4,346 wine recipes

Thirty cloves of garlic, white wine, cinnamon, and cumin transform beef stew into a Greek stifado that smells like a Mediterranean kitchen. Topped with crumbled feta and crunchy walnuts for the finish.

French seafood quiche with shrimp, crab, and lobster in a rich egg custard with Swiss cheese, Madeira, and white wine. An elegant brunch or dinner centerpiece.

French rabbit stew braises disjointed rabbit in butter with white wine, beef stock, bacon, small white onions, mushrooms, and garlic. A rustic country braise with a built-in flour-thickened sauce.

Roasted beef tenderloin served with a French-style white wine cornichon tarragon sauce finished with Dijon mustard butter. A classic dinner-party main that cooks in under 25 minutes.

Roast pheasant with ramps and wild mushrooms: tender pheasant roasted atop wild ramps, finished with sauteed mushrooms and thyme in a white wine pan sauce. A foraged spring feast straight from the Appalachian woods.

Alsatian choucroute garnie: pork shoulder, knackwurst, Polish sausage, and bacon braised slow in sauerkraut, white wine, and juniper berries. Serve with boiled potatoes and sharp mustard.

Flounder fillets rolled around a buttery sea scallop stuffing with garlic and white wine, then baked and topped with a creamy white sauce. Restaurant-quality seafood you can make at home.

Cuban-style black beans simmered with green pepper, garlic, cumin, and oregano, finished with a splash of red wine vinegar. Simple, saucy, and full of sofrito flavor.

Black bean and salsa salad with corn, celery, scallions, and fresh cilantro. A no-cook diabetic-friendly vegetarian salad dressed simply with salsa and red wine vinegar. Pantry-pull lunch in 15 minutes.

Grilled lamb chops with Gorgonzola cream sauce reduced from white wine, heavy cream, blue cheese, and butter. A steakhouse-style entree for special-occasion dinners.

Quick beef spaghetti sauce with ground beef, garlic, green pepper, basil and oregano. Weeknight meat sauce ready in under 30 minutes.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Pot roast with Dijon mustard sauce: chuck roast simmered in beef broth and white wine, then served with a tangy mustard pan sauce thickened with cornstarch. Elegant French-style braise.

Mousseline of scallops and salmon, a silky two-tone seafood mousse with a truffled scallop outer layer and a salmon center, steamed in ramekins and served on sauteed spinach with a beurre blanc. An elegant French starter.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Chinese beef and green pepper stir-fry with a soy-wine marinade and thin cornstarch gravy. Thinly sliced round steak wok-fried in under 10 minutes.