White Wine

This velvety white wine sauce imparts tangy, rich flavor to everything it touches.

With lightning-quick shrimp and an easy garlic butter sauce, this crowd-pleasing pasta builds flavor fast.

This spaghetti with fennel and sardines turns a few simple pantry ingredients into a rustic seafood feast.

This Thanksgiving centerpiece from Gourmet brings together two beloved holiday mains: ham and roast turkey.

This Alpine potato-and-bacon casserole is gloriously gooey thanks to the slices of soft cheese nestled on top before baking.

This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don’t like mushrooms? Skip ’em!

The combination of garlic and ramps may seem like overkill, but we promise it’s not. The garlic will mellow as it cooks while the ramps stay pungent.

Pan-searing, then quickly braising, celery in wine turns the humble vegetable into something worthy of a main course. (Of course, adding marinated lentils, crusty bread, and a fried egg doesn’t hurt.)

In this easy pantry pasta, make-ahead lentils add 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.

What would happen if you gave winter squash the coq au vin treatment? Layers of flavor from browned mushrooms, wine, and miso that give the classic a run for its money.

This may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.

Slices of chicken get dredged in seasoned flour, sautéed in butter, and smothered in a tangy lemon-butter pan sauce that’s studded with salty capers.

We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.

This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner.

Spicy sausage, farro, and leeks simmer with white wine and herbs. A scattering of fresh radishes and scallions makes this simple dinner feel fresh and springy.

A day-old loaf of good bread can reach new heights when it's thick-cut and pan-fried in olive oil. We top these giant croutons with steamed clams or mussels, sink them into brothy soups, and crumble them over big salads. But this dish, a saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.

Butterfly your chicken with confidence—the flatter the bird, the more contact with the cast-iron pan—and the more crackly skin to enjoy at the end!