This recipe appeared in the Star Tribune’s Taste section in 2007 as part of Lynne Rossetto Kasper’s national newspaper column ...

Tuna is a delicate yet versatile fish that can be cooked in a variety of ways. If you want to marinate tuna in wine, we asked ...

In a resealable plastic bag, combine the olive oil, vinegar, crushed red pepper and parsley. Add the steak to the bag and turn to coat completely with the marinade. Refrigerate, turning ...

This is a classic sauce and can be served with so many different dishes, from Sunday lunch to savoury pies and puddings. Heat the oil in a large saucepan over a medium-high heat. Add the shallots ...

Andrea Nguyen gives the steaks a mildly spicy cocoa rub and finishes them with a luxurious pan sauce of butter, cocoa, and red wine. It's an easy upgrade to dinner for two at home — and sure to ...

A perfect red snapper in a simple but elegant red wine and butter sauce. A delicious combination of wine and fish! Fish tastes better in wine and butter, doesn't it? Pan fry it in a tsp of olive oil ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

Remove the chicken with a slotted spoon and set aside. Now heat up the saucepan that has the wine marinade, put on a high heat, and boil for five to 20 minutes, until the liquid is reduced.