Broccoli Sautéed in Wine and Garlic
by Mario Batali
One of today’s most popular chefs honors the greats before him with this ancient preparation of a modern favorite.
One of the most common vegetables in the United States today, broccoli has roots in history that go way back. Since the first century, Romans have been enjoying broccoli. Apicius, a Roman recognized as one of the first cookbook authors, created a recipe for broccoli made with cumin, coriander seeds, chopped onion, oil and “sun-made wine.” Even the son of Roman Emperor Tiberius loved broccoli so much that he ate nothing else for a month. And odds are that the Romans weren’t steaming or boiling their broccoli—today’s most common methods of preparation. They were likely preparing the vegetable much the way Mario Batali does in this recipe, sautéing it in garlic, olive oil, and wine until tender. For a very authentic version, use a dry white wine such as Frascati.
Peaches in Muscat
by Nigella Lawson
Forget for the fuss of cakes and pies and whip up this easy and intoxicating dessert from a Food network star.
When there’s so much gorgeous fresh fruit in the markets, it can seem redundant to eat it in any way that requires preparation past washing. Which is why a recipe like this is so brilliant: With no more effort than washing and slicing fruit and opening a bottle of wine, a sophisticated, sumptuous dessert is yours for the eating. Peaches are submerged in sweet, floral Muscat wine and left to steep, so that both the fruit and the wine develop a succulent peachiness.
Classic Red Wine Vinaigrette
by Myra Goodman
Master the perfect summer dressing with this delicious recipe from the woman who invented salad in a bag.
Salad before or after a meal has come to be commonplace in multi-course dining. But even if dinner is a simply grilled steak, a plate of pasta, or a roast chicken, a side of simple green salad can make all the difference in the meal’s balance. These days, heirloom and special variety lettuces are available everywhere from the farmers’ market to the supermarket, and they all have their unique flavors and textures. This classic dressing is made with red wine vinegar, which generally has a lower acidity than that of white or cider vinegars, and allows the flavors of the lettuce to shine.
Pasta with Young Artichokes, Parsley, and White Wine
by Viana La Place
Clean and simple, yet ultimately divine, pasta can make for great summer dishes.
In the summer, the primary concerns around dinner are that it should be made relatively quickly, shouldn’t be too heavy, and must taste delicious. And while pasta might not seem like the most obvious way to meet those criteria, consider this: Pasta cooks up in no time, it takes to all kinds of flavors, and it can serve as the perfect platform for fresh summer vegetables. Tender young artichokes have a delicate minerally flavor, which is brought out by a quick sauté in dry white wine and parsley. Light, quick, seasonal: dinner at its finest.
Grilled Rib-Eye Steaks with Red Wine-Onion Marmalade
by Diane Rossen Worthington
Round out the end of BBQ season with a grand slam and a crowd pleaser from a James Beard award-winner.
They say that a good piece of meat needs nothing more than salt, pepper, and a moment on the grill to reach its full flavor potential. And while it’s hard to argue with that statement, sometimes one wants something a little less monastic and a bit more robust. This marmalade, made of onions caramelized in dry red wine, port, and a sprinkling of fresh thyme, adds a rich lusciousness without overpowering the natural perfection of the meat.
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