Recipes in "Wine" category| Page 2

Sirloin with Red Wine and Mushroom Sauce

Green Beans with Mushroom Madeira Sauce

Wine Braised Brisket With Butternut Squash

This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter...

Author: Liz Alpern

Mango Wine Cooler

Peach White Wine Sangria

Mulled Wine Cranberry Sauce

Champagne Punch with Ginger, Lemon, and Sage

This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.

Author: Anna Stockwell

Roast Rack of Lamb with Madeira Peppercorn Reduction

Homemade Pappardelle with Bolognese Sauce

Author: Kate Ewald

Panna Cotta with Strawberry Vin Santo Sauce

Roast Prime Ribs of Beef with Shiitake Pan Gravy

Lentil Bolognese

Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and...

Author: Anna Stockwell

Mango Cucumber Wine Cooler

Author: Eric Werner

Cranberry Rosemary Wine Jelly

Classic Sangria

Stir Fried Shanghai Bok Choy with Ginger

Author: Grace Young

Campari Spritz

Dry rosé and lemon soda complement the citrusy flavor of Campari and make for a beautifully vibrant cocktail.

Author: Kat Boytsova

Mussels à la Marinière

Clam Toasts with Pancetta

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).

Chinese Barbecued Pork

Author: Su Mei Yu

Mulled Red Wine

Holiday Ham with Riesling and Mustard

Author: Bon Appétit Test Kitchen

Pomegranate Prosecco Punch

The holiday season calls for toasts, which, in turn, call for bubbly. Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory punch rich with fruity, tart pomegranate juice...

Author: Lillian Chou

Marsala and Dried Fig Crostata

Paccheri with Shellfish, Squid, and Tomatoes

Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.

Author: Ignacio Mattos

Turnip Cake (Law Bock Gow)

This is the delicious savory cake served in dim sum houses throughout the year and, most auspiciously, on New Year's Day as a symbol of prosperity and rising fortunes. Turnip cake is made with Chinese...

Author: Grace Young

Rhubarb Spritzer

Clams with Chorizo, Leeks, Tomato, and White Wine

You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.

Author: Anthony Bourdain

Pears Poached in Port and Cranberry Juice with Port Syrup

Set It and Forget It Roast Pork Shoulder

Put this garlic-rosemary pork roast on your Holiday table, right next to-or instead of-the turkey.

Author: Rick Martinez

Lemon Verbena and Summer Fruit Gelée

Author: Andrea Albin

Salmon with Mushroom Orzo and Red Wine Sauce

Orange Honey Sauce

Leeks in Red Wine

Five Spice Duck with Butternut Squash Ravioli and Broccoli Rabe

Spaghetti with Octopus Braised in Red Wine

Mushrooms with Garlic and Madeira

Rabbit Ragù

Gingerbread Trifle With Candied Kumquats and Wine Poached Cranberries

Youll need a 7 3/4-inch-diameter trifle dish that is at least 4 3/4 inches deep. The recipe makes an extra gingerbread cake; have it for breakfast the next morning. If you prefer to make 12 individual...

Author: Claudia Fleming