Any good-quality white wine ... mustard, cream and herbs such as tarragon, chervil, dill and parsley. It can also be used to de-glaze the pan after cooking meat to make a quick sauce.

Lemon juice or even white wine vinegar is a good sub when you just need a splash ... Chardonnay pairs well with poultry or when reduced in a cream sauce, while Sauvignon Blanc adds a crisp, fruity, ...

This is a classic way to cook mussels - white wine, a bit of cream and the juices from the shellfish make a delicious sauce. Big bits of crusty bread to mop up the juices are a must.

mushrooms, various and sliced, chicken/veggie stock, yellow onion, Maybe some green onion or shallots, garlic cloves, minced, risotto (arborio, barely pearls), heavy ...

Add the white wine to the pan and boil until the liquid has reduced by half. Pour in the stock, tomato and cream and bring to simmering point. Gently place the fish pieces into the pan and poach ...

Remove and serve immediately with lemon cream sauce drizzled on top. Preparation for the Lemon ... 800-276-9210 Natalie MacLean offers North America's most popular online wine and food pairing classes ...

Add the white wine, lemon juice, capers, and salt and stir again. Allow to come to a boil and reduce slightly for another 2-3 ...

A cast-iron pan is best for preparing this dish from the Hot For Food All Day cookbook to get a beautiful char on the Brussels sprouts that other pans just won’t accomplish. Pair with crusty bread and ...

This Mushroom Spinach Pasta is citrusy and fragrant, with a lemon, white wine, and butter sauce. Plus, it’s ready in less ...