Recipes with white wine
1,589 recipes
Sweet & Sour Scampi
Butter-seared shrimp with fennel and lemon, topped with a tangy pineapple-ginger sweet and sour sauce. A 30-minute seafood dinner that bridges Italian scampi and Asian flair.
Steamed Prawns with Black Beans
Juicy steamed prawns with savory black bean sauce in traditional Chinese style. Quick seafood dinner bursting with umami garlic-ginger flavors in under 20 minutes.
Geneva Pear Flan (Geneve)
Geneva pear flan, a Swiss shortcrust tart piled with fresh pears, candied citrus peel, raisins and walnut oil, moistened with white wine and finished with a blanket of baked cream. An old-world tart from the French-Swiss border.
Pasta with Asparagus & Shrimp
Linguine with asparagus, jumbo shrimp, and bacon in a white wine cream sauce. Shell-on shrimp are seared, then simmered in wine to build a rich, layered sauce from scratch.
Swiss Fondue #1
Classic Swiss fondue with a full pound of Gruyère melted into dry white wine with kirsch and nutmeg. The authentic recipe for a fondue pot and crusty bread cubes.
Linguine with Mussels, Sun-Dried Tomatoes & Olives
Linguine with steamed mussels, rehydrated sun-dried tomatoes, black olives, red bell peppers, and fresh basil in a white wine and fish stock sauce. A Mediterranean seafood pasta ready in an hour.
Petto Di Pollo Al Limone E Zen Zaro
Italian lemon ginger chicken breast (Petto di Pollo al Limone e Zenzero) pan-cooked in butter, white wine, and fresh lemon juice with marinated ginger. Just six ingredients.
Bouillabaisse Et Rouille
If you love seafood, this recipe will for sure deliver the delicious sea flavor to you.
Spiced Vegetable Pakoras with Mango Relish
Crispy Indian-spiced vegetable pakoras of eggplant, zucchini, cauliflower, and mushrooms in a curry-coriander batter, served with a spiced mango relish flecked with star anise and cinnamon.
Country Pate
Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.
Andouille a la Jeannine
Andouille sausage braised low and slow in dry white wine, honey, and Creole mustard. A Justin Wilson Cajun classic that comes together in one skillet in 35 minutes.
Daube of Beef
Slow cooker beef daube braised in white wine and brandy with shallots, ham, orange peel, and Provencal herbs. A French stew made effortless in a crockpot.
Braised Veal Shanks
Braised veal shanks (osso buco-style) with porcini mushrooms, white wine, rosemary, and a classic mirepoix. Oven-braised until fork-tender, with a reduced pan sauce.
Steamed Mussels with Tomato Sauce & Feta
Steamed mussels over pasta in a white wine tomato sauce with crumbled feta, oregano, and red pepper flakes. A Greek-inspired seafood pasta dinner ready in an hour.
Beach Bar Chicken & Cashew Salad
Beach Bar Chicken and Cashew Salad layers poached chicken, fresh fruit, mandarin oranges, and cashews over greens with a coconut-yogurt honey dressing. A tropical, make-ahead summer salad.
Barbecued Brisket of Beef
Barbecued Brisket of Beef: a two-stage brisket braised in apple cider, wine, honey, and soy, then mesquite-smoked on the grill with a reduced glaze. Sliced thin against the grain.
Butter-seared shrimp with fennel and lemon, topped with a tangy pineapple-ginger sweet and sour sauce. A 30-minute seafood dinner that bridges Italian scampi and Asian flair.
Juicy steamed prawns with savory black bean sauce in traditional Chinese style. Quick seafood dinner bursting with umami garlic-ginger flavors in under 20 minutes.
Geneva pear flan, a Swiss shortcrust tart piled with fresh pears, candied citrus peel, raisins and walnut oil, moistened with white wine and finished with a blanket of baked cream. An old-world tart from the French-Swiss border.
Linguine with asparagus, jumbo shrimp, and bacon in a white wine cream sauce. Shell-on shrimp are seared, then simmered in wine to build a rich, layered sauce from scratch.
Classic Swiss fondue with a full pound of Gruyère melted into dry white wine with kirsch and nutmeg. The authentic recipe for a fondue pot and crusty bread cubes.
Linguine with steamed mussels, rehydrated sun-dried tomatoes, black olives, red bell peppers, and fresh basil in a white wine and fish stock sauce. A Mediterranean seafood pasta ready in an hour.
Italian lemon ginger chicken breast (Petto di Pollo al Limone e Zenzero) pan-cooked in butter, white wine, and fresh lemon juice with marinated ginger. Just six ingredients.
If you love seafood, this recipe will for sure deliver the delicious sea flavor to you.
Crispy Indian-spiced vegetable pakoras of eggplant, zucchini, cauliflower, and mushrooms in a curry-coriander batter, served with a spiced mango relish flecked with star anise and cinnamon.
Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.
Andouille sausage braised low and slow in dry white wine, honey, and Creole mustard. A Justin Wilson Cajun classic that comes together in one skillet in 35 minutes.
Slow cooker beef daube braised in white wine and brandy with shallots, ham, orange peel, and Provencal herbs. A French stew made effortless in a crockpot.
Braised veal shanks (osso buco-style) with porcini mushrooms, white wine, rosemary, and a classic mirepoix. Oven-braised until fork-tender, with a reduced pan sauce.
Steamed mussels over pasta in a white wine tomato sauce with crumbled feta, oregano, and red pepper flakes. A Greek-inspired seafood pasta dinner ready in an hour.
Beach Bar Chicken and Cashew Salad layers poached chicken, fresh fruit, mandarin oranges, and cashews over greens with a coconut-yogurt honey dressing. A tropical, make-ahead summer salad.
Barbecued Brisket of Beef: a two-stage brisket braised in apple cider, wine, honey, and soy, then mesquite-smoked on the grill with a reduced glaze. Sliced thin against the grain.
