5 Red Wine Dishes to Warm Up Your Weeknight Dinners
Monday: Red Wine Spaghetti
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 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
Wednesday: Coq au Vin
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
"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
Friday: Braised Short Ribs with Red Wine & Dates
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