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Tuscan Porterhouse Steak with Red Wine–Peppercorn Jus
We pan-roast one of our favorite cuts of beef with the Tuscan stalwarts of garlic, rosemary, and thyme, then serve it with a velvety red-wine reduction.
Red-Wine Spaghetti with Broccoli
This recipe was inspired by a dish that Italian chef Alessandro Giuntoli made when he was at Osteria del Circo, in New York City.
Sautéed Beef with White Wine and Rosemary
Though slightly unconventional, white wine works incredibly well with steak. Serve this hearty main with your choice of rice, pasta, or seasonal salad.
Chicken Scallopini with White-Wine Tomato Sauce
The pan sauce for these scallopini—chopped tomatoes, white wine, chicken broth, olives, and basil—is bright and interesting, yet very comforting.
Roasted-Vegetable and Wine Sauce
Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Braised Chicken with Celery and Garlic
Celery—often dismissed as one of the produce world’s poorest relations—contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.
Wine-Braised Brisket with Tart Cherries
The cherry notes in Pinot Noir pair brilliantly with dried tart cherries, which plump up with winey beef juices to become little mini-pouches of flavor on their own.
Warm Frisée-Lardon Salad with Poached Eggs in Red-Wine Sauce
Two grand bistro classics meet here: the frisée aux lardons salad with a poached egg, and oeufs en meurette (poached eggs in a red-wine sauce).
Beef Cheeks Braised in Red Wine with Orange Zest
The flavor of the wine looms large in this meaty braise, lending an extraordinary savoriness to the melt-in-your-mouth carrots.
Linguine with Brussels Sprouts Barigoule
A Provençal barigoule is almost always applied to artichokes, but why limit yourself? Nutty-sweet Brussels sprouts take beautifully to the wine-lemon broth.
Chicken in Riesling
Though coq au vin made with red wine is perhaps the best-known incarnation of the French dish in this country, most regions of France have unique versions that take advantage of local wines.
Roast Turkey with Black-Truffle Butter and White-Wine Gravy
The butter, an excellent carrier of that unmistakable truffle flavor, moistens the turkey’s meat and crisps its skin during a high-heat roast. For this splendid centerpiece, a nuanced French shallot-wine sauce is just the thing.
Foie Gras Toasts with Sauternes Gelée
These little stacks of toasted and buttered bread, foie gras terrine, and Sauternes gelée—crisp, creamy, cool—will make you swoon and sigh.
French Red Onion Soup
In this redesigned French bistro classic, softened red onions join salty Manchego, and star anise gives the peppery broth a subtle undercurrent of sweetness.
Roast Chicken with Pancetta and Olives
Roasted with super-savory pancetta and olives, the garlicky meat stays moist in a shallow bath of white wine.
Red Wine Caramel Apples
Red wine reduction is a simple yet sultry addition to the caramel that enrobes these apples. Its rounded, fruity acidity balances the sweetness.
Halibut with Tomato-Saffron Vinaigrette
Halibut and basil may seem to make an odd couple but, in fact, their marriage is as winning as an old Billy Wilder romance. The dish is meaty, piquant, and fresh all at once.
Provençal Braised Lamb Chops
Lamb shoulder chops are an inexpensive cut that benefits from braising, and the wine really helps tenderize the connective tissues running through the flavorful meat.
Braised Chicken with Smoked Ham, Chestnuts, and Ginger
Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous.
Moscatel-Glazed Parsnips
Made from an amber dessert wine, Moscatel vinegar has apricot overtones and a faint, complex acidity.
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