facebook share image   twitter share image   pinterest share image   E-Mail share image

Veal Osso Buco

Author: Rick Tramonto

Red Wine Beef Stew

...

Author: Sara Quessenberry

Oven Risotto with Crispy Roasted Mushrooms

Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

Author: Anna Stockwell

Basic Mead

The mead you make with this recipe will reflect the qualities of the honey you use. Consult our guide to mead and consider using a first-rate varietal honey. Because mead is fairly high in alcohol (10-...

Shrimp Risotto

A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.

Braised Veal Shanks

Author: Anthony Bourdain

Beef Braised in Barolo

Author: Lidia Bastianich

Rigatoni with Meat Sauce

This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan-it makes the pasta more flavorful.

Author: Marge Perry

Braised Leeks, Peas, and Lettuce

When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for brunch.

Author: Tara O'Brady

Vegetarian Skillet Stuffed Shells

Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made...

Author: Anna Stockwell

Steamed Fish With Ginger and Scallions

This is a classic preparation for a whole steamed fish. Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year.

Author: Hsiao-Ching Chou

Jacques's French Potato Salad

Author: Julia Child

Mussels with Coconut Curry Sauce

Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.

Bolognese Meat Sauce

Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor. This is Marcella Hazan's Bolognese recipe.

Author: Marcella Hazan

Miso Glazed Sea Bass

At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.

Chicken Sauté with White Wine

Author: James Beard

French 75

This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...

Author: Eben Freeman

Spicy Beef with Peppers

Author: Grace Young

Venison with Mushroom Wine Sauce

Author: Ellie Krieger

Black Cod with Miso

Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.

Author: Nobuyuki Matsuhisa

Quince and Almond Tart With Rosé

Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.

Author: Claire Saffitz

Cheese Fondue With Beer and Bourbon

Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

Author: Ludo Lefebvre

Wine Braised Brisket with Tart Cherries

Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you...

Author: Melissa Roberts

Cabernet Cranberry Sauce with Figs

Author: Gina Marie Miraglia Eriquez

Wine Braised Leg of Lamb With Garlic

Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What...

Simple Ponzu Sauce

Serve this easy Japanese sauce with summer rolls, sushi, or dumplings.

Author: Andrew Knowlton

Coq au Vin

Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.

Broccoli Sautéed in Wine and Garlic (Broccoli al Frascati)

Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.

Author: Mario Batali

3 Ingredient Mussels With White Wine and Pesto

These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.

Author: Molly Baz

Wine Braised Pork Loin

An easy Wine-Braised Pork Loin recipe

Chinese Barbecued Pork

Author: Su Mei Yu

Spicy Cornbread Stuffing with Chorizo and Sweet Potatoes

This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.

Author: Rick Martinez