Saveur

Fresh herbs are the perfect compliment to the dark meat found on chicken thighs and breasts. Here, they are cooked in a mixture of rosemary, sage, and olive oil that is fragrant and flavorful.

Dried cherries become plump and extra delicious when soaked in zinfandel. Add the wine-drenched cherries to a dense and delicious clafoutis. Continue...

Roasted chicken Marbella, spiked with Spanish green olives, prunes, and capers, is one of the most famous recipes to come out of The Silver Palette Cookbook by Julee Rosso and the late Sheila Lukins, a former contributing editor to SAVEUR. Continue...

Inexpensive, thinly sliced sirloin tip steaks cook very quickly and are infused with delicious herbal notes when marinated with loads of fresh rosemary and garlic. Continue...

Even the carnivore of your family will be won over by cauliflower cooked in champagne, which gives it a sweet, creamy texture with a crisp exterior.

Port adds deep, rich flavor when cooked with fruits and vegetables in both a sweet and sour onion dish, and a cranberry sauce (scroll down for the second recipe) that gets a spicy kick from jalapeños.

Serve this cake alongside a dollop of whipped cream or sliced peaches and plums that have been spiked with vin santo.

Any ingredient that's braised in red wine, vegetarian or otherwise, makes it rich and luscious. Here, mushrooms are slowly cooked in wine and then spooned over top of pasta for a satisfying dinner. Continue...

Both Chile and Peru claim ownership of this frothy and refreshing classic.