4,346 wine recipes

Braised rabbit with dried apricots and a cabernet-mounted sauce, marinated 12 hours and slow-simmered until tender. A French masterchef-style dish for a special-occasion table.

Penne in tomato sauce with crabmeat is a simple Italian pasta where plum tomatoes, white wine, and soft onion cook down into a light sauce, then get tossed with flaked crab for sweet briny richness.

Chicken piccata with mushrooms, lemon, and white wine sauce. Thin-pounded chicken breasts pan-fried golden then simmered in a bright, reduced pan sauce.

Grilled garlic butter shrimp skewers basted with a white wine, parsley, and red pepper sauce. Serve as a main dish or appetizer straight off the grill.

Classic creamy coleslaw with finely shredded cabbage, red wine vinegar, Dijon mustard, grated carrots, and fresh herbs. Soaked, drained, and dressed for maximum crunch.

Hungarian meatballs simmer in a paprika-rich onion and red wine sauce, fragrant with caraway and marjoram, then thickened into a glossy gravy. Spoon over buttered noodles or boiled potatoes for a cozy main.

Stuffed meatloaf rolled jelly-roll style with layers of capicola and pepper salami inside, finished with a white wine pan gravy. Italian deli meets comfort food.

Why Be Normal Burger mixes ground turkey with wild rice, whole cranberry sauce, and cooking wine for a Thanksgiving-inspired grilled burger. Anything but ordinary.

Spicy beef carbonade braises sirloin or stewing beef in red wine and beef stock with bacon, garlic, chili powder and a hit of habanero. A Belgian-meets-Tex-Mex riff on the classic carbonade flamande.

French potato salad with crispy bacon, shallots, red wine vinegar, and olive oil tossed with warm new potatoes. No mayo, just a tangy vinaigrette that soaks right in.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Raspberry sorbet spiked with Beaujolais wine, lemon juice, and a touch of cream. A jewel-toned grown-up dessert with a smooth, scoopable texture. No ice cream maker required.

Sizzling Sichuan scallops wok-tossed with ginger, garlic, chili paste, and crunchy cucumber, then poured hot onto a screaming cast iron platter at the table. Pure drama.

Pan-roasted grouper crusted with whole mustard seeds and thyme, served with leeks, corn, and a white wine butter sauce finished with lime juice.

Blueberries in black pepper Syrah syrup soaks fresh berries in a reduced red-wine syrup laced with vanilla and freshly cracked black pepper. A sophisticated make-ahead dessert for dinner parties.

Quick salmon and broccoli bake with white wine sauce and melted Gruyere cheese: canned salmon chunks layered with frozen broccoli, topped with cheese, baked until bubbly.