107 vermouth recipes

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.

Thin-pounded veal scallops seared golden, then plated with warm avocado slices and a silky vermouth-lemon butter sauce. A retro Italian gem that feels surprisingly modern, ready in under an hour for 6 to 8.

Pan-seared sea scallops in a cranberry ginger cream sauce with vermouth, orange zest, and fresh gingerroot. An elegant single-serving seafood dish.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

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.

A refined chili-corn sauce built on seared beef, vermouth, reduced veal stock, and cream with fresh corn kernels. Restaurant-caliber technique for elevating grilled meats, roasted poultry, or pan-seared fish.

Creamy Shaker chicken noodle soup with egg noodles, vermouth-butter reduction, heavy cream, and fresh tarragon. An elevated take on the classic that's rich, herby, and deeply comforting.

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

Sauteed scallops over red pepper yogurt sauce deliver a light, elegant dinner in 30 minutes. Seared sea scallops deglazed with vermouth and lemon, plated on a cool coriander-spiked sauce.

Chicken breasts marinated overnight in vermouth, dried apricots, and prunes, then baked with sweet potato cubes until tender and caramelized. A low-fat, fruit-forward dinner that practically cooks itself.

Let the aroma of this tantalizing dish fill your kitchen by using this easy to follow crockpot recipe.

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.

German stuffed cabbage rolls (Gefullt Krautroladen) filled with brown rice, dill seed, marjoram, and paprika. Baked in a tomato-vermouth sauce and best made a day ahead for deeper flavor.

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.