Foods by "White Wine" category| Page 7

Vanilla Poached Pineapple

Author: Paul Grimes

Whole Snapper

Author: Kris Wessel

Lobster Shepherd's Pie

Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.

Author: Claire Saffitz

Mussels with Tomato Broth

Sun Dried Tomato Sauce

Author: Jeff Tunks

Salmon and Vegetable Chowder

Author: Lynda Hotch Balslev

Mussels au Gratin

Author: James Beard

Chicken and Andouille Sausage Ragù

Sauteed Fresh Chanterelles

Spaghetti with Lobster and Mussels

Mussels with Roasted Potatoes

Chicken Sauté with Paprika Sauce

Crispy Chicken Thighs with Spring Vegetables

The rich and zesty pan sauce is what makes this simple, seasonal supper something you'll want to eat again and again.

Author: Anna Stockwell

Sauteed Langoustine with Chardonnay Reduction

Author: Laurent Gras

Pumpkin Seed Crusted Trout

Linguine and Clams with Tomato Fennel Salsa

Farfalle with Forest Mushrooms, Peas, and Parsley

Caramelized Onion and Wine Braised Brisket with Glazed Vegetables

Spaghetti with Fresh Clams, Parsley, and Lemon

Ziti with Kielbasa and Sauerkraut

Gruyère Fondue with Salsa Verde

Make Ahead Gravy

The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!

Author: Andy Baraghani

Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes

Author: Bruce Aidells

Shellfish Stew Provençale

Tagliatelle with Mussels, Clams and Pesto

Braised and Roasted Pork Shanks With Prosciutto and Porcini Mushrooms

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Veal Chops with Lemon, Olives, Roasted Tomatoes, and Caper Berries

Fillet of Trout with Tomato

Author: Daniel Young

Olive Oil Poached Salmon and Braised Artichokes with Sauvignon Blanc

Author: Walter Manzke

Spinach, Pear and Green Bean Salad with Riesling Dressing

Linguine alla Carbonara

Quick Paella

Ham Hock and White Bean Stew

If you can't find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they'll cook a lot faster, so give the ham a 30-minute head start.

Author: Claire Saffitz

Fricassee of Game Hen with Creamy Leeks and Vadoum

This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.

Author: Paul Grimes

Duck Two Ways With Clementine Fig Relish

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

Author: Andy Baraghani

Swiss Fondue

Braised Chicken with Leeks and Morels

Steamed Mussels with Lemon Saffron Sauce

Escargot With Garlic Parsley Butter

Sadly, you're not going to be able to waltz down to the corner store and pick up escargots and shells. We ordered the Saveurs brand, along with the shells, from Amazon. This recipe is worth the wait.

Author: Ludo Lefebvre