Recipes with sherry
890 recipes
Picadillo Stuffing
Cuban-style picadillo turkey stuffing with ground beef, rice, olives, raisins, capers, almonds, and dry sherry. A Latin twist on traditional holiday stuffing.
Beggar's Chicken
A legendary Chinese dish: whole chicken rubbed with soy and sesame, stuffed with seasoned pork and mustard greens, wrapped in lotus leaves, sealed in clay, and slow-roasted until fall-apart tender.
Pot Roast with Horseradish Sauce
Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.
San Francisco Black Bean & Corn Stew
Black bean and corn stew with cumin, chili powder, sherry, cilantro, and honey. One cup pureed back in for a thick, creamy base. Vegan, high-fiber, and ready in an hour.
Simple Scallops Supreme
Baked scallops in a creamy mushroom and sherry sauce with tarragon, topped with bread crumbs and melted cheese. An elegant seafood casserole that's deceptively easy to make.
Lentil Pheasant Soup
Lentil pheasant soup with wild game, earthy lentils, root vegetables, tomatoes, rosemary, and dry sherry. A hearty rustic hunter's soup worthy of a cold evening.
Chicken Breasts Over Rice
Chicken breasts bake right on top of rice in a creamy mushroom soup and sherry broth until everything is tender and golden. A dump-and-bake dinner with just 5 ingredients.
Pasta with Cilantro Cream Seafood Sauce
Fettuccine with cilantro cream seafood sauce: shrimp and steamer clams tossed in a vivid green cilantro-basil-ginger cream with Parmesan and red pepper flakes.
Cinnamon Sherry Biscochitos
Cinnamon sherry biscochitos, the official state cookie of New Mexico, crisp anise-scented butter cookies with a splash of sherry and cinnamon sugar coating.
Thick & Rich Red Bean Soup
Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.
Chicken Cynthia
Chicken Cynthia: skillet-browned chicken breasts braised in white wine and sherry, finished with a buttery beurre manie sauce and garnished with fresh orange segments and seedless grapes.
Chicken Tetrazini
Classic chicken tetrazzini from scratch. A whole chicken simmers into rich broth that becomes the base of a sherry cream sauce layered with spaghetti, mushrooms, and parmesan.
Chinese Vegetable Miso Soup
A hearty vegetarian miso soup loaded with mushrooms, snow peas, bean sprouts, turnip, tofu, and vermicelli noodles in a sesame-scented vegetable broth. Warming, nourishing, and ready in 40 minutes.
Szechuan-Style Sliced Fish
Szechuan sliced red snapper stir-fried with tree ear mushrooms, snow peas, water chestnuts, and bell peppers in a savory garlic-ginger sauce. An authentic Chinese fish dish with wok hei.
Bean Curd with Broccoli
Classic Chinese tofu and broccoli stir-fry in a silky ginger-garlic sauce with soy, sesame oil, and dry sherry. Tender-crisp veggies, 20 minutes, vegetarian.
Cuban-style picadillo turkey stuffing with ground beef, rice, olives, raisins, capers, almonds, and dry sherry. A Latin twist on traditional holiday stuffing.
A legendary Chinese dish: whole chicken rubbed with soy and sesame, stuffed with seasoned pork and mustard greens, wrapped in lotus leaves, sealed in clay, and slow-roasted until fall-apart tender.
Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.
Black bean and corn stew with cumin, chili powder, sherry, cilantro, and honey. One cup pureed back in for a thick, creamy base. Vegan, high-fiber, and ready in an hour.
Baked scallops in a creamy mushroom and sherry sauce with tarragon, topped with bread crumbs and melted cheese. An elegant seafood casserole that's deceptively easy to make.
Lentil pheasant soup with wild game, earthy lentils, root vegetables, tomatoes, rosemary, and dry sherry. A hearty rustic hunter's soup worthy of a cold evening.
Chicken breasts bake right on top of rice in a creamy mushroom soup and sherry broth until everything is tender and golden. A dump-and-bake dinner with just 5 ingredients.
Fettuccine with cilantro cream seafood sauce: shrimp and steamer clams tossed in a vivid green cilantro-basil-ginger cream with Parmesan and red pepper flakes.
Cinnamon sherry biscochitos, the official state cookie of New Mexico, crisp anise-scented butter cookies with a splash of sherry and cinnamon sugar coating.
Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.
Chicken Cynthia: skillet-browned chicken breasts braised in white wine and sherry, finished with a buttery beurre manie sauce and garnished with fresh orange segments and seedless grapes.
Classic chicken tetrazzini from scratch. A whole chicken simmers into rich broth that becomes the base of a sherry cream sauce layered with spaghetti, mushrooms, and parmesan.
A hearty vegetarian miso soup loaded with mushrooms, snow peas, bean sprouts, turnip, tofu, and vermicelli noodles in a sesame-scented vegetable broth. Warming, nourishing, and ready in 40 minutes.
Szechuan sliced red snapper stir-fried with tree ear mushrooms, snow peas, water chestnuts, and bell peppers in a savory garlic-ginger sauce. An authentic Chinese fish dish with wok hei.
Classic Chinese tofu and broccoli stir-fry in a silky ginger-garlic sauce with soy, sesame oil, and dry sherry. Tender-crisp veggies, 20 minutes, vegetarian.
