Red Wine

There’s no such thing as the perfect large-format cocktail…wait. Classic Spanish sangria has entered the chat.

The bright cherry flavor of kirsch gives this spiced holiday drink a fruity kick.

Nothing quite beats a winter stew when the temperature begins to drop. This rich meatless dish and its thick tasty gravy really hits the spot. With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this has quickly become one of my most popular recipes–somewhat beef bourguignon, but without the beef.

在这个简单的储藏室面食,make-ahead扁豆添加heft, while bacon lends a deep, savory flavor to the sauce. It’s a hearty and comforting dinner that's perfect for cool fall evenings.

Love beef stew and braised short ribs? Consider giving oxtails a try. These surprisingly meaty cuts contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor. In fact, you might end up needing to thin the finished stew with water before serving.

W. C. Whitfield’s original Kitty Highball recipe—equal parts red wine and ginger ale over ice—goes contemporary. In this deconstructed version the ginger ale is replaced with ginger syrup and soda.

This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.

Kefir and a honey-sweetened red wine syrup gives these creamy desserts a tart, refreshing, and sophisticated edge.

Red wine and bitter lettuce give this low-maintenance risotto a punch of flavor and sophistication.

Combining favorite fall fruits and spices with sparkling cider, rum, and wine gives sangria a refreshing new spin.

A mouthwatering recipe with a jammy pan reduction made with blackberry, shallots, fresh rosemary, and a splash of wine to balance the dish.