574 wine recipes

Vegan mushroom sandwiches with red wine-sauteed button mushrooms and onions on toasted whole wheat bread. Just 5 ingredients and 20 minutes for a rich, savory lunch.

French rabbit stew braises disjointed rabbit in butter with white wine, beef stock, bacon, small white onions, mushrooms, and garlic. A rustic country braise with a built-in flour-thickened sauce.

Cuban-style black beans simmered with green pepper, garlic, cumin, and oregano, finished with a splash of red wine vinegar. Simple, saucy, and full of sofrito flavor.

Raspberry sorbet spiked with Beaujolais wine, lemon juice, and a touch of cream. A jewel-toned grown-up dessert with a smooth, scoopable texture. No ice cream maker required.

Cabernet Sauvignon sorbet made with fresh red grape juice and lemon, served over sliced kiwi. A sophisticated frozen dessert with real wine and fruit flavor.

Rustic herb and barley stew with rabbit, leeks, garlic, and sage simmered until fall-off-the-bone tender. Pearl barley thickens the broth into a hearty, one-pot meal.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Easy ham and beans casserole with sausage, navy beans, white wine, and ground cloves. A hearty, slow-baked one-pot meal served with hot cornbread.

Panfried Chicken with Ancho Chiles & Mushrooms recipe

Figs in Cabernet Sauvignon with Almond Ice Cream recipe

Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.

Roasted pumpkin or butternut squash tossed in a Sicilian agrodolce of caramelized onions, red wine vinegar, sugar, and fresh mint. A vegetarian side dish bursting with sweet-sour contrast.

Grilled turkey kielbasa simmered with sauerkraut, white wine, onion, and sweet red pepper for a lighter take on the Alsatian classic. Just 5 ingredients and 25 minutes from start to plate.

Baked chicken with sliced peaches and walnuts in a white wine butter sauce. Fruity, nutty, and golden with a whole wheat flour coating.

Silky pureed potato and leek soup simmered in white wine and fish stock, finished with milk and topped with tender poached fish. A light, elegant fish soup that works hot or chilled.

A succulent and scrumptious pot roast that is simmered to perfection with onions, carrots, tomatoes and dry red wine.