659 red wine recipes

Herb crusted beef filet with a red wine demi-glace and crispy sweet potato straws. Seared with thyme, oregano, and rosemary then oven roasted for a restaurant-quality dinner at home.

Wild rice and turkey salad with chopped apples, raisins, celery, and scallions in an olive oil vinaigrette with nutmeg. A great way to use leftover turkey.

Pepper-crusted veal loin chops simmered in a gutsy double tomato sauce with sun-dried tomatoes, mushrooms, red wine, and a kick of Tabasco. Served over pasta with grated Romano.

Citrus soup frappe: a chilled, lightly jellied dessert soup of orange, raspberry, and lemon juices laced with red wine, Sauterne, and kirsch. A vintage Continental starter or palate-cleansing finale.

Grilled summer vegetables: eggplant, zucchini, and red and yellow bell peppers marinated in olive oil, white wine vinegar, garlic, and fresh oregano, then grilled until tender. A Mediterranean side for any BBQ.

Pesto is a fragrant green sauce that many people regard as one of Genoa's greatest gifts to the world. It is a natural complement to tomatoes. Recipe from the California Culinary Acadamy.

An easy home-made dressing that adds loads of flavor to a variety of dishes or even just with your favorite greens.

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

A delicious cabbage soup made with chicken broth, ham hock and wine vinegar.

Double chocolate biscotti with wine-plumped dried cherries, melted bittersweet chocolate, and cocoa powder. Crisp, dunkable cookies that stay fresh for a month.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

A savory and delicious dish made with eggplant, pine nuts and tasty kalamata olives.

Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.

Spinach and radicchio salad with sliced mushrooms, red pepper, black olives, and Parmesan in a red wine vinegar and lemon dressing. A crisp, bitter-sweet Italian-style side.

This no-cook French-inspired tuna salad packs briny capers, sliced black olives, roma tomatoes, and red onion with a red wine vinaigrette. Serve on whole grain bread with peppery watercress, or go full Nicoise-style over mixed greens with potatoes, eggs, and green beans.

Chicken and broccoli pasta with garlic, white wine, and chicken broth tossed with bow-tie pasta. A quick one-skillet weeknight dinner ready in 30 minutes.