Best Food With Wine

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You may have heard it said that food and wine are like lovers. They need each other, and what a joy the combination can be! Food with Wine was created to celebrate the best of those pairings in hopes of encouraging you to try something new and exciting. Ultimately, I’d love for you to enjoy your favorite drinker unwind over good friends, great food, and perhaps even a few laughs—with or without wine

Best Food With Wine

Short Ribs with Mushrooms and Spring Vegetables

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Short Ribs with Mushrooms and Spring Vegetables

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To layer the flavors in this dish, chef Rory Herrmann marinates beef short ribs and vegetables in red wine overnight, then uses the marinade in the braise as well. Spring vegetables help lighten the rich stew.

Chorizo Poached in Red Wine

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Chorizo Poached in Red Wine

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This smoky Spanish sausage with garlic is cooked gently in red wine until it’s plump and juicy.

  • Jean-George Vongerichten’s Tips for Cooking with Wine
Beef Stew in Red Wine Sauce

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Beef Stew in Red Wine Sauce

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For this beef stew, Jacques Pépin uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends.

  • Rich Beef Stews
Pan-Roasted Veal Chops with Cabernet Sauce

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Pan-Roasted Veal Chops with Cabernet Sauce

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To make the wine sauce in this elegant veal dish even more complex, use demiglace (concentrated veal stock) instead of beef stock and flour. (Available at dartagnan.com)

  • Veal Recipes
Spice-Glazed Lamb Chops with Red Wine-Coffee Pan Sauce

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Spice-Glazed Lamb Chops with Red Wine-Coffee Pan Sauce

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Ancho chile powder seasons these large lamb chops, which are topped with a great pan sauce made with beef broth, red wine and coffee.

Beef Bourguignon

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Beef Bourguignon

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Chef Ludo Lefebvre shares how to make the classic red wine stew from scratch. A dry Burgundy is key here, making the red wine soaked meat perfectly tender. This dish is ideal served with mashed potatoes.

Pork Tenderloin with Roasted Strawberry–Merlot Sauce

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Pork Tenderloin with Roasted Strawberry–Merlot Sauce

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Chef Alex Hrabovsky leans on savory pork drippings and lush Merlot to balance the sweet-tart strawberries in this rich sauce for pork tenderloin. A gentle finish in the oven keeps the pan drippings from over-reducing.

Poached Eggs with Red Wine Sauce

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Poached Eggs with Red Wine Sauce

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Anne Willan, founder of the prestigious École de Cuisine la Varenne in France, expounded the virtues of cooking with wine and shared a recipe for classic oeufs pochés en meurette, a Burgundian preparation reminiscent of eggs benedict, with egg-topped buttered toast rounds.

Red Wine BBQ Chicken

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Red Wine BBQ Chicken

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Leftover red wine gets repurposed into a sweet, sticky and luscious barbecue sauce in this easy chicken recipe from Food & Wine’s Justin Chapple. All you need is a Pinot Noir on hand.

Charred Vegetable Ragù

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Charred Vegetable Ragù

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Kelsey Youngman uses the broiler to infuse her hearty vegetarian ragù with smoky richness. Plenty of cremini mushrooms, Parmigiano-Reggiano, and dry red wine round out the sauce on the stove. This is a ragù you’ll want again and again.

Red Wine Venison Stew

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Red Wine Venison Stew

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Made with venison, this stew is intensely flavored and has a silky, thick sauce that clings to the vegetables and meat as they slowly cook together. You’ll need 1 1/2 cups of a full-bodied, rich red wine (such as Cabernet Sauvignon or Syrah).

Steak and Brassicas with Red Wine Sauce

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Steak and Brassicas with Red Wine Sauce


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The brassicas here include baby cauliflower, cute 2- to 4-inch heads that come in vibrant colors like green, orange and purple as well as the usual ivory.

Red Wine Chocolate Snack Cake

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Red Wine Chocolate Snack Cake


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We all cook with red wine, but Justin Chapple makes the case for baking with it as well. Cabernet Sauvignon adds fruity notes that brighten this dark chocolate cake, which is great for a midday snack or casual dessert.

Steak Au Poivre with Red Wine Pan Sauce

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Steak Au Poivre with Red Wine Pan Sauce

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Red wine pan sauce is an amalgamation of fond (those browned bits left in the pan after searing meat), shallots, broth, good-quality red wine, and a few pats of butter to bind it all together and thicken it to a syrupy consistency. A perfect interplay of acid from the wine and sumptuous fat, the sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak.

Coq au Vin

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Coq au Vin

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The traditional dish usually marinates overnight, but this lighter, quicker version is equally delicious.

Short Rib Bourguignon

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Short Rib Bourguignon

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The French created beef bourguignon to turn tough beef into a delicious dish. Aaron Barnett upgrades it with short ribs.

Red-Wine Spaghetti with Walnuts and Parsley

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Red-Wine Spaghetti with Walnuts and Parsley

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This recipe, adapted from New York City pastry chef Gina DePalma, is truly greater than the sum of its parts. Who knew that basic dried pasta, simply boiled in red wine, could develop such complex flavor?

Recipes That Call for Wine, So You Can Drink More Wine

  • Image may contain Animal Seafood Food Sea Life Lobster Cutlery Spoon Dish Meal Clam Invertebrate and Seashell
  • Mussels with White WineSpoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.VIEW RECIPE
  • Image may contain Food Dessert Cake Pie Apple Pie and Bread
  • Pear Pie with Red Wine and RosemaryRed wine in a pie? Don’t knock it ’til you try it.VIEW RECIPE

WATCHEvery Way to Cook Bacon (50 Methods)

  • Image may contain Food and Steak
  • Skirt Steak with Shallot Pan SauceDry white wine deglazes the pan, picking up all the tasty “brown bits.”VIEW RECIPE
  • Image may contain Food Dish Meal and Pork
  • Red Wine-Braised BrisketYou know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.VIEW RECIPE
  • Image may contain Cutlery Fork Food Meal Dish Animal Seafood Sea Life Lobster and Bowl
  • White Wine–Braised ChickenThis is an infinitely customizable dish: Try different fresh herbs, add thinly sliced vegetables, or throw in some spices.VIEW RECIPE
  • Image may contain Food Dessert Chocolate Cookie and Biscuit
  • Darkest Chocolate Cake with Red Wine GlazeThe great thing about this cake? It’s not fussy. You can just pour the glaze over and it sets. Done.

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