41 vermouth recipes

If you're going to see your parents, entertain them with this succulent dish that is sure to make them proud of you!

Buttery crab filling with scallions and dry vermouth, ready to stuff into crepes, pastry shells, mushroom caps, or anything that needs a luxurious seafood center.

Grilled sirloin steak marinated in gin, dry vermouth, garlic, and herbs, garnished with pimento-stuffed olives. A cocktail-inspired steak with real martini flavor.

Sage-and-nutmeg-crusted chicken breasts pan-seared in olive oil, then simmered with dry vermouth and sweet red bell pepper. A quick, aromatic skillet dinner with Italian flair.

A whole salmon fillet braised on a bed of buttery carrots, onions, and celery in dry vermouth with tarragon. Three sauce options from simple pan jus to a rich winey cream veloute.

Sauteed chicken breasts in a lemon cream sauce with dry vermouth, Parmesan, and chicken broth. A one-skillet dinner served over egg noodles in 30 minutes.

Poulet a la Diable (deviled chicken) pan-seared and simmered in a double-mustard vermouth cream sauce. A classic French bistro dish for two that's on the table in 40 minutes.

Twice-baked crab stuffed potatoes with sauteed mushrooms, dry vermouth, Gruyere cheese, sour cream, and yogurt. A rich, restaurant-quality seafood potato that works as a main dish or impressive side.

Mushroom pate with a pound of sauteed mushrooms, dry vermouth, Parmesan, sour cream, and toasted pecans. A rich, earthy spread for crackers and crostini.

Salmon steaks brushed with vermouth butter, orange zest, and lemon juice, topped with sliced potatoes and grilled in foil. Works on the barbecue or in the oven.

Italian veal roast stuffed with pancetta, porcini, rosemary, and bay, then braised in white wine and vermouth with toasted almonds. Rustic Northern Italian Sunday dinner.

Cajun crab in a rich Swiss cheese and cream sauce with mushrooms, scallions, and dry vermouth, spiked with cayenne. Serve in patty shells or scooped up with crusty French bread.

Marinated flank steak with soy sauce, vermouth, garlic, and Tabasco. Broiled under high heat for just minutes and carved rare on the diagonal for maximum tenderness.

Sharp cheddar and cream cheese spread with dry sherry, vermouth, Worcestershire, and Tabasco blended with softened butter. A bold, boozy pub-style cheese crock for crackers.

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

Garlic butter shrimp scampi with a creamy clam juice sauce, white wine, lemon, and fresh basil served over fettuccine. A restaurant-quality scampi with a rich, simmered butter sauce.