1,581 wine recipes

Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.

A delicious Chinese stir-fry is perfect for a busy work-day dinner.

Authentic Szechuan shrimp: jumbo shrimp marinated in egg, sesame oil, and rice wine, then velveted in peanut oil and wok-tossed with hot bean paste, ginger, garlic, and ketchup. Glossy, spicy, and restaurant-quality.

Chard-wrapped salmon with duxelles: salmon fillets wrapped in Swiss chard leaves around savory mushroom duxelles, gently poached in wine and chicken stock. A refined dinner for four.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Radish salad with iceberg lettuce tossed in a tangy Dijon and white wine vinegar dressing. A crisp, peppery side dish that comes together in 10 minutes.

Tender eggplant simmered with tomatoes, bay leaves, caraway seeds, and a bright splash of lemon and red wine vinegar. A tangy, vegan-friendly side dish ready in 45 minutes.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

Think of this soup as a dessert more than a soup. Indeed, you could serve it as a dessert or as an appetizer. This is summer comfort food at its best.

This version of Eggs Benedict uses a quick blender technique to make the Hollandaise sauce. Similar to making homemade mayonnaise.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Making the sausages was not as hard as I thought, and it tasted amazing. No need for me to buy sausages any more, this homemade one rocks.

Tender venison cubes braised in red wine and beef stock with sautéed mushrooms, thyme, and bay leaf. A rich, slow-simmered wild game stew that serves nine hungry hunters.

This is such a fun recipe. I made an entree Vol Au Vent for a recent garden party with this chicken filling, filled the small puff pastry baskets with it. Not only it looked nice and elegant, it also tasted amazingly delicious. A great pick!

Try something new for dinner with this succulent beef dish that has an aroma which will make your family eager to set the table.