Cooking with wine

French Onion Short Ribs are a profoundly flavorful, easy-to-make entrée that will wow your friends and family with the oven doing most of the work!

What’s better than burgers on the grill? Burgers Stuffed with Caramelized Onions…that’s what!! You’re going to flip over these amazing burgers!

Everything you love about French Onion soup is present in this dish of French Onion Chicken Thighs. Even the toasted crouton, and the abundance of melted cheese.

Asparagus and Pea Risotto combine all the flavors of spring with very little fuss and just a little bit of stirring.

Linguine with Lamb, red wine, and rosemary will satisfy the heartiest meat and pasta lovers alike. It’s a delicious meal that only takes about 30 minutes to make.

This amazing Roasted Butternut Squash and Vegetable Soup can go from fancy to casual, and anywhere in between. The flavor is outstanding, and it’s super simple to make!

When an occasion is special you want a meal that is extraordinary and memorable. Braised leg of lamb with wine, lemon, and oregano is easy yet impressive to serve, and everyone loves the delicious Greek flavors.

Garlic Lovers Pork Chops have a mildly sweet and fragrant garlic flavor that doesn’t overpower or overwhelm the taste buds.

Trust me when I tell you that they will be some of the best pork chops you’ve ever eaten!

This recipe for Delicioso White Bean, Fennel & Italian Sausage Soup is one I found, and adapted, from Cooking Light Magazine. I didn’t change the recipe much, but I did add more fennel (because I love the light anise flavor of fennel a lot lately), and I also increased the amount of white beans from the original recipe, and I omitted the sage and parsley because I forgot to purchase them at the market. Doh!

Other than that, this recipe I’m sharing is pretty much just as it was written in the magazine. I DO NOT take credit for this recipe, but I do take credit for sharing it with you here on Kudos Kitchen in case you missed it in Cooking Light Magazine. I strongly urge you to make this soup. It’s delicious!

The day I saw him make it, I kept waiting for chef Symon to add heavy cream to his dish while he was cooking his skillet chicken thighs (I think it was for a Five in Five), but he never did. I wanted to, so I did. I also omitted the mustard, added shallots, and didn’t shave my Brussels sprouts. I quartered them.