Top-rated recipes, party ideas, and cooking tips to inspire you year-round. Get a full year for just $7.99! Chicken and Red Wine Sauce Quick Chicken And Wine Chicken Cordon Bleu II Baked Pork Chops I Amazing Pork Tenderloin in the Slow Cooker Best Marinara Sauce Yet Shrimp Lemon Pepper Linguini Italian Sausage, Peppers, and Onions Filet Mignon with Rich Balsamic Glaze Slow Cooker Beef Stew IV Asian Beef with Snow Peas Beef Tenderloin With Roasted Shallots Angel Hair Pasta with Shrimp and BasilThis recipe, adapted from pastry chef Gina DePalma, is truly greater than the sum of its parts. Who knew that basic dried pasta, simply boiled in red wine, could develop such complex flavor? Red wine is fantastic for more than just drinking. Here, incredible recipes that use red wine including rich stews and amazing sauces.17 Romantic Food & Wine Pairings From oysters and steak to chocolate fondue and fudge, we've paired some of our best recipes with a range of affordable and splurge-worthy wines.

Everything In This Slideshow Brandy cream sauce adds a special-occasion twist to classic pan-fried steak. Pair it with: A rich, full-bodied red; ) or Glen Carlou Syrah 2006 ($21.99, www.glencarlou.co.za). See Steak au Poivre recipe Chopped peanuts and a swirl of marshmallow creme dress up this retro dessert. Serve it with strawberries, orange slices, and angel food cake.Pair it with: A rich Shiraz; See Chocolate Fondue recipe Chicken with Creamy Mushrooms Though it looks fancy, this Italian-marinated chicken smothered in creamy mushroom sauce is ready and on the table in just 30 minutes.Pair it with: A crisp, fruity white or rose; See Chicken with Creamy Mushrooms recipe Celebrate Valentine's Day with a natural aphrodisiac -- oysters -- paired with a simple mixed-green salad or shrimp cocktail.Pair it with: Bubbly; See Roasted Oysters recipe Country French Beef Stew Make this pot roast stew ahead and reheat it before dinner -- it tastes even richer after it sits overnight.

Pair it with: A spicy red; See Country French Beef Stew recipe Roasted Red Pepper Lasagna Layers of tangy peppers and creamy goat and ricotta cheeses put a festive spin on classic lasagna.Pair it with: A classic Chianti; See Roasted Red Pepper Lasagna recipe See Almond Biscotti recipe The sweetness in raisins and peanuts balances spicy curry in this mouthwatering dish.Pair it with: A sweet, medium-bodied wine to temper the spice of the dish; See Chicken Curry recipe Tuna Steaks with Fresh Tomato Sauce For a delicious dish ready in just 18 minutes, top grilled tuna steaks with our zesty homemade salsa.Pair it with: A California Pinot Noir; See Tuna Steaks with Fresh Tomato Sauce recipe Serving rich and creamy bisque is a delightful way to indulge your sweetie -- and this recipe is easy and elegant.Pair it with: A rich and buttery California Chardonnay; See Easy Crab Bisque recipe Tuscan Lamb Chop Skillet This quick and easy lamb dish looks impressive, tastes delicious, and is ready and on the table in just 20 minutes.

Pair it with: A dry red; best italian wine in indiawe love the full-bodied Marchesi de' Frescobaldi Cabernet Sauvignon-Sangiovese Toscana Castiglioni 2006 (www.frescobaldi.it, $23.99).best rated wines of 2015 See Tuscan Lamb Chop Skillet recipebest wine tour in new jersey This decadent seven-ingredient fudge is so easy you can even make it in the microwave.red wine dry scale See Simple Fudge recipegood wine for spanish food A horseradish cream sauce flavors tender roast beef; best way to buy wine in bulk

serve it with our simple mushroom tumble.buy wine ireland online See Slow-Roasted Beef Tenderloin recipewine and beer for 50 Scallops with Dill Saucebeer and wine cafe These broiled scallops are served with an easy-to-make tartar sauce -- all ready and on the table in less than 30 minutes.Pair it with: An ultra-crisp New Zealand Sauvignon Blanc; try Babich Sauvignon Blanc Marlborough 2008 ($14, www.babichwines.co.nz). See Scallops with Dill Sauce recipe Nothing says celebration like this French classic; serve it with a simple mixed green salad.Pair it with: A medium-bodied red; See Coq au Vin recipe Roasted red pepper relish adds a special twist to classic crab cakes; complete the meal with our Sharp and Sweet Green Salad.Pair it with: An oft-dry Riesling;

See Crab Cakes recipe See Sharp and Sweet Green Salad recipe All-Time Favorite Italian RecipesYou know those bottles of wine you picked up because they were on sale, and now you're wondering what you are going to do with them? I've got your answer: Cook and bake with the wine. You probably wouldn't want to cook with a special bottle of wine but those wild-card bottles collecting dust in the pantry -- why not? When I think of wine, I think of a great fat substitute in recipes. I'm probably unusual in this regard, but I actually use wine more often in cooking than I do as a beverage with dinner. When you take some of the fat out of dishes, you usually need to add another ingredient to replace the lost moisture. Here are some examples of how wine can do just that: Instead of sauteing veggies in heaps of butter or oil, you can saute them in a smaller amount of oil plus some wine for flavor and moisture. Instead of making a marinade with 1/2 cup of oil, decrease the oil to 1/4 cup and add 1/4 cup wine.

Instead of adding 3/4 cup of oil to a cake mix recipe, add 3/4 cup of white or dessert wine to the batter. Here are my favorite ways to use wine in light cooking: Wine helps cook and add flavor to fish. Deep-fried fish dipped in tartar sauce, albeit tasty, defeats the nutritional purpose of eating fish. One way to add flavor and moisture to fish without adding fat is to cook it with wine. You can add wine to the pan while the fish is simmering, poach the fish over a saucepan of boiling wine, or drizzle fish with a tablespoon or two of wine and bake it in a foil package. Wine is a great ingredient in marinades. Wine is basically an acid ingredient (which helps tenderize the outside of the meat) and it has a lot of flavor. The wine-based marinade helps keep meat, poultry, or seafood moist while it cooks, too. Wine can help cook and simmer foods. Add wine to dishes you're cooking in a skillet on the stove, in a slow cooker, or in the oven. Simmered along with the food, it adds flavor and moisture to whatever dish you're making.

Wine can be used in baking, too! For certain types of cakes, using wine or sherry in place of some of the fat not only lightens up the cake but adds complimentary flavors. 7 Secrets of Cooking With Wine Ready to start experimenting with wine cookery? Here are seven basics you should know. 1. Play off the subtle flavors in wine. Here are some of the subtle food-like flavors that can come through in wine -- which you may want to capitalize on by adding some to dishes containing these foods: White wine: melon, apple, pineapple, pear, citrus, vanilla, caramel, olives, and mushrooms Red wine: berries, peaches, currants, plums, cherries, oranges, chocolate, and coffee 2. Choosing dry vs. sweet A very dry wine has very few natural sugars remaining, and is usually higher in alcohol. In contrast, the sweeter wines still contain a larger amount of natural sugar from the grapes. So choose the type of wine depending on the flavor you want in the dish you're making.

3. Tannins and acid "Acid" is a term used to describe both red and white wines, and it refers to the sharp bite in the wine (much like you would experience with lemon juice or vinegar). Acid can help bring out the natural flavors in a mild food, such as fish (this is why fish is often served with an acidic wedge of lemon). Tannins are generally found in red wines; this word refers to the bitter element in the wine (similar to the bitterness you'll find in a strong cup of tea). The tannins in red wine pair well with strongly flavored dishes and hearty foods, like a nice juicy steak. "Tannins will act like palate cleansers when paired with foods high in protein, such as meat," says Marshall Rimann, host of The Wine Cellar, a radio show originating in Kansas City, Mo. 4. What type of wine should be used to cook which type of food? Generally, it's thought that a light-flavored wine goes best with delicately flavored foods. It would follow that a bold-tasting wine might do well in a boldly flavored dish.

Don't be afraid to do your own thing, but generally, light-colored meats like chicken and fish, are paired with light-colored wines (white) while dark-colored meats, like beef, are paired with dark-colored wines (red). What about the "other white meat?" You can serve either red or white with pork, says Rimann. "Red dinner wines go well with hearty or highly seasoned foods, such as beef, pork, game, duck, goose, and pasta dishes, while white dinner wines tend to work with dishes containing chicken, turkey, fish, shellfish, ham, and veal," he says. 5. Consider the preparation Rimann says it's important to consider not only the type of meat, but the way the meat is prepared when choosing a wine to use in cooking or serve at the table. For example, a dish heavy on the spices usually needs a full-bodied wine to stand up to it. One with a light or creamy sauce calls for a drier, light wine. 6. That last secret to cooking with wine: Have fun! Feel free to experiment while cooking or baking with wine.

Get creative, and try to invent new flavor combinations. And, after you've created something spectacular; don't forget to write down how you did it! Here are a couple of recipes to get you started. Merlot & Onion Roast 2 pounds beef top round roast, or similar (this roast is usually already trimmed of all visible fat) Salt and pepper 8-10 garlic cloves 1 1/2 teaspoons canola or olive oil 3/4 cup French onion soup, condensed, from a can (such as Campbell's) 3/4 cup merlot (or other mellow red wine) If your roast is the rolled-up type, remove mesh or ties from surface and unroll the roast. Arrange garlic cloves evenly on top, and then sprinkle freshly ground salt and pepper over the top. Roll the roast up (but don't put any mesh or ties back on). Start heating the canola or olive oil in a medium nonstick frying pan over medium-high heat. When hot, add the rolled-up roast to the pan and let the bottom brown for a couple of minutes. Flip and brown the other side (a couple minutes more).

Carefully place browned roast in slow cooker so that it remains rolled up. Pour onion soup concentrate and wine over the top. Cover and cook on LOW for about four hours. 1 box (18.25 oz) white cake mix 1 package (5 oz) instant vanilla pudding mix 1 teaspoon ground nutmeg 3/4 cup fat-free sour cream 3/4 cup chardonnay (or other white wine) 2 large eggs 1/2 cup egg substitute Preheat oven to 350 degrees. Spray the inside of a bundt pan with canola cooking spray, then dust with about 2 tablespoons of flour. Add cake mix, vanilla pudding mix, and nutmeg to mixing bowl and beat with electric mixer on LOW speed to blend well. Add the sour cream, wine, eggs, and egg substitute to mixing bowl and beat with mixer on medium speed for five minutes (scraping sides and bottom of bowl after a minute). Pour into prepared bundt pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes. Invert pan on serving plate carefully to release the cake.