Foods by "White Wine" category| Page 5

Orange and Roasted Garlic Shrimp Skewers

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.

Cider Braised Pheasant With Pearl Onions and Apples

Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to...

Author: Melissa Clark

Horseradish Crusted Salmon with Beet Sauce

Salmon Trout Poached in White Wine

Braised Chicken with Onions and Herbs

Author: Michael Rosloff

Spaghetti with Shrimp and Arugula

Fish Fillets with Grapefruit Tarragon Beurre Blanc

Poached Salmon in Aspic

Chicken with White Wine and Mushrooms

Author: Peggy Markel

Osso Buco Milanese

Swiss Fondue

Sauteed Baby Artichokes with Oven Dried Tomatoes and Green Olive Dressing

Garlic and Herb Braised Squid

Mussels and Fries with Mustard Mayonnaise

Author: Lillian Chou

Twelve Fruit Compote

Author: Tony Litwinko

Sautéed Chicken Paillards with Artichoke Hearts

Author: Ivy Manning

Halibut with Spicy Sausage, Tomatoes, and Rosemary

Nduja is a spicy, spreadable, fully cooked sausage; you'll find it at some Italian specialty stores.

Author: Nick Nutting

White Bean and Halibut Stew

Author: Bon Appétit Test Kitchen

Roasted Corn, Wild Mushroom and Spinach Risotto

Baked Pears with Sauternes Custard Sauce

Molasses Barbecue Sauce

Clams with Chorizo, Leeks, Tomato, and White Wine

You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.

Author: Anthony Bourdain

Sauteed Fresh Chanterelles

Quick Paella

Steamed Mussels with Pernod, Celery Root and Saffron Aïoli

Poached Oranges with Candied Zest and Ginger

Pan Seared Swordfish Steaks with Shallot, Caper, and Balsamic Sauce

Grilled Bacon Wrapped Chicken

This chicken is nice for an outdoor meal - grill some corn alongside, and set out a bowl of coleslaw. Or broil the chicken, boil the corn, and serve it...