Wine

11 Recipes to Make With Epi's New Chardonnay

Sure, our new line of delicious, affordable California wines are great for sipping. But they're also great for cooking. So we asked Epicurious Food Director Rhoda Boone to pick recipes that complement our new Chardonnay. These are her 11 picks.
By Joe Sevier
Bowl of cioppino with mussels clams halibut and shrimp in a tomatowine broth.
Photo by Charles Masters, Food styling by Sue Li
  • Braised chicken with leeks asparagus and peas covered in olive oil on a white plate next to table settings.
    Photo by Chelsea Kyle, Prop and Food Styling by Ali Nardi
    3/11

    Braised Chicken With Asparagus, Peas, and Melted Leeks

    Deglazing the pan with Epi's Chardonnay not only picks up all the flavors left behind from searing the chicken; it also adds a fresh, nearly fruity finish to the sauce.

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  • Several ramekins of French onion soup topped with broiled Gruyèretopped baguette slices on a sheet tray.
    Photo by Travis Rainey, Food styling by Leslie Raney Garetto
    4/11

    Our Favorite French Onion Soup

    The white wine in this classic French soup adds a powerfully aromatic waft of flavor to balance the rich, savory beef broth and sweet caramelized onions.

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  • Image may contain Food Dish Meal Blade Weapon Knife and Weaponry
    Photo by Lisa Hubbard
    7/11

    Wine-Braised Leg of Lamb With Garlic

    It might seem more intuitive to braise lamb in red wine, but using white wine—perfumed with garlic and thyme—gives this dish a light fruitiness.

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  • Image may contain Plant Food Produce and Vegetable
    8/11

    Chicken Piccata

    Bathed in a sauce of white wine, capers, and butter, this lightly-breaded Italian chicken dish comes together in less than 30 minutes.

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  • Image may contain Animal Seafood Lobster Food Sea Life Meal Dish Plant Cutlery and Spoon
    Gentl & Hyers
    9/11

    Mussels With White Wine

    Be sure to have plenty of crusty bread on hand when making these mussels—the tomatoey white wine sauce at the bottom of the bowl is as good as the shellfish itself.

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  • Image may contain Art Pottery Porcelain and Saucer
    Roland Bello
    10/11

    Vanilla-Poached Pineapple

    After being poached in a white wine syrup that's flavored with cinnamon, bay leaf, and cloves, the pineapple in this recipe is charred under the broiler, making it sweet and caramelized.

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Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which ... Read More
Senior SEO Editor, Cooking
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