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cooking.nytimes.com
As elegant as they are delicious, poached pears are a splendid finish to dinners dressy or plain Here, the poaching syrup is red wine, honey and good cold-weather spices: cloves, cinnamon and star anise Look for pears that are ripe but still firm, and if you can, choose pears that have stems — they make for a more attractive dish
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Pork chops are browned then served in a cranberry and white wine sauce with fresh herbs. This is a quick and easy meal that is suitable for company or a weeknight dinner.
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I love sauerkraut, but a lot of it — canned or bagged — tastes like it's packed in battery acid. The flavor of the kraut itself may be good, but the...
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Add a little spice to those cold winter nights-Spiced Wine or Vin Brule'. Recipes vary from region to region-but this is our favorite!
Ingredients: red wine
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Get Green Salad and Napa Wine Vinaigrette Recipe from Food Network
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Get Ragout of Beef with Red Wine Recipe from Food Network
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The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard, and a little honey.
cooking.nytimes.com
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice Wild rice and corn contribute a New World character to this multicolored, multitextured risotto
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
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Chef John's recipe for fresh cherry tomato relish is delicious over grilled meat, chicken, or fish.
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Get Basil Gnocchi Recipe from Food Network