with apples, peaches, raisins, eggplant, and zucchini over brown rice, finished with peanuts and sliced bananas. A sweet-savory Indian-inspired one-dish dinner.

Seared sea scallops and sliced pears over fettuccine in a garlic cream sauce with white wine, lemon verbena, and fresh ginger juice. An elegant, unexpected pairing.

Clay pot roast marinated 3-4 days in soy sauce, marsala, sesame oil, and curry powder, then roasted at high heat with carrots and onions. Tender, deeply seasoned beef.

Gulf Snapper with Avocado & Tomatillo Salsa recipe

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.

Savory ground beef and pork simmered with olives, capers, raisins, and almonds in a spiced tomato sauce. A picadillo-style dish served over rice, bread, or in pita pockets.

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.

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.

Creamy sweet potato soup pureed silky smooth, topped with butter-toasted pecans and creme fraiche. Made with leeks, carrots, white wine, and a russet potato for extra body.

Cream of cauliflower soup with leeks, white wine, tarragon, and heavy cream, pureed silky smooth. Includes a cauliflower cheese soup variation with melted Swiss.