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.
Though slightly unconventional, white wine works incredibly well with steak. Serve this hearty main with your choice of rice, pasta, or seasonal salad.
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.
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.
A Provençal barigoule is almost always applied to artichokes, but why limit yourself? Nutty-sweet Brussels sprouts take beautifully to the wine-lemon broth.
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.
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.
In this redesigned French bistro classic, softened red onions join salty Manchego, and star anise gives the peppery broth a subtle undercurrent of sweetness.
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.
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.
