Explore by Tags

Entries tagged with 'red wine'

Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream

Serious Eats Jennifer Olvera 1 comment

Red wine and herb-marinated beef tenderloin pairs with pan sauce and mint, parsley and dill-stippled horseradish cream. More

From A Polish Country House Kitchen's Red Cabbage with Cranberries

Serious Eats Kate Williams 2 comments

Braised cabbage is like the nerdy younger brother to the now hip fried brussels sprouts or effortlessly cool kale caesar salad. Grassy and cruciferous like its siblings, cabbage is simply bigger, bulkier, and (often) less flavorful. But if cabbage is prepared as it is in Anne Applebaum and Danielle Crittenden's From A Polish Country House Kitchen, it has a chance at popularity. More

Nigel Slater's Duck with Figs and Barolo

Serious Eats Kate Williams 4 comments

I'd never thought to pair the fruit with duck legs before reading Nigel Slater's Ripe. The simplicity called out to me. Duck, wine, figs and little else make for a rustic, easy meal. More

Peanut Butter Pot de Crème with Red Wine Suicide

Serious Eats Bravetart 4 comments

The red wine "suicide" is a really great way to use up a splash of this and a splash of that after a dinner party, but by no means do you have to use an assortment of wine. I've made this before using Grenache and Zinfandel, and both worked splendidly. More

Sweet Pick-Me-Up

Serious Eats Special to Serious Eats Post a comment

Coffee-infused wine and chocolate bitters makes this an excellent (but not too sweet) post-dinner drink. More

Wine-Braised Venison Neck

Serious Eats Chichi Wang Post a comment

Adapted from Bones by Jennifer McLagan... More

Time for a Drink: the New York Sour

Serious Eats Paul Clarke 1 comment

This simple twist on the whiskey sour made the rounds for several decades during the late 19th century under an assortment of names. A base of American whiskey (rye is the desired variety here) is fleshed out with a little fresh lemon juice and smoothed over with a touch of sugar; the crowning touch comes with a float of dry red wine. More

Dinner Tonight: Barley Risotto with Cauliflower and Red Wine

Serious Eats Nick Kindelsperger 7 comments

[Photograph: Nick Kindelsperger] I'm really not one for screwing around with recipes that have worked for hundreds of years. You know, mucking things up by substituting supposedly "healthier" or more "in vogue" ingredients. And believe me, risotto needs no help.... More

Dinner Tonight: Red Wine Spaghetti with Broccoli

Serious Eats Blake Royer 8 comments

I've long been mildly interested in the idea of cooking pasta in red wine, having seen it a couple times in various recipes, but before now I'd never tried it. Mostly, it just seemed like a waste of wine. But... More

What to Do With Leftover Wine: Mulled Wine Syrup

Serious Eats Michele Humes 17 comments

Did you wake up on New Year's morning swearing off the sauce forever? Do you have more half-empty bottles of vino than you know what to do with? Here's a way to repurpose the plonk, without the pain. More

Cook the Book: Grilled Steak with Red Wine Sauce and Bone Marrow

Serious Eats Lucy Baker 1 comment

A friend of mine once told me that at Ruth Chris, the popular national steakhouse chain, the chef melts a stick of butter over every ribeye, porterhouse, and T-bone as it leaves the kitchen. It's probably an exaggeration (an entire... More

Cook the Book: Blue Cheese Sirloin Burgers with Red Wine-Onion Jam

Serious Eats Lucy Baker Post a comment

There is only one ingredient that can improve on the superb combination of beef and red wine: blue cheese. For these blue cheese sirloin burgers with red wine-onion jam, excerpted from Bobby Flay's Grill It!, Bobby recommends using Cabrales, a... More

More Posts