4,346 wine recipes

Sauteed rabbit loin brined then braised with fennel, balsamic vinegar, and white wine, finished with a vibrant salsa verde of parsley, capers, spinach, and fennel fronds.

Beef tenderloin wrapped in buttered phyllo with a mushroom-shallot duxelles and Madeira sauce. A lighter, flakier alternative to classic beef Wellington.

Broiled scampi marinated in olive oil, white wine, lemon juice, and fish stock with fresh basil and oregano. Butterflied prawns cooked golden in 10 minutes flat.

Four-ingredient hot bacon dressing with picante sauce and red wine vinegar. Drizzle over spinach salads or sliced tomatoes for a smoky, spicy kick.

Asparagus with blue cheese drapes hot spears in a sharp red-wine vinaigrette loaded with crumbled blue and fresh chives. Six ingredients, one skillet, served warm or room temp. Spring side dish that punches well above its weight.

Feuerzangenbowle, the traditional German fire punch with mulled red wine, a flaming rum-soaked sugar cone, orange and lemon peel, and cloves. A dramatic holiday spectacle.

Cuscusu is a Sicilian shellfish and couscous soup with mussels, clams, shrimp, and scallops in a saffron-tomato broth. Steamed couscous served in bowls with a rich seafood stew ladled over.

Oil and vinegar coleslaw skips the mayo for a light, tangy slaw of shredded cabbage tossed in red wine vinegar, a little sugar, and oil. Crisp, refreshing, and ideal for picnics, tacos, and barbecue.

Rao's famous lemon chicken broiled until crispy then tossed in a bold lemon-olive oil-garlic sauce and broiled again. The legendary NYC Italian restaurant recipe for home cooks.

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.

Pork tenderloin medallions seared golden and served with a rich port wine pan sauce. An elegant, restaurant-quality dinner ready in under 30 minutes.

Classic French beurre blanc with fresh basil, Chablis, shallots, clam juice, and cream whisked with butter until velvety smooth. A luxurious 30-minute sauce built for seafood.

French braised chicken in red wine with Madeira-soaked prunes, caramelized pearl onions, and crispy bacon. An overnight marinade builds deep, layered flavor worth every minute.

Provencal beef stew (daube) marinates chuck overnight in red wine vinegar, garlic, thyme, and orange zest, then braises low and slow in dry red wine for fork-tender meat with sun-soaked southern French character.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

Bienville sauce, the rich New Orleans seafood velouté spooned over baked oysters Bienville. Trout, shrimp, crab, and Chablis enriched with egg yolks and cream. Classic Creole French Quarter classic.