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cooking.nytimes.com
This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil It's the perfect treatment for almost any summer squash.
www.chowhound.com
A rich, custard-filled champagne cupcakes recipe.
www.allrecipes.com
Lemon perks up this chicken in wine sauce, an easy company favorite.
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A great creamy salad dressing with a touch of sweetness and a hint of mustard and garlic. It whisks up beautifully and the flavors improve with chilling. Try it on a salad or use as a dressing for your favorite sliced chicken sandwich.
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I have always made this recipe with chicken breasts until my daughter became a vegetarian and asked me to adapt the recipe for tofu.
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Salmon fillets are marinated in a tangy soy sauce and white wine blend, then tossed on the grill!
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Impress your guests with this deceptively simple saute of butter, garlic, wine, Parmesan cheese and shrimp. Serve over hot linguine and garnish with chopped parsley.
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Brisket is marinated in a red wine and vinegar blend then slow roasted in the oven until fork tender. I wanted to find a way to make beef brisket that wasn't a BBQ recipe but wasn't just plain beef either. This is what I came up with and my family LOVED it.
www.allrecipes.com
The sweet, light rolled omelet from Japan makes a great addition to your sushi platter--or your lunch box.
www.delish.com
This homemade spicy tomato ketchup is great with chicken and even better with burgers.
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Ripe pears poached in white wine add a fresh taste to this sweet potato mash.