As the weather turns cooler (oh hi, November!), don't whine about it. Instead, stock up on vino to add a bit of hearty warmth to your meals this week. Each recipe requires 1-2 cups of red wine—use the remainder wisely. Cheers!

Monday: Red Wine Spaghetti

red wine spaghetti
Credit: Photography by Getty Images

This trendy meal calls for two cups of red wine to coat the pasta during the end of its cook time. Not only does this make for a warm, unique flavor, but it also dyes the noodles a gorgeous pink-red.

Recipe: Try our Red Wine Spaghetti

Tuesday: Rachael Ray's Fish with Red Wine Sauce & Rosemary Potatoes

Fish with Red Wine Sauce & Rosemary Potatoes
Credit: Photography by Kate Mathis

Fish is classically paired with white wine, but update the staple for colder months with a Pinot Noir-based sauce. Garlicky roasted potatoes are there to mop up the rest of the sauce—and your wine glass is there to finish the rest of the bottle.

Wednesday: Coq au Vin

coq au vin served on a white plate
Credit: Photography by Jennifer Causey

Don't be intimidated by the French title—this step-by-step recipe is easy to follow and stays in one big pot. Plan accordingly, though, because it takes roughly an hour and a half to put together.

Recipe: Try our Coq au Vin

Thursday: Rach's Red Wine Risotto with Kale & Mushrooms

Red Wine Risotto with Kale & Mushrooms
Credit: Photography by Kate Mathis

"This recipe calls for a cup of red wine," Rach says. "What you do with the rest of the bottle is up to you!" If Rach says it's okay, then it's okay.

Friday: Braised Short Ribs with Red Wine & Dates

braised short ribs with red wine and dates
Credit: Photography by Nicole Franzen

End the week with a hearty, savory stew that you can reheat all weekend long. With a touch of sweetness from the Medjool dates and plenty of veggie goodness, you'll want to make this every week.

Recipe: Try Naomi Pomeroy's Braised Short Ribs with Red Wine & Dates

Shopping List

For the red wine spaghetti:

  • 2 cups red wine (such as Pinot Noir)
  • 2 cups chicken stock
  • 1 lb. spaghetti
  • 6 tbsp. butter
  • Salt and pepper
  • Shaved Parmesan

For the fish with red wine sauce & rosemary potatoes:

  • 1 1/2 lb. small round white- or yellow-skinned potatoes
  • 5 tbsp. olive oil
  • 4 tbsp. butter
  • 2 large cloves garlic
  • 4 sprigs fresh rosemary
  • 1 large shallot
  • 1 large fresh bay leaf
  • 1 1/2 cups Pinot Noir or other light- to medium-bodied red wine
  • 1/2 cup seafood stock or clam juice
  • 4 red snapper or black bass fillets (6 to 8 oz. each)
  • Salt and pepper
  • Fresh chives

For the coq au vin:

  • 2 tbsp. olive oil
  • 4 slices thick-cut bacon
  • 4 whole chicken legs (drumsticks and thighs)
  • 1/4 cup brandy
  • 8 carrots
  • 4 bay leaves
  • 3 tbsp. flour
  • 3 cloves garlic
  • 2 cups dry red wine
  • 2 cups beef stock
  • 1 cup white mushrooms
  • Fresh flat-leaf parsley

For the red wine risotto with kale & mushrooms:

  • 1 qt. chicken or vegetable stock
  • 3/4 cup dried porcini or mixed dried wild mushrooms (about 1 oz.)
  • 3/4 lb. hen of the woods (maitake) mushrooms
  • Olive oil cooking spray
  • Salt and pepper
  • 2 tbsp. olive oil
  • 1 large shallot
  • 4 large cloves garlic
  • 1 1/2 cups Arborio rice
  • 1/4 tsp. ground allspice
  • 1 cup sweet (red) vermouth or red wine
  • 2 cups baby kale or 2 cups stemmed Tuscan kale
  • 3 tbsp. butter
  • 1 cup (about 4 oz.) grated Parmigiano-Reggiano

For the braised short ribs with red wine & dates:

  • 3 lb. bone-in short ribs (2- to 3-inch-long pieces)
  • Kosher salt
  • 4 tbsp. olive oil
  • 3 large carrots
  • 2 onions
  • 3 stalks celery
  • 3 tbsp. tomato paste
  • 8 pitted Medjool dates
  • 8 sprigs fresh thyme
  • 1 small head garlic
  • 2 1/4 cups beef stock
  • 1 1/2 cups red wine
  • 1/3 cup aged balsamic vinegar
  • 1/2 oz. dried porcini mushrooms