4,346 wine recipes

Add some sophistication to your beef this summer with this succulent dish made with red wine and a variety of spices.

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.

Italian crockpot chicken with mushrooms and sherry. Browned chicken, sauteed onions and mushrooms, deglazed sherry pan sauce, slow-cooked low and served over rice.

Pan-seared beef tenderloin steaks with a quick red wine pan sauce, butter, and scallions. A 25-minute restaurant-quality steak dinner for two with classic French technique.

Classic southern Italian marinara sauce with fresh Roma tomatoes, garlic browned in extra-virgin olive oil, and basil stirred in at the end. Just 6 ingredients, freezer-friendly.

Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.

Spiced hamburgers with chili powder, cumin, and cracked black pepper seared in cast iron, served with a shallot red wine pan sauce. Restaurant-style burgers at home.

Use this south of the border style chicken in your quesadilla's, panini's, pasta and other favorite dishes. Better yet, enjoy it on it's own!

Oven-braised pheasant in a white wine and stock sauce with peeled grapes stirred in at the end. A classic European game bird dish with an elegant, fruity finish.

Four-ingredient beef chuck braised in red wine and golden mushroom soup for 3 hours until fork-tender. A hands-off oven roast that makes its own rich, savory gravy.

Baked crab and mushroom casserole in a tarragon white wine cream sauce with dry mustard and hot sauce, topped with buttered breadcrumbs. A versatile classic you can also make with shrimp.

Red wine pot roast braised low and slow with 24 cloves of garlic, carrots, celery, and thyme. Fork-tender beef with a rich, butter-finished pan sauce strained from the vegetables.

Pasta in a light lemon wine sauce with thyme, dill, and Dijon mustard. A roux-based sauce using chicken broth and dry white wine instead of cream.

Pan-seared salmon finished in the oven with red wine, fish stock, and dried apricots, glazed with a butter-enriched pan sauce. An elegant French-inspired dish with sweet-savory depth.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.