White Wine

This rich gravy gives a boost of extra flavor to vegetable broth thanks to an earthy thyme-garlic oil and umani-rich cremni mushrooms. Spoon it over #Vegducken, stuffing, or use it as a base for your next veggie pot pie.

This simple gravy can be made in advance to avoid a last minute scramble before serving your Thanksgiving feast. Or use the rendered turkey fat and pan juices to make the gravy after roasting your bird for maximum flavor.

This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it’s a better fit for holiday meals served during the warmer months.

These mussels get their depth of flavor from store-bought pesto—a great convenience product available at most grocery stores.

Welcome spring with this refreshing spritz. Because as the temperature rises, our cocktails get lighter.

Rather than being cooked in salted water, the pasta is treated like risotto—simmered in stock and stirred until cooked and creamy—which gives it plenty of time to pick up meaty flavors.

Cranberry sauce adds a festive holiday hue and refreshing zing to this sparkling cocktail.

Elegant enough for company and fast and easy enough for a weeknight, this classic chicken dish will never disappoint.

With a mega-flame and a gargantuan pot, you can cook an ocean's worth of seafood in a fraction of the time it would take on the stovetop—without stepping foot in a steamy kitchen.

Don't Move a Mussel—Seriously—this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.