Treat yourself to a glass of your favorite red or white wine, then use the rest to infuse classic dishes like beef bourguignonne or steamed clams with lots of flavor.
Wine has its place in delicate seafood dishes as well as robust meaty ones. Giada De Laurentiis' citrusy shrimp scampi stays extra moist and tender during cooking, thanks to juicy chopped tomatoes and a touch of dry white wine.
Add Burgundy or another dry red wine to this beef dish for an intense flavor. "Bourguignon" is French for "in the style of Burgundy," so red Burgundy (or Pinot Noir) is a traditional pairing.
Many exercise enthusiasts shy away from carbs, not realizing they are imperative for high-powered energy production. Sweet potatoes are a user-friendly and versatile option for meals and snacks. Make a batch of chips to snack on or soup to sip on before an afternoon exercise class, or shred and saute sweet potatoes in a skillet with eggs for a post-workout breakfast.
For an impressive date-night dinner, saute chicken roll-ups until golden brown, then slice and top them with a rich mushroom-and-white wine sauce. To really complete the meal, serve the chicken with a glass of crisp Sauvignon Blanc.
Once the alcohol cooks off, the dry white wine used in this hearty stew leaves behind a mildly acidic flavor that cuts the intensity of the meaty sausage.
When cooking halibut, you want the end result to be tender flakes of white fish, and white wine is crucial in achieving that end. Season the fish and vegetables with a wine-and-herb marinade before sealing it all in parchment. That way, the moisture will allow the fish to steam instead of roast in the oven.
Crispy-Skin Arctic Char with Butter-Braised Cabbage
Dry white wine, apple cider vinegar and butter combine to create an aromatic and tangy braising sauce for hearty red cabbage. Pair it with crisp pan-fried arctic char for an easy and elegant meal.
The secret to transforming a ho-hum dinner is all in the sauce. Just let dry red wine, mint and orange zest come together with fresh plums in a pan over a little heat, swirl in a little butter, and slather the vibrant sauce over seared chops.
When you're looking for an impressive yet low-maintenance recipe, braised short ribs are a guaranteed success. Using a hearty red wine in the braising sauce imparts even more robust flavor to these intensely meaty, bone-in ribs.
Pot roast is a classic winter supper choice, and Ree's recipe is packed with flavor, thanks to an ample dose of red wine. For the best results, cook it low and slow: "If you cook the pot roast and it's too tough, it just hasn't cooked long enough," she says.
Don't even think about wasting those meaty browned bits stuck to the bottom of your roasting pan. With some beef, chicken or vegetable stock on hand, plus red wine and herbs, you're just minutes away from a rich homemade gravy.
Steam littlenecks and Tuscan kale in a broth of dry white wine and tomato paste until the kale wilts and the clams' shells pop open to expose the sweet, tender meat inside.
Wine certainly has its place in savory, slow-cooked dishes, but it can do wonders for dessert as well. Let this rich hot fudge sauce made with semisweet chocolate and red wine stand as evidence. For the best results, go for something in the middle of the sweet-to-dry scale, like Pinot Noir.
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