The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust...
Author: Walter Manzke
This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll be "hooked."
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Author: Jenny Rosenstrach
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour...
A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.
Author: Jason Radlinger
A quick and easy recipe for Pears Poached in Red Wine.
Author: Anthony Bourdain
Author: Victoria Granof
Author: Sheila Lukins
Bone-in lamb shoulder chops turn meltingly tender and enrich a broth packed with garlic and rosemary in this Instant Pot dinner.
Author: Anna Stockwell
A quick and easy recipe for Red-Wine-Braised Duck Legs
Author: Lillian Chou
How to Make Baked Ziti with Spicy Pork and Sausage Ragù
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
Author: Ellie Krieger
Author: Peter Rasmussen
This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.
Author: Debi Mazar
Crispy bits of chorizo, tender chickpeas, and a splash of Sherry vinegar give this simple weeknight braise a decidedly Spanish vibe and hearty bite.
Author: Mindy Fox
Author: Michael Mina
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Author: Sheila Lukins
Author: James Beard
Author: Andrea Albin
Author: Maggie Ruggiero
Author: Franco Luise
Author: Bruce Aidells
Author: Abigail Kirsch
Author: Suzanne Goin
Author: Wolfgang Puck
The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.
When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead...