5 Red Wine Dishes to Warm Up Your Weeknight Dinners

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

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.

Recipe: Try Rach's Fish with Red Wine Sauce & Rosemary Potatoes

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

"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.

Recipe: Try Rach's Red Wine Risotto with Kale & Mushrooms

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

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

• 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

• 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

• 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

• 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