Type what you have

Ingredients

• ✓ white wine
• leek
• water
• salt
• caper
• vinaigrette

Instructions

1. 1 Chop off the root and dark green ends off the leek. Keep only the whites and light green center. Slice leek in half lengthwise, then slice each half lengthwise into quarters.
2. 2 Pour water into a saucepan. Add white wine and salt, and bring to a simmer over medium heat.
3. 3 Add leeks to the hot liquid and reduce heat to medium-low. Cover saucepan and simmer until leeks are fork-tender, about 15 minutes.
4. 4 Meanwhile, pour capers into a mesh strainer and run under the faucet for about 5 minutes to wash off the brine.
5. 5 Strain leeks and arrange on plates. Sprinkle with vinaigrette and capers. Serve hot.

By Brian Genest

Ingredients

• ✓ white wine
• cooking spray
• steelhead trout fillet
• dijon mustard
• garlic
• lemon juice
• dill weed
• lemon pepper seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
3. 3 Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.

By Nora

Ingredients

• ✓ white wine
• olive oil
• mustard
• garlic
• lemon
• orange
• basil
• tiger prawn

Instructions

1. 1 In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
2. 2 Heat an outdoor grill to high heat.
3. 3 Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
4. 4 If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

By kathie

Ingredients

• ✓ white wine
• butter
• garlic
• lemon
• red pepper flakes
• black pepper
• mussel
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large stockpot over medium heat. Add garlic and let sizzle for about 30 seconds. Stir in lemon zest and red pepper flakes for about 45 seconds.
3. 3 Quickly pour wine into the pot and season with black pepper. Bring sauce to a boil; add mussels and cover immediately. Shake pot and let boil for 1 minute.
4. 4 Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover, and cook until all shells are open, 1 to 3 minutes.
5. 5 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ white wine
• potato
• vegetable oil
• onion
• bacon
• salt
• black pepper
• reblochon cheese

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled. Peel and slice potatoes.
2. 2 Heat oil in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add potatoes and bacon, cover, and simmer over medium-low heat for 15 minutes. Add wine, salt, and pepper.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
4. 4 Transfer potato mixture to the prepared baking dish and cover with Reblochon cheese.
5. 5 Bake in the preheated oven until cheese is melted and slightly browned, about 30 minutes.

By Valerie

Ingredients

• ✓ white wine
• vegetable oil
• hanger steak
• shallot
• beef broth
• anchovy fillet
• butter
• parsley
• chervil
• thyme

Instructions

1. 1 Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
2. 2 Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Purée sauce in the skillet with an immersion blender until smooth.
3. 3 Cut steaks into thin slices across the grain; spoon sauce over slices.

By gremlinhill

Ingredients

• ✓ white wine
• potato
• bacon
• butter
• onion
• creme fraiche
• reblochon cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil over high heat; add potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry, 1 to 2 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
3. 3 Cook bacon in a skillet over medium-high heat for about 5 minutes. Transfer bacon to a plate; discard grease. Melt butter in the same skillet. Add onions; cook and stir until translucent, about 5 minutes. Return bacon to the skillet. Add wine; simmer until nearly evaporated. Remove from heat.
4. 4 Place ½ potatoes into the prepared dish; spread ½ bacon mixture over top. Layer in remaining ½ potatoes, spread crème fraîche over top, then add remaining ½ bacon mixture. Remove and discard rind from Reblochon. Cut cheese into thin slices; layer evenly over top of casserole.
5. 5 Bake in the preheated oven until cheese is melted and slightly browned, about 15 minutes. Season with salt and black pepper. Serve hot.

By drodrigues101

Ingredients

• ✓ white wine
• all-purpose flour
• paprika
• chicken breast
• swiss cheese
• ham
• butter
• chicken bouillon granules
• heavy cream
• cornstarch

Instructions

1. 1 Mix flour and paprika together in a shallow bowl.
2. 2 Pound chicken breasts to a thickness of 1/4 inch. Place one slice Swiss and one slice ham onto each breast, leaving the outer 1/2 inch uncovered. Roll chicken over filling, dip in flour mixture to coat on all sides, and secure with toothpicks.
3. 3 Melt butter in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned on all sides, 5 to 8 minutes. Add wine and bouillon. Reduce the heat to low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Transfer chicken to a warm platter and remove the toothpicks. Whisk cream and cornstarch together in a small bowl; slowly pour into the skillet, whisking constantly to blend with remaining wine mixture. Cook, stirring often, until sauce thickens, 3 to 5 minutes.
5. 5 Pour sauce over chicken and serve immediately.

By Behr

Ingredients

• ✓ white wine
• escargot
• butter
• garlic
• mushroom
• cream
• flour
• tarragon
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
2. 2 Place escargots in a small bowl and cover with cold water. Let sit for 5 minutes to remove any canned flavor they may have. Drain escargots and pat dry with a paper towel.
3. 3 Melt butter with garlic in a large skillet over medium-high heat. Add escargots and mushroom caps; cook and stir until mushroom caps begin to soften, about 5 minutes.
4. 4 Whisk together wine, cream, flour, tarragon, and pepper in a small bowl until well combined. Pour into the skillet and bring to a boil. Cook, stirring occasionally, until sauce thickens, about 10 minutes. Remove from the heat.
5. 5 Place mushroom caps into the prepared baking dish, with the tops facing down. Spoon an escargot into each mushroom cap. Pour sauce from the skillet over mushroom caps, then sprinkle grated Parmesan cheese over top.
6. 6 Bake in the preheated oven until cheese has turned golden brown, 10 to 15 minutes.

By CraZee A

Ingredients

• ✓ white wine
• pork tenderloin
• tarragon
• garlic powder
• butter
• flour
• chicken bouillon granules
• mustard
• heavy cream
• almond
• green onion

Instructions

1. 1 With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
2. 2 Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
3. 3 Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.

By Diana N

Ingredients

• ✓ white wine
• chicken breast
• ham
• swiss cheese
• cream of chicken soup
• sour cream
• garlic powder
• parsley
• salt
• black pepper
• herb-seasoned dry bread stuffing mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.
3. 3 In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover.
4. 4 Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.

By Jennifer

Ingredients

• ✓ white wine
• mussel
• olive oil
• garlic
• roma tomato
• green onion
• parsley
• margarine
• butter
• salt
• pepper

Instructions

1. 1 Place mussels in a large bowl with enough cold water to cover; soak to remove any dirt or sand, about 20 minutes.
2. 2 Heat olive oil in a large stockpot over medium-low heat. Add garlic; cook 1 minute, but do not brown. Add tomatoes and green onions; cook until almost tender. Stir in wine, parsley, and margarine; bring to a boil. Boil until liquid has reduced by half, about 15 minutes; season with salt and black pepper.
3. 3 Add mussels to the pot, cover, and cook until shells are opened, about 10 minutes. Transfer mussels and sauce to a large serving bowl, discarding any mussels with unopened shells.

By Patti

Ingredients

• ✓ white wine
• butter
• russet potato
• bacon
• onion
• salt
• black pepper
• cayenne pepper
• creme fraiche
• reblochon cheese
• ripe washed rind cheese

Instructions

1. 1 Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
4. 4 Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
5. 5 When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
6. 6 Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.

By John Mitzewich

Ingredients

• ✓ white wine
• parchment paper
• tilapia fillet
• salt
• black pepper
• tomato
• garlic
• basil
• caper
• lemon juice
• butter
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked.
2. 2 Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets.
3. 3 Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
4. 4 Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

By Paula Hynick

Ingredients

• ✓ white wine
• olive oil
• chicken breast
• salt
• pepper
• penne
• pasta
• onion
• garlic
• mushroom
• creme fraiche
• sour cream
• parmesan cheese

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and sauté until browned. Add white wine and season with salt and pepper. Reduce heat to low and simmer until chicken is cooked through and juices run clear, about 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
3. 3 Cut cooked chicken into cubes; set aside. Add onion and garlic to the remaining juices in the skillet. Cook and stir until onions are tender, about 5 minutes. Add mushrooms and sauté until soft.
4. 4 Add cooked chicken, crème fraîche, and sour cream; stir until heated through. Serve chicken and sauce on top of cooked pasta. Sprinkle with grated Parmesan cheese.

By Kristel A Ivy

Ingredients

• ✓ white wine
• sesame seed
• black sesame seed
• shichimi togarashi
• pork tenderloin
• kosher salt
• canola oil
• shallot
• ginger
• lime juice
• whipping cream
• soy sauce
• white miso paste
• butter
• kosher salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
3. 3 Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
4. 4 While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
5. 5 To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.

By Ryan Nomura

Ingredients

• ✓ white wine
• chicken breast
• lemon
• shallot
• olive oil
• garlic
• lemon
• red wine vinegar
• olive oil
• lemon zest
• salt
• black pepper
• arugula
• cherry tomato

Instructions

1. 1 Marinate the chicken: Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to a thickness of 1/4 inch. Whisk wine, lemon juice, shallot, olive oil, and garlic together in a shallow bowl. Add chicken breasts to the bowl and marinate for 15 minutes.
2. 2 Meanwhile, make the salad: Whisk lemon juice, vinegar, olive oil, lemon zest, and 1/4 teaspoon each salt and pepper together in a large bowl. Add arugula and tomatoes; toss to combine.
3. 3 Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
4. 4 Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.
5. 5 Cook chicken on the preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

By Megan

Ingredients

• ✓ white wine
• olive oil
• shrimp
• red pepper
• onion
• garlic
• fennel seed
• thyme
• tomato paste
• tomato
• basil
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
2. 2 Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

By MICHELLE_F

Ingredients

• ✓ white wine
• olive oil
• chive
• preserved lemon
• champagne vinegar
• sockeye salmon fillet
• salt
• black pepper
• shallot
• butter
• chive
• preserved lemon
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.
2. 2 Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.
3. 3 Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.
4. 4 Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.
5. 5 Bring white wine and shallots to a simmer in a large saucepan. Cook until volume is reduced by half, about 5 minutes. Reduce heat to medium-low. Add butter, whisking constantly until melted. Move saucepan on and off the heat so sauce is just hot enough to melt butter, but never simmering.
6. 6 Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.
7. 7 Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.

By MarxFoods

Ingredients

• ✓ white wine
• all-purpose flour
• egg
• chicken breast
• olive oil
• chicken broth
• butter
• lemon
• parsley
• salt
• pepper
• water
• cornstarch

Instructions

1. 1 Gather all ingredients.
2. 2 Dredge chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour again to coat both sides. Repeat with remaining chicken.
3. 3 Heat oil in a nonstick skillet over medium heat. Add chicken and sauté until almost cooked through, about 4 minutes per side. Transfer to a paper towel-lined plate.
4. 4 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.
5. 5 Heat chicken broth, wine, butter, lemon juice, parsley, salt, and pepper in a medium saucepan over medium-low heat, stirring occasionally, until butter melts. Stir water and cornstarch together in a small bowl until combined; add to broth mixture and cook until it thickens slightly, 2 to 3 minutes.
6. 6 Place chicken into the prepared baking dish and pour sauce over top.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Elaina

Ingredients

• ✓ white wine
• chicken thigh
• garlic powder
• onion powder
• salt
• black pepper
• olive oil
• white mushroom
• garlic
• herbes de provence
• onion
• chive
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
3. 3 Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
4. 4 Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
5. 5 Move mushrooms to one side of the skillet and place 3 onion rings into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion rings and chicken thighs in the skillet.
6. 6 When all the onion rings and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over top and cover.
7. 7 Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.

By Bibi

Ingredients

• ✓ white wine
• bacon
• chicken thigh
• shallot
• thyme
• rosemary
• garlic
• mushroom
• chicken stock
• salt
• black pepper
• butter
• flour

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Transfer to a paper towel-lined plate to drain; reserve drippings in skillet.
2. 2 Add chicken thighs to the skillet; cook until browned, 2 to 3 minutes per side. Add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute.
3. 3 Sprinkle bacon over chicken mixture; add wine. Simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet; simmer for 35 minutes. Taste sauce; adjust seasoning. Simmer until chicken is no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).
4. 4 Melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. Whisk paste into skillet until sauce is thickened, 1 to 2 minutes.

By Moon78ta

Ingredients

• ✓ white wine
• eggplant
• zucchini
• tomato
• yellow bell pepper
• red bell pepper
• onion
• cayenne pepper
• basil
• oregano
• garlic
• salt
• black pepper
• olive oil
• vinegar

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place eggplant, zucchini, tomato, bell peppers, and onion in a bowl. Add cayenne pepper, basil, oregano, garlic, salt, and pepper. Mix well to distribute everything evenly. Drizzle in oil, wine, and vinegar, mixing to coat all the vegetables.
3. 3 Pour vegetable mixture into a baking dish and insert it into the basket of the air fryer. Cook for 8 minutes. Stir; cook for another 8 minutes. Stir again and continue cooking until tender, stirring every 5 minutes, 10 to 15 minutes more. Turn off the air fryer, leaving the dish inside. Let rest for 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ white wine
• chicken breast
• ginger root
• salt
• all-purpose flour
• olive oil
• olive oil
• onion
• chicken broth
• heavy cream
• sour cream
• tarragon
• asparagus
• parsley
• lemon

Instructions

1. 1 Rub the chicken breast halves with salt and chopped ginger. Watch the ginger, you just want to flavor the meat, but not overpower the sauce. Discard the ginger. Lightly coat the chicken in flour.
2. 2 Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil skin side first. Chicken should be about 3/4 cooked but the skin should be browned and crisp. Remove from pan and set aside.
3. 3 Heat remaining 3 tablespoons of olive oil in the skillet, and saute chopped onion until soft and translucent. Use the chicken broth to deglaze the pan. Stir in the cream and sour cream. Reduce heat to low, and simmer until the mixture has reduced by 1/4. Stir in the white wine until well blended.
4. 4 Add the tarragon to the pan, and place chicken breasts on top of tarragon. Cook over low heat, spooning sauce over chicken, until the sauce has become very thick, the chicken is no longer pink, and its juices run clear.
5. 5 Heat one inch of lightly salted water to boiling in a large saucepan. Cut one inch off of the bottom of the asparagus stems. Place asparagus into the pan, cover and steam for 5 to 7 minutes, or until tender but still bright green. Remove from heat, and drain.
6. 6 To serve, place 4 asparagus spears onto each plate with all of the tips facing the same direction. Place one chicken breast skin side up onto each plate so that it covers the stems of the asparagus, but the tips are exposed. Squeeze lemon over the asparagus. Spoon sauce over the chicken, and to the side of the asparagus.

By Andy Toh

Ingredients

• ✓ white wine
• butter
• shallot
• white button mushroom
• salt
• black pepper
• sea scallop
• heavy cream
• egg yolk
• tarragon
• lemon zest
• cayenne pepper
• scallop shell
• gruyere cheese
• paprika
• tarragon leaf

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large skillet over medium heat; add shallots and sauté until translucent, 5 to 8 minutes. Stir in mushrooms, salt, and black pepper; increase heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon; bring to a simmer.
3. 3 Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side; transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately.
4. 4 Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook, stirring often, until cream sauce is reduced by about half, about 10 minutes. Turn off heat and let mixture cool for 1 minute.
5. 5 Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir 2 in teaspoons tarragon, lemon zest, and cayenne pepper.
6. 6 Divide mushroom mixture into scallop shells, spreading it out to cover the bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyère cheese and paprika.
7. 7 Preheat the oven's broiler. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
8. 8 Broil in the preheated oven until bubbling and cheese is lightly browned, 5 to 6 minutes.
9. 9 Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.

By John Mitzewich

Ingredients

• ✓ white wine
• tarragon leaves
• egg yolk
• lemon
• heavy cream
• mushroom
• butter
• all-purpose flour
• carrot
• chicken
• black pepper
• salt
• parsley
• thyme
• garlic
• celery
• water
• onion
• clove

Instructions

1. 1 Pierce whole clove into onion; place into a large soup pot. Add water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring to a boil over medium heat. Add chicken pieces and carrots, cover, and simmer for 20 minutes. Transfer chicken pieces to a bowl; strain stock. Reserve about 2 cups stock; discard vegetables and herbs.
2. 2 Sprinkle chicken pieces with flour. Melt butter in a large skillet over medium heat. Add chicken; cook until golden brown, about 5 minutes per side. Transfer chicken to a plate; set aside. Add mushrooms to the skillet; cook, stirring occasionally, until just starting to brown, about 10 minutes.
3. 3 Return chicken to the skillet; pour in enough reserved stock to barely cover chicken and mushrooms (about 2 cups). Cover skillet; simmer 20 minutes. Transfer chicken and mushrooms to a serving dish. Boil remaining liquid until reduced by half, stirring constantly, about 10 minutes.
4. 4 Whisk cream, lemon juice, and egg yolk together in a bowl; remove skillet from the heat. Gradually whisk egg yolk mixture into reduced stock until sauce thickens; whisk in tarragon. Serve sauce over chicken and mushrooms.

By elegantcooking

Ingredients

• ✓ white wine
• salt
• tomato paste
• celery
• carrot
• onion
• parsley
• bread crumb
• butter
• garlic pork sausage
• vegetable oil
• black pepper
• salt
• pork chop
• pork shoulder
• garlic
• thyme
• black peppercorn
• bay leaf
• white bean
• tarbais bean
• duck leg confit
• pancetta
• chicken stock

Instructions

1. 1 Pour chicken stock into a large pot. Add pancetta, bones from duck confit, and drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic cloves into a small square of cheesecloth to create a bouquet garni; add to the pot. Stir and bring to a simmer over high heat; skim off any foamy scum that forms if desired. Reduce the heat to low and simmer until beans are almost tender, 30 to 45 minutes.
2. 2 Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; add pork and brown for 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook until nicely browned on all sides, turning occasionally, 3 to 4 minutes. Cut sausages in half and transfer to the bowl with pork pieces.
3. 3 Remove fat and skin from duck confit and add to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup bean cooking liquid.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Place onion, carrot, and celery in the same skillet used to brown the meats; add a pinch of salt. Cook and stir over medium heat until onion is translucent and the mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
6. 6 Drain beans over a large bowl to retain all the cooking liquid. Discard bones and bouquet garni.
7. 7 Place drained beans into a large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup cooking liquid. Add pork pieces and distribute evenly among the beans. Top with shredded duck confit. Nestle sausage halves into bean mixture.
8. 8 Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
9. 9 Bake in the preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from the oven and create a small well in the center of the cassoulet crust. Ladle about 1/2 cup cooking liquid (or as needed) into the well to rehydrate the mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is evenly distributed, but try not to disturb the crusty surface.
10. 10 Continue baking until surface is crispy and caramelized, meat is fork-tender, and beans are creamy and tender, about 30 to 45 more minutes.
11. 11 Serve in large bowls with a spoonful or two of hot cooking liquid. Top with chopped fresh parsley.

By John Mitzewich

Ingredients

• ✓ white wine
• salt
• olive oil
• egg yolk
• cayenne pepper
• paprika
• garlic
• anise-flavored liqueur
• tarragon
• kielbasa sausage
• water
• tomato
• yukon gold potato
• chicken thigh
• herbes de provence
• fennel seed
• saffron
• black pepper
• salt
• lemon zest
• garlic
• olive oil
• carrot
• celery
• onion

Instructions

1. 1 Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.
2. 2 Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.
3. 3 Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.
4. 4 Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.

By Jacques Pepin

Ingredients

• ✓ white wine
• gruyere cheese
• basil and garlic-flavored olive oil
• bread
• hot pepper sauce
• sherry
• thyme
• parsley
• garlic powder
• paprika
• herbes de provence
• flour
• garlic
• onion
• butter
• thyme
• black pepper
• salt
• bay leaf
• celery
• carrot
• onion
• parsnip
• beef short rib
• water

Instructions

1. 1 Place water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon salt, 1 teaspoon black pepper, and 1 tablespoon fresh thyme into a large soup pot over medium heat; bring to a boil. Reduce heat to a simmer and cook, skimming and discarding foam that forms on top of broth, until broth is a rich brown color, 5 to 6 hours. (Broth may also be made in a slow cooker.) Strain broth, discard ribs and vegetables, and refrigerate extra broth.
2. 2 Melt butter in a large heavy skillet or cast iron pan over medium-low heat. Cook onions and garlic until caramelized and brown, about 30 minutes.
3. 3 Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl; sprinkle over browned onions. Cook and stir 5 minutes; season with salt and black pepper. Stir in parsley and 1 teaspoon thyme.
4. 4 Pour in 4 cups beef broth, white wine, sherry, and hot pepper sauce; simmer until flavors have blended and soup has thickened, about 15 minutes. (More time doesn't hurt.)
5. 5 Preheat the oven broiler about 15 minutes before serving time. Place a rack about 6 inches from the heat source.
6. 6 Brush slices of French bread with flavored olive oil. Toast under the preheated broiler until well-browned on each side, 1 to 2 minutes per side. Ladle soup into oven-proof soup bowls; place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyère cheese.
7. 7 Place the filled soup bowls under the broiler until cheese is melted, bubbly, and browned, 2 to 4 minutes.

By Lolobug

Ingredients

• ✓ white wine
• amberjack fillet
• mayonnaise
• seafood seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour wine into a glass baking dish. Arrange amberjack fillets on top. Coat with a very thin layer of mayonnaise. Sprinkle seafood seasoning over mayonnaise coating.
3. 3 Bake in the preheated oven until amberjack flakes easily with a fork, 20 to 30 minutes.

By Robin