1,581 wine recipes

Red wine marinated sirloin steak simmered with mushrooms, onions, and Worcestershire sauce, served over egg noodles with pan gravy. An 8-hour marinade builds deep flavor.

Loved it, classic french style, simply prepared with a flavor packed jus. One change I made was to brown the chicken breast in a non-stick pan (and then finish cooking by popping it into the oven) before making the sauce to build extra flavor.

Baked in a flavorful white wine and cilantro sauce, tons flavor is packed into fish during the baking, and it comes out juicy, tender and falls apart.

Classic way to grill and serve a great sirloin steak. The mushroom red wine sauce had a perfect balance and was very easy to prepare. I grilled my steak in a cast iron grill pan to medium-rare and served with a stuffed tomato and a green salad.

Filets of sole in white wine sauce poaches delicate sole in an oven-warmed bath of clam juice, dry white wine, garlic, bay leaf, and peppercorns. Elegant French-style fish, low in fat and big in flavor.

Port wine, fig, and blue cheese sauce: a glossy reduction of caramelized aromatics, ruby port, and orange that melts tangy blue cheese into a velvety pour for pork roast or meatballs.

Perfectly cooked juicy pork tenderloin marinated in mustard and thyme served with a white wine cream sauce. This sauce is perfect for the pork and any sides such as steamed potatoes and carrots.

Cheesy juicy stuffed chicken breasts filled with bacon, ricotta and swiss cheese, pan fried until golden and served with a lemony white wine sauce.

Homemade wine cooler with wine and lemon-lime soda served over ice. A light, refreshing 2-ingredient spritzer that takes 5 minutes to make. Lower in alcohol than straight wine.

Salmon scampi seared in bacon drippings and finished with marsala wine, butter, garlic, and herbs. A pan-to-oven main course served over rice.

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.

Thin-sliced flank steak marinated in white wine, soy sauce, fresh ginger, and brown sugar, then threaded on skewers and grilled. Makes 30 to 40 crowd-ready teriyaki beef skewers.

Sole fillets baked in Sauterne wine with whole mushrooms, then glazed with a reduced wine and egg yolk cream sauce. A classic French fish dish with elegant simplicity.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

Seared filet mignon with a red wine and shallot pan sauce reduced with beef stock and thyme. A classic French bistro steak dinner ready in 30 minutes.