Ingredient

Dry white wine Recipes

25 recipes with dry white wine for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

25 recipes

Lemon Marry Me Chicken with chicken thighs, heavy cream and sun dried tomatoes in oil — USA recipe

🇺🇸USAAdvanced

Meat Dishes

Lemon Marry Me Chicken

The original Marry Me Chicken gets a lemon treatment — zest and juice cut through the cream sauce and make the whole thing taste lighter than it has any right to. Sun-dried tomatoes, parmesan, garlic, a splash of white wine, fresh thyme. One skillet, one sauce, chicken thighs that stay juicy because they finish in the oven. Serve it over pasta, rice, or just with bread to drag through the sauce.

35 min550 kcal4 serves

💪High protein🌾Gluten-free🌶️Spicy

Pasta all'Amatriciana with bucatini or spaghetti, guanciale and tomatoes — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Pasta all'Amatriciana

Pasta all'Amatriciana is one of the four classic Roman pastas, and the only one with a tomato sauce. Bucatini or spaghetti with guanciale, San Marzano tomatoes, a touch of chilli, and Pecorino Romano. The dish comes from Amatrice, a mountain town on the Monti della Laga (part of Abruzzo until 1927, now Lazio). Transhumant shepherds carried it through the Roman countryside, and in the 19th century emigrants from Amatrice who ran inns and food shops in Rome made it a Roman staple. The white version without tomatoes, Pasta alla Gricia, is the older dish. The key is in the guanciale: cured pork cheek with a higher fat content than pancetta, it renders into the pan and flavors the tomato sauce with a deep, porky richness that no substitute fully replicates. The rules here are strict — no garlic, no onion, no herbs — because the dish doesn't need them.

35 min700 kcal4 serves

🌶️Spicy

Creamy Tuscan Chicken Pasta with chicken, penne and double cream — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Creamy Tuscan Chicken Pasta

Pan-seared chicken in a rich garlic cream sauce with sun-dried tomatoes, baby spinach, and Parmesan — all done in one skillet in 30 minutes. This dish is inspired by the flavors of Tuscany and loosely connected to Florentine sauce (cream, white wine, spinach), with sun-dried tomatoes added for the characteristic sweet-concentrated punch. It is not a traditional Italian dish but an Italian-American one — popularised in American restaurants and home kitchens. What makes it work is the layering: the chicken fond in the pan, the oil from the sun-dried tomatoes for the sauce base, the pasta water to bind everything. Done right, it is genuinely restaurant-quality.

30 min650 kcal4 serves

⚡Quick🌶️Spicy

Beef Wellington with beef tenderloin, mushrooms and prosciutto — UK recipe

🇬🇧UKAdvanced

Meat Dishes

Beef Wellington

Beef Wellington (also called filet de bœuf en croûte, or bœuf Wellington in French) is a British dinner-party roast: a center-cut beef tenderloin, seared hard, brushed with Dijon mustard, wrapped in mushroom duxelles and prosciutto, then baked inside all-butter puff pastry. Where the name comes from is unclear: some link it to the Duke of Wellington, others see it as an English version of the French filet en croûte. Sliced at the table, it shows a thin dark crust, a layer of dry duxelles and a rosy center. Plan on about an hour and a half of work and oven time, plus at least 70 minutes of chilling between stages and a 15-minute rest: roughly three hours from start to table.

95 min790 kcal6 serves

💪High protein

Lobster Bisque (Bisque de Homard) with lobster, butter and onion — France recipe

🇫🇷FranceAdvanced

Soups

Lobster Bisque (Bisque de Homard)

Bisque de homard is the most luxurious soup in the classical French repertoire: a deeply orange, velvety-smooth cream soup built entirely on the flavor extracted from lobster shells. The technique is methodical — the shells are roasted in butter and a little oil until they smell nutty and oceanic, the aromatics are sweated, cognac is added and often flambéed, white wine and fish stock are added, and the whole mixture simmers for 35 to 40 minutes to extract every molecule of flavor from the shells. The stock is then strained, blended, passed through a fine sieve, enriched with double cream, and mounted with cold butter to a glossy, coating consistency. A swirl of cream and a few morsels of lobster meat garnish each bowl. Nothing is wasted: the shells that look like kitchen scraps become the foundation of one of the most complex, satisfying soups in existence.

105 min520 kcal4 serves

🌾Gluten-free

Roasted Leg of Lamb with Meyer Lemon with boneless leg of lamb, Meyer lemon and garlic — USA recipe

🇺🇸USAAdvanced

Meat Dishes

Roasted Leg of Lamb with Meyer Lemon

This is a boneless leg of lamb rolled around a paste of Meyer lemon zest, garlic, rosemary and thyme, started at 220°C and finished at 180°C, an hour and a half to just under two hours in the oven. You get a deeply browned crust, a center that is still slightly pink, and pan juices worth mopping up with bread. Meyer lemon zest has a floral note that regular lemon lacks: it sits in the herb paste, works on the lamb for hours and turns slightly sweet as it roasts, so it cuts the richness without tasting sour. If you can't find Meyer lemons, use two parts regular lemon zest to one part orange or mandarin zest; the point is less tartness and more perfume. The paste goes inside the rolled roast and outside. Inside matters more, because that's where the flavor lives between slices.

120 min600 kcal8 serves

🌾Gluten-free💪High protein

Asparagus Risotto with Lemon, Dill and Goat Cheese with arborio, asparagus and vegetable — Italy recipe

🇮🇹ItalyAdvanced

Cereal and Pasta Dishes

Asparagus Risotto with Lemon, Dill and Goat Cheese

Spring asparagus, fresh dill, a hit of lemon, and a pile of goat cheese stirred in at the end — this is risotto that actually tastes like the season. The technique is the same as any risotto: soften aromatics, toast the rice until it smells nutty, add wine, add warm stock ladle by ladle, stir often enough to keep it moving. Where this version diverges is the finish. Goat cheese instead of the usual Parmesan-only approach gives a tang that cuts through the starchiness; dill, stirred in off the heat, stays bright and grassy. The asparagus goes in two ways: the stalks get folded into the risotto in the last few minutes so they stay slightly firm, and the tips get reserved and sautéed separately so they have some color and texture for the top.

45 min480 kcal4 serves

🌿Vegetarian

Beurre Blanc (Classic French Loire Valley White Butter Sauce) with unsalted European butter, dry white wine and shallots — France recipe

🇫🇷FranceEasy

Sauces and Dips

Beurre Blanc (Classic French Loire Valley White Butter Sauce)

Beurre blanc is a French sauce from the Loire Valley, around Nantes: a reduction of dry white wine, white wine vinegar and finely chopped shallots into which cold butter is whisked until the sauce turns pale, glossy and creamy. By the most common account it was invented around 1890 by Clémence Lefeuvre, a cook near Nantes. It is served warm over poached or pan-fried white fish, scallops, lobster, asparagus and poached eggs; the traditional partner is Loire pike. The sauce is light yellow and slightly sharp from the wine and vinegar, with a soft sweetness from the shallots.

20 min250 kcal6 serves

🌿Vegetarian🌾Gluten-free⚡Quick

Cioppino with Dungeness crab, clams and mussels — USA recipe

🇺🇸USAAdvanced

Soups

Cioppino

A San Francisco seafood stew of Italian-American origin: Dungeness crab, clams, mussels, shrimp, and white fish simmered in a tomato-and-white-wine broth scented with fennel and garlic. Born as a fishermen's communal pot, it is served with sourdough for soaking up the broth.

50 min360 kcal6 serves

💪High protein🌾Gluten-free🌶️Spicy

Spaghetti alle Vongole with Manila clams, spaghetti and dry white wine — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Spaghetti alle Vongole

A Neapolitan pasta of spaghetti tossed with fresh clams, garlic, olive oil, a splash of dry white wine, and parsley. Made in bianco, with no tomato and no cheese, the sauce is built only from the clam liquor emulsified with the pasta starch. The clams need 1 to 2 hours in salted water first; that time is not counted.

30 min470 kcal4 serves

⚡Quick

Arroz de Marisco (Portuguese Seafood Rice) with carolino rice, prawns and clams — Portugal recipe

🇵🇹PortugalMedium

Cereal and Pasta Dishes

Arroz de Marisco (Portuguese Seafood Rice)

Arroz de marisco is the Portuguese rice cooked in a stock drawn from prawn heads and shells, with clams and mussels opening in the pot. The rice goes in unwashed and the dish is served loose and brothy — malandrinho, never dry like a paella.

60 min520 kcal4 serves

💪High protein🌾Gluten-free

Bifana (Portuguese Pork Sandwich) with pork loin and papo seco rolls — Portugal recipe

🇵🇹PortugalMedium

Appetizers and Sandwiches

Bifana (Portuguese Pork Sandwich)

The bifana is the Portuguese sandwich of thin pork cutlets marinated in white wine with garlic, paprika and bay. The meat is fried, simmered in its own marinade and packed into a crusty roll with the sauce spooned over and a smear of mustard. This is the common home version with a wine marinade, not the exact sandwich of Vendas Novas or of Porto. The pork marinates for at least 4 hours, ideally overnight; that time is not counted.

40 min540 kcal4 serves

💪High protein

Ingredients

Goes well with

Other ingredients that appear most often alongside dry white wine across the archive. Pick one to drill deeper.

onion garlic tomato mushrooms lemon parmesan heavy cream celery asparagus lemons double cream Dijon mustard