Foods by "White Wine" category| Page 2

Roast Chicken with Pancetta and Olives

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Author: Toni Oltranti

Pork Cassoulet

Author: Victoria Granof

Rib Eye Steaks with Béarnaise Butter

Provençal Braised Lamb Chops

Author: Paul Grimes

Garlic Rosemary Jelly

Cream of Artichoke and Jerusalem Artichoke Soup

Scallop Sauté with Miso Sauce

Author: Harumi Kurihara

Lamb Shanks with Tomatoes and Fresh Herbs

Sea Bass with Tomatoes and Onions

Cider Braised Chicken with Apples and Kale

Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.

Author: Anna Stockwell

Seared Sea Bass with Fresh Herbs and Lemon

An easy Seared Sea Bass with Fresh Herbs and Lemon recipe that can be prepared in 45 minutes or less.

Chicken in Riesling

Author: Ruth Cousineau

Skillet Stuffing With Italian Sausage and Wild Mushrooms

Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and baking the stuffing in the same skillet saves time...

Author: Anna Stockwell

Pork Loin Roast with Fennel Garlic Rub

Author: Shelley Wiseman

Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes

Author: Bruce Aidells

Risotto with Artichoke Hearts, Prosciutto, and Red Bell Pepper

Dried Fruit Compote with Vanilla and Orange

Fettuccine with Morels, Asparagus, and Goat Cheese

Wine Braised Chuck Roast with Onions

Chili Lime Cream Sauce

Mussels in Cream Sauce

Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert. See how to clean mussels.

Wild Mushroom Soup with Sherry

Mussels with Basil Cream

Crown Roast of Pork with Dirty Rice Stuffing and Creole Mustard Sauce

Roman Style Fish Soup (Zuppa di Pesce alla Romana)

Author: Michele Scicolone

Halibut with Capers, Olives, and Tomatoes

Author: Mark Taylor

Pasta with Clams

Roasted Red Snapper with Olives

Gratineed Chicken in Cream Sauce (Poulet à la Fermiere)

Roasted Corn, Wild Mushroom and Spinach Risotto

Rack of Lamb with Red Currant Wine Sauce

Strawberry and Peach Sangria

Twelve Fruit Compote

Author: Tony Litwinko

Potato, Leek, Gruyère and Oyster Mushroom Gratin

Nectarine and Blueberry Clafouti

Chicken Piccata

Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.

Author: Chris Morocco

Yellow Tomato Soup

Chicken Breast Amandine

Lemon Chicken with Parmesan Crostini

Creamed Crab with Artichokes

Wild Mushroom Ravioli in Porcini Broth

Turkey for Two With Pan Sauce Gravy

This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner. While the turkey roasts, its juices mingle in the pan with aromatics and just enough cornstarch to...

Author: Anna Stockwell

Artichoke, Potato, and Portobello Mushroom Casserole

Author: David Downie

Poached Wild Salmon with Peas and Morels

This simple yet luxurious preparation is delicious with fresh wild king salmon, though you can use any of your favorite salmon varieties.

Author: Melissa Hamilton

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...

Chilled Blueberry Soup

Author: Victoria Granof

Clams with Spicy Tomato Broth and Garlic Mayo

If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.

Author: Andy Baraghani

Risotto Croquettes with Mozzarella and Prosciutto

Seared Halibut with Haricots Verts, Scallions, and White Wine Sauce

Author: Alfred Portale

Quick Thanksgiving Turkey with Lemon Garlic Butter

What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in...

Author: Anna Stockwell

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