4,346 wine recipes

Easy to make and good to use up leftover cooked chicken, better than Chicken Nuggets!

Brussel sprouts develop a deep flavor and retain their texture when roasted (no more mushy brussels sprouts). Then they're tossed with a flavorful quick and easy sun-dried tomato pesto.

Even if you don't like eggplant, you will love this dish. Roasting develops huge amount of flavor and gets rid of most of the moisture from the vegetables. Roasted garlic just adds more yumminess. A delicious pasta dish that can be served as a side dish or a vegetarian main course.

For a Thanksgiving or Christmas main course this roasted turkey is perfect. The recipe uses a speed roasting technique to save time.

Homemade Italian sausage with ground pork shoulder, fresh Parmigiano-Reggiano, Italian parsley, white wine, garlic, basil, oregano, and hot red chili. Stuffed into casings, air-dried overnight, simmered then browned.

Wow, this recipe turned out great. Cooking down the wine and tomatoes really built up a huge amount of tangy flavor.

Roasted pears are tender, juicy with delicious caramelization. The mixture of arugula and romain lettuce adds yummy peppery taste and some nice refreshing crunch. The toasted walnuts and Parmesan cheese give extra yumminess.

Spice up your dinner with this succulent dish that will have you licking your lips and fingers.

A delicious variation of coleslaw made with sweet bell peppers and tabasco sauce.

A rich and delicious and satisfying salmon dish that even meets all the requirements of a Paleo diet.

Classic beef and broccoli stir fry with soy-ginger marinated round steak in a glossy cornstarch-thickened sauce. Takeout favorite, made cleaner at home.

Adaption of this classic Italian recipes that highlights the chicken, prosciutto and sage with a simple pan sauce topped with crispy fried sage leaves. A quick and easy weeknight treat.

This version of bratwurt (German sausage) contains just pork.

This made for a very tasty side to some salmon filets. I skipped the 2 hour soak time. Didn't need it, since my rice cooks in about 20 minutes anyway. I used shiitakes for the mushrooms.

Tofu was golden and crispy after being cooked in the skillet, the mushroom sauce was made with Marsala wine, tomato paste and mushrooms, and it was absolutely flavorful.

Definitely felt skeptical before making this dish, not quite sure about both the flavor and the texture. But the result was actually quite outstanding, not fishy at all, very tasty and the texture was pretty good too. Served it with a hard boiled egg, olives aside, and wine vinegar, extra-virgin olive oil drizzled on top with some fresh parsley. Great!