Wine

11 Recipes to Make With Epi's New Chardonnay

Sure, our new line of delicious, affordable California wines are great for sipping. But they're also great for cooking. So we asked Epicurious Food Director Rhoda Boone to pick recipes that complement our new Chardonnay. These are her 11 picks.
Bowl of cioppino with mussels clams halibut and other seafood in tomato broth.
Cioppino Seafood Stew with Gremolata ToastsCharles Masters, food styling by Sue Li
  • Photo by Chelsea Kyle, Prop and Food Styling by Ali Nardi
    3/11

    Braised Chicken With Asparagus, Peas, and Melted Leeks

    Deglazing the pan with Epi's Chardonnay not only picks up all the flavors left behind from searing the chicken; it also adds a fresh, nearly fruity finish to the sauce.

    Get This Recipe
  • Photo by Charles Masters, food styling by Sue Li
    4/11

    Our Favorite French Onion Soup

    The white wine in this classic French soup adds a powerfully aromatic waft of flavor to balance the rich, savory beef broth and sweet caramelized onions.

    Get This Recipe
  • Photo by Lisa Hubbard
    7/11

    Wine-Braised Leg of Lamb With Garlic

    It might seem more intuitive to braise lamb in red wine, but using white wine—perfumed with garlic and thyme—gives this dish a light fruitiness.

    Get This Recipe
  • 8/11

    Chicken Piccata

    Bathed in a sauce of white wine, capers, and butter, this lightly-breaded Italian chicken dish comes together in less than 30 minutes.

    Get This Recipe
  • Gentl & Hyers
    9/11

    Mussels With White Wine

    Be sure to have plenty of crusty bread on hand when making these mussels—the tomatoey white wine sauce at the bottom of the bowl is as good as the shellfish itself.

    Get This Recipe
  • Roland Bello
    10/11

    Vanilla-Poached Pineapple

    After being poached in a white wine syrup that's flavored with cinnamon, bay leaf, and cloves, the pineapple in this recipe is charred under the broiler, making it sweet and caramelized.

    Get This Recipe
Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which ... Read More
Senior SEO Editor, Cooking
Read More
The Most-Saved Recipes in the Epicurious App in June
Like hummingbird cake and a steak salad with feta dressing.
15 of Our Favorite Alison Roman Recipes
From German potato salad to the “best halibut.”
Inside a 160-year-old Japanese Rice Cracker Factory
Join Epicurious for a behind-the-scenes look at a 160-year-old rice cracker factory in Japan, where one of the country’s most popular traditional snacks, senbei, is still made by hand using time-honored techniques. Senbei are sweet, crispy rice crackers often enjoyed with green tea and have been a staple of Japanese cuisine and culture for over a thousand years. Discover the process behind crafting these ancient snacks and how this historic factory has preserved its artisanal methods across generations.
17 Types of Apples for Cooking, Baking, Lunchboxes, and More
These are the varieties you’re most likely to come across in American markets.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got sausage with cabbage and giardiniera, tomato aguachile, and matcha-berry frozen yogurt.
23 Galette Recipes to Make for Easy Desserts (and Dinners)
Like apricot-almond, cheesy mushroom, cannoli-inspired, and more.
41 Low-Fuss Recipes for Labor Day Weekend
Peel-and-eat shrimp, corn on the cob with basil butter, three-ingredient peach floats, and more.
‘Squid Game’ Season 3 Cast Test Their Basic Culinary Skills
Today, the ‘Squid Game’ season 3 cast goes head-to-head on Epicurious, testing their basic culinary skills. From orange squeezing to wine bottle opening, which cast member will be crowned winner of the culinary Squid Games?
'Dimension 20' Cast Test Their Basic Culinary Skills
Today, the ‘Dimension 20’ cast–Brennan Lee Mulligan, Zac Oyama, Siobhan Thompson, and Ally Beardsley–go head-to-head on Epicurious, testing their basic culinary skills. From cheese sniffing to whisking cream, which cast member will be crowned winner of this culinary challenge?

Dimension 20: Cloudward, Ho! is available only on Dropout and recently aired its finale. The cast is led by Game Master Brennan Lee Mulligan, and additionally stars Emily Axford, Ally Beardsley, Brian Murphy, Zac Oyama, Siobhan Thompson, and Lou Wilson.

The cast of Dimension 20: Cloudward, Ho! is nearing the end of its West Coast tour, and tickets are available for purchase to their live shows in Seattle, WA, on July 20 and Las Vegas, NV, on November 1.

Dropout presents independent, ad-free, uncensored comedy, producing and hosting several original series, such as Game Changer, Dimension 20, Very Important People, and many more. The Dropout app is available on Fire TV, Apple TV, Android TV, Roku, Chromecast, Samsung Smart TVs, plus iOS and Android mobile devices. For more information and to browse the Dropout catalog, please visit Dropout.tv.
4 Levels of Teriyaki: Amateur to Food Scientist
We challenged chefs of three different skill levels–amateur Billy, home cook Emily, and professional chef Yuji Haraguchi–to make us their take on teriyaki. We then asked expert food scientist Rose to explain each chef's choices along the way. Which teriyaki dish do you want to tuck into first?
The Most-Saved Recipes in the Epicurious App This Week
Like herby chicken kofta meatballs and baked feta and greens.
29 Yogurt Desserts That Are Tangy, Sweet, and Delicious
Like peach yogurt semifreddo, apple pie smoothies, golden yogurt cake, and more.