With pearl onions and wine, this succulent, tender stewed roast has a special holiday flair.
For a stunning centrepiece, use a traditional jelly mould for this wine-infused retro jelly. (A deep bowl will also work well.)
To make this a truly Canadian cocktail, use a locally produced sparkling wine instead of Champagne. This sweet cocktail would be perfect for toasting with dessert or served after dinner.
This steak gains its robust flavour from fresh thyme, a splash of red wine and a long marinating time. Serve with crunchy green beans or peas and grilled potato wedges.
Also known as glogg, this warming bevvie is an essential part of Christmas in Sweden. Have this mulled wine handy at your next holiday party so guests can sip on and enjoy the season of hygge.
Tenderloin grilling steaks get the royal treatment in this recipe with cremini mushrooms and red wine.
Our pan-searing method caramelizes fresh scallops, and the same pan is used for the irresistible tarragon white wine sauce.
Seville oranges add pleasant bitterness to this warming punch. Use navel oranges for a slightly sweeter version. Choose inexpensive light-bodied Spanish wine, such as Torres Sangre de Toro, to balance the strong taste of Madeira.
Red wine permeates this fork-tender meat, while soy sauce and cranberry juice add a nice balance of saltiness and sweetness. For this pot roast, choose either a double beef brisket (which includes part of the flat and the point) or a regular brisket (just the flat). You may need to cut it in half to fit it into the slow cooker.
