

A warm, tangy, sweet vinaigrette made with real bacon fat, white wine vinegar, Dijon mustard, and red onion.

Pies hold a special place in Greek cooking, and prasopita (from “praso”, meaning leek) is one of those dishes I grew up watching my mother and grandmother make.

This Mushroom Ragu brings together earthy mushrooms, aromatic vegetables, and a splash of red wine in a thick, savory sauce.

These beef stew recipes travel across continents, showcasing how different cultures transform humble cuts of beef into rich, slow simmered deliciousness.

This Classic Christmas Cake is packed with dried figs, raisins, sultanas, and apricots soaked in sweet wine overnight.

Toasted country bread, crisp bacon, and fennel (both fresh fennel and fennel seed) make this dressing deeply savory and aromatic.

This festive Apple Cider Eggnog Cocktail combines spiced apple cider, creamy eggnog (or Austrian egg liqueur), and a splash of dark rum.

Buttery, golden garlic confit that spreads like magic on toasted bread—simple, elegant, and the perfect appetizer for everything from wine nights to Sunday suppers.

Frozen watermelon is combined with rosé wine for a light and refreshing summer beverage.

This authentic French potato salad recipe is based on Escoffier’s original Parisian version - no mayonnaise, just waxy potatoes soaked in white wine and tossed with fresh herbs and a light vinaigrette.

This hearty Cobb salad is loaded with shredded chicken, crispy bacon, blue cheese, and all the classic toppings.

Create an adorable broccoli craft with wine corks, felt, and pom poms! A fun, easy activity that may even inspire kids to enjoy their veggies!

We're having chicken with mushrooms in a white wine sauce tonight.

This light yet filling Chicken and Spinach Soap brings together tender chicken strips, fresh spinach, and Asian-inspired flavors like ginger and soy sauce.

This Red Wine Chocolate Cake takes classic chocolate cake up a notch with reduced red wine, deepening the chocolate flavor without making it taste like a glass of Merlot.

If you’ve never had rabbit – the meat is dark, like chicken thighs, and very moist and tender.