574 wine recipes

Pan-seared chicken in an orange, white wine, and raspberry vinegar sauce topped with fresh orange sections and creamy avocado slices. Elegant enough for date night.

White Beans, Greens & Sun-Dried Tomato Crosti recipe

Baked Idaho potatoes loaded with a tuna nicoise salad of green beans, tomato, cucumber, and red pepper in a red wine vinaigrette, topped with diced egg and anchovies. A no-cook 20-minute meal.

Fusilli alla Sorrentina with canned tuna, fresh tomatoes, black olives, white wine, garlic, and fresh mint. A quick Southern Italian pantry pasta.

Portuguese salt cod (bacalhau) casserole layered with sliced potatoes and golden onions, topped with breadcrumbs, olives, and hard-boiled eggs. Served with vinegar, olive oil, and pepper.

Rich black bean soup simmered with bacon, ham, brown rice, cumin, and garlic, then blended smooth and finished with sherry. A big-batch crowd pleaser.

Homemade Italian pepper sausage with coarse ground pork, salt pork, fennel, paprika, red pepper flakes, and red wine stuffed into natural hog casings.

Marinated onion and kidney bean salad with Vidalia onions, bell peppers, jalapeno, cilantro, and a chili-vinegar dressing. Needs overnight marinating for the best flavor.

Fresh tuna hero stacks seared tuna steak with roasted garlic, green beans, tomato, and roasted red pepper on a hollowed-out French roll. A pressed Niçoise-style sandwich that gets better after a rest in the fridge.

Slow cooker venison stew that runs 12 to 16 hours on low, building deep game flavor with white wine, Worcestershire, lentils, and unpeeled root vegetables for maximum nutrition.

Classic gazpacho made with fresh tomatoes, cucumber, red pepper, red onion, jalapeno, cilantro, and red wine vinegar. A chilled no-cook Spanish soup pureed smooth and served cold.

Turkey lasagne with a fresh Roma tomato sauce, ricotta, and Parmesan. Ground turkey browned with red wine and oregano layered between noodles and creamy ricotta.

Sweet and sour chicken saute with orange juice, white wine, raspberry vinegar, and rosemary, finished with fresh orange segments and avocado. Bistro-style chicken with bright pan sauce.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.

Beer and beef stew from Granite Brewery with cubed beef, root vegetables, Dijon mustard, and a dark chocolate-brown roux. A pub-style stew thickened with a proper French roux.