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Wine

Sauerbraten

You can refrigerate the sauerbraten, covered, for up to 2 days. (In fact, the flavors develop nicely when the dish is made ahead of time.)

Daube de Boeuf Provençal

You can make this stew 1 day ahead to allow its flavors to mellow and mingle.

Yellow Pepper Risotto with Shrimp and Zucchini

This recipe was developed by Christopher Israel, formerly the chef and a co-owner at one of Bruce Carey’s restaurants.

Arugula Risotto

Because this recipe makes a large quantity of risotto, be sure to use a wide, shallow saucepan or skillet to let the rice cook evenly.

Risotto with Peas, Marjoram, and Asiago

Perfect risotto is easy to make; the keys are to be sure the stock is fully incorporated after each addition and to avoid overcooking the rice. If you prefer, you may use Parmesan instead of Asiago cheese in this recipe.

Lemon Risotto with Asparagus and Peas

If you would prefer a simple lemon risotto, omit the asparagus and peas.

Traditional Lasagne Bolognese

This lasagne was designed for a deep-dish baking pan. You can use a standard 9 × 13-inch baking pan, but you will have excess sauce; the sauce can be frozen and used over pasta another time. The lasagne can be assembled up to 1 day ahead and left to cool completely. Cover, unbaked, and refrigerate up to 1 day in advance, or freeze, unbaked, up to 3 weeks in advance. Defrost overnight in the refrigerator; bake as directed below.

White Wine–Poached Scallop and Herb Salad

The scallops and vegetables can be poached and refrigerated up to 1 day ahead. Avoid using an oaky Chardonnay, which may add bitterness.

Fruits de mer Platter

Fill a tiered platter with just as much seafood as it can hold comfortably; refrigerate the rest until you are ready to replenish the platter.

Sirloin with Red Wine and Mushroom Sauce

A delicately sweet reduction of red wine, mushrooms, tomato sauce, and herbs crowns tender beef slices.

Easy Roast Beef

You’ll be transported back to Grandma’s kitchen when you smell this homey dish as it cooks. The leftovers are excellent for sandwiches and recipes calling for cooked lean beef, such as Vegetable Beef Soup (page 68).

Broiled Sirloin with Chile-Roasted Onions

Sweet and mildly spicy roasted onions take steak to a new flavor level. Make a double batch of the onions (you can cover and refrigerate the extras for up to four days) and serve half with pork chops, such as Pork Chops with Herb Rub (page 196) or on open-face roast beef sandwiches. The steak needs to marinate for 8 hours, so be sure to plan accordingly.

Turkey Tenderloin with Rosemary

With this recipe, you season and bake a turkey tenderloin, then make a sauce—all in one dish. It’s a great entrée to serve when you’re in a hurry and even greater when you’re the one cleaning up.

Wine-Poached Salmon

This fresh salmon dish, which gets its distinctive flavor from a hint of cloves, is so quick and easy that it will become an on-the-go favorite. For a change of taste, try topping the salmon with Yogurt Dill Sauce (page 263).
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