wine recipes

This simple, summery pasta dish gets its vibrant flavor from briny shrimp, red bell peppers and a generous addition of rose wine—and just a little heavy cream, for richness. Red pepper flakes give it a kick of spicy heat. Pour a glass of the same wine used in cooking, and serve the dish for a sunny taste all year round.

Bucatini with Rose Red Pepper Sauce and Shrimp

olive oil

salt and black pepper

red bell peppers, diced

red onion, diced

garlic,

oregano

red pepper flakes

dry rose wine

heavy cream

bucatini

Food Network Kitchen’s Bucatini with Rose Red Pepper Sauce and Shrimp.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate.

Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat. 

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through. 

Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano.

This is absolutely delicious!!  I used spaghetti squash instead of pasta. Everything else was as the recipe calls for. Will definitely make again!!

Super easy and delish. Looks fancy but again, very easy. A nice cooler summer evening pasta dish.

https://www.foodnetwork.com/videos/rose-red-bucatini-with-shrimp-8719593

This summery dish gets its vibrant flavor from briny shrimp and rose wine.

Rose Red Bucatini with Shrimp

Greek Lamb with Yogurt Mint Sauce

garlic cloves

rosemary leaves

lemon juice (4 lemons)

dry red wine

lamb,

Mint

scallions, white and green parts, chopped

mint leaves

dill

lemon juice

Greek-style yogurt (recommended: Fage Total)

salt

black pepper

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.

When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.

Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

This recipe is great!  I make it frequently following the recipe closely.  However, this week the butcher was out of racks of lamb so I substituted lamb chops which were about 1.25 inches thick.  It was equally delicious if not even better...  I often omit the dill from the sauce as I don't often use dill and don't like to waste food.  The sauce is still wonderful without the dill.  I always pair the dish with basmati rice.  What a fabulous taste combination...  I definitely recommend this recipe who likes lamb. 

I made this recipe for the first time about 9 years ago when I purchased one of Ina Garten’s cook books. It has been a family favorite since. It was our first time ever eating lamb. The dipping sauce made the experience even better. Wonderful recipe!

My first time cooking lamb - perfect! The sauce - a new favorite!

Wow!!!! First time cooking lamb. The recipe was easy to follow and to put together. The secret was marinating the lamb close <span> to 24 hours. (At least I think so)</span><div><div>I received highly compliments from my guest!!!!</div><div>Thank you Ina!!!!</div></div>

Delicious!! This recipe has so much flavor. Today will be my third time making this. I prefer to cook the lamb on a pan it seems to keep the flavor in a lot more. The mint sauce is to die for, other tan dipping your lamb in this dip can be used to dip your pita bread or as a dressing on a salad. Highly recommend this to anyone!! If you think you don't like lamb, then you haven't had the right person cook it for you!<br />

We just tried this tonight. Really delicious. We had a bit of a tricky time on our gas grill... the lamb wanted to flare as it tends to be a bit fatty so we took it off just a little early and put it in the hot oven to finish for a few minutes. Ended up cooked perfectly.<div><br /></div><div>The mind yogurt sauce is a necessary and delicious complement though I'd back down on the salt a notch.</div><div><br /></div><div>This is a keeper.</div>

Outstanding!!!  I've prepared this twice, once for Easter and once for a nice summer weekend.  The 2nd time I made with the tomato and feta salad she showed in this episode and the combination was nothing less than amazing.  So beautiful, so fresh.  I felt like I was in Greece.  It's a bit of chopping with all the fresh herbs, but it's still easy, and the flavors are super delicious.  Ina is a genius!

Wow, I didn't know lamb chops were so expensive.  However, I was committed to the meal, so I went for it.  I'm glad I did.  Our company raved and I enjoy preparing such an enjoyable experience for friends and family.  I always try to follow Ina's recipes to a T (except for that salt.  We also had watermelon arugula salad and couscous w/ pine nuts.  Everything was A+  If I do say so myself.  Thanks Ina and thanks other reviewers

This was my very first time cooking lamb.  I’ve only ordered it at fine restaurants in the past and I think I like this recipe better than my restaurant experiences!  I cut my own chops from a roast and had only 2 hours for marinating, but it was still perfect!   I used a very hot grill pan on my stovetop for the chops (3 min on each side) for a perfect medium-rare!  The mint sauce is so fresh and delicious with it.  I also served it with a side of Ina’s Tomato Feta Salad and it was a delicious and impressive meal!

We just watched the show, can't wait to make it.  Looks and sounds wonderful.  Thanks for posting your positive reviews, gets me excited to cook.  Love your gardens Ina.

Chicken with 40 Cloves of Garlic

chicken thighs (with skin

scallions

thyme

garlic (approximately 3 to 4 heads), unpeeled

dry white vermouth

salt salt

Good grinding pepper

When I was young, this old French classic was still - though in a quiet way - very much in vogue. I dare say it was because the novelty of using so many garlic cloves had not worn off; it seemed somehow dangerously excessive. Even so, I don't think anyone would think it quite unremarkable now to put 40 cloves of garlic in a casserole. Certainly, if you peeled and chopped - let alone minced - the garlic, it would be inedible, but garlic cloves cooked encased in their skins grow sweet and caramelly as they cook, like savory bonbons in their sticky wrappers, rather than breathing out acrid heat. This is a cozy supper, not a caustic one.

This dish entered my canon under someone else's auspices. A few years ago, for the fortieth birthday of a then-colleague and friend of mine, Nick Thorogood, his partner asked everyone to contribute something written expressly for purpose to be compiled in a fat tribute of a book. Since most of Nick's and my conversation dwells, with almost fetid passion, on food, it seemed only proper to write a recipe for him. And given that it was his fortieth birthday, this seemed the right recipe.

It is not quite the classic version (not that there is only one: food is as variable as the people who cook it) but it sticks to the basic principles. Maybe because the white meat on chicken tends towards the utterly tasteless these days, I prefer to use not a whole chicken, but thigh portions only. Naturally, this wouldn't make sense if you were raising your own chickens, then slaughtering them for the pot, as was the custom when this recipe came into being (and very good it would have been, too, for adding oomph to an old bird) but if you're following the contemporary shopping model, it works very well. For some reason, I veer towards recipes that can easily be cooked in one of my wide and shallow cast-iron Dutch ovens and this fits the bill perfectly.

By all means, add some steamed or boiled potatoes alongside if you wish, but I'd prefer, by far, a baguette or two to be torn up and dunked into the flavorsome juices; though don't rule out the option of sourdough toast, which is the perfect vehicle for spreading the sweet-cooked garlic onto. Otherwise, some green beans or baby peas or a plain green salad is all you need for a sure-fire salivation-inducing supper.

Heat the oil on the stovetop in a wide, shallow ovenproof and flameproof Dutch oven (that will ultimately fit all the chicken in one layer, and that has a lid), and sear the chicken over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go.

Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the scallions, put them into the Dutch oven and quickly stir-fry them with the leaves torn from a few sprigs of thyme.

Put 20 of the unpeeled cloves of garlic (papery excess removed) into the pan, top with the chicken pieces skin-side up, then cover with the remaining 20 cloves of garlic. Add the vermouth (or white wine) to any oily, chickeny juices left in the bowl. Swish it around and pour this into the pan too. Sprinkle with the salt, grind over the pepper, and add a few more sprigs of thyme. Put on the lid and cook in the oven for 1 1/2 hours.

Make Ahead Note: Chicken can be browned and casserole assembled 1 day ahead. Cover tightly and store in the refrigerator. Season with salt and pepper and warm the pan gently on the stovetop for 5 minutes before baking as directed in recipe.

Making Leftovers Right: If I do have any chicken left over - and I don't think I've ever had more than 1 thigh portion - I take out the bone then and there and put the chicken in the refrigerator. Later (within a day or two), I make a garlicky soup, by removing the chicken, adding some chicken broth or water to the cold, jelled juices, placing it over a high heat and, when that's hot, shredding the chicken into it and heating it through thoroughly, till everything is piping hot. You can obviously add rice or pasta. Otherwise, mash any leftover garlic into the concentrated liquid (which will be solid when cold), chop up some leftover chicken, and put it all into a saucepan with some cream. Reheat gently until everything is piping hot, and use as a pasta sauce or serve with rice.

This chicken is fantastic!! It's moist, full of flavor, and a family pleaser. I'll cook this for guests for sure. But the Prep Time listed for this recipe is absolutely ridiculous! It took me 15 min just to get the cloves of garlic separated much less sear 8 chicken thighs, slice the 6 scallions, take the leaves off of the fresh thyme stems, stir fry the scallions and thyme leaves, deglaze the pan, then actually assemble the casserole in the dish and get it into the oven to bake for an hour and a half. Because of this "15 min prep time" mistake we are eating dinner an HOUR later than planned. Please consider changing this on the recipe. 

Simple ingredients, easy to follow and loads of flavor! Glad I gave it a try despite it having no reviews yet. 

Loved how easy this recipe was to prep, however the liquid quantity was clearly not enough... after one hour and 15 min I checked and all of the liquid was gone and the scallions were burning to the bottom of my pot.  Next time I'll add some stock.

Fantanstic!  The chicken is flavorful, moist and falls off the bone.  I added some slices mushrooms after the dish had been in the over for about a half hour. This was easier to make than some other Chicken with 40 cloves recipes I've tried.

I made this and really liked it. I didn't have scallions so I used a large leek instead. I added a bit more wine than called for plus 1/4 to 1/2 c chicken stock, which I added before putting the chicken back in the pot. Once the chicken went back into the pot I drizzled a bit of cognac over it. After the chicken was finished in the oven, I pulled the chicken from the pot and added about 2 tablespoons of cream to the pot to loosen the sauce and make it a bit more rich. A really lovely meal (I served it with roasted potatoes, carrots, and zucchini.

Very rich! Easily increased to feed 12 on New Year's Day. Aromatic, beautiful color, wonderful flavor. Spread the garlic cloves on multigrain baguette slices.  Two thighs left over with pan juices made a fantastic soup with the addition of diced tomatoes and Italian-style green beans. Will definitely make again!

So darn good!  Have made it on 3 separate occasions.  I tried it with the white one, another time vermouth, &amp; another sherry.  I used what I had on hand.  I did add more liquid because I was afraid it would burn on the bottom.  I also added chicken broth (1/4c) to the alcohol.  The garlic is very mushy and yummy just spread on a crusty bread!  I had 2 thighs left one time and I shredded that over a salad.  Another time I used the extra thigh meat and used it for tacos!  The flavor and juiciness is wonderful and its a very easy recipe! 

Overall a winner, but I think the mashed garlic sauce might be just as good as the chicken!  I blanched and peeled the garlic cloves, which made it easier to mash them into a heavenly roasted garlic paste for bread dipping.  I added about 1/3c of white wine initially, but checked at about 1 hour and sauce was almost gone, so I added another 1/4c of chix stock. Made with oven roasted potatoes.  Would be perfect with a light salad to cut the richness.  Will definitely be adding to the rotation. Don't be afraid of the 40 cloves, just go with it.  You will be glad you did! Great dish for company as most of the work can be done ahead.

Even though I was afraid it would be to garlicky, I tried this and it was amazing!!!. The smell of it cooking drove everyone in the house crazy with hunger lol. I used boneless breasts ( butterflied  and drumsticks, skipped the wine and shallots since I was out, completely forgot the thyme and it still came out fabulous. I will definitely make again. 

Chicken Pot Pie with Mashed Potatoes

unsalted butter

Yukon gold potatoes, diced

onions, diced

leeks, diced

carrot, diced

garlic

white wine

chicken

milk

all-purpose flour

chicken breasts

vegetable oil

thyme leaves

Italian parsley leaves

chicken bones,

water

carrots, chopped

onions, chopped

celery,

leek,

Italian parsley

bay leaves

black peppercorns

In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side. 

For the topping: Put the potatoes in a large pot and cover with water, season with salt. 

Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste. 

To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.

Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month. 

I have made traditional chicken pot pie many times over the years but I absolutely loved Rachel's use of seasoned mashed potatoes as a topping instead of pie crust. Wonderful and tasty!

I made this with my Thanksgiving leftovers and it was good.  I wish I would have seasoned the mashed potatoes more but it was really good.

This was the most tasteless and boring recipe I've ever made in my 57 years of cooking! It was so bland and beige even my husband who has never said an unkind word about my cooking applauded when I threw out what was left over. I added some peas for color, but that didn't even help.Yuck!

It turned out amazing. I used boneless, skinless chicken thighs which added flavor.

My FIRST time making pot pie and it was DELICIOUS.  I added itmes like corn and peas along with the carrots and some additional chicken.  I believe because of this it seemed to dry so doubled the milk -flour mixture.  Fresh thyme is essential in this recipe.  I used a 9 x 13 baking dish.  Also used WHITE potatos and vegetable broth instead of stock.  Family loved it.  Only thing I desagree with is 20 minute prep time...impossible!

This is truly a comfort dish.  I made a few minor changes, although I'm sure the recipe could stand alone without any alteration.  I added a cup of peas to the filling and used 2 cups of chicken broth rather than using the 1/2 cup of white wine and 1 1/2 cups of broth per the recipe.  This is a wonderful way to provide a one-dish supper and was very easy to prepare.  I did streamline it a little more by using canned chicken broth and pre-roasted chicken which made it a snap to make.  I also got 9 pot pies rather than the 6 servings. Loved it!

I made this last night for my family and it was fantastic!  We loved it so much that we are fighting over the last pot pie.   I did add some corn, broccoli, and mushrooms to the mix 9about 1 cup each) and used boneless skinless thighs instead of breasts, oh and low sodium chicken broth from the store.  Other than that I followed the recipe noted here.  I plan to make a bunch of these in travel friendly ramekns so I can have this for lunch at work on a regular basis.

I didn't have leeks, used a little less onion and added fresh green beans.  Also, no wine in the house, so I added chicken broth.  Turned out very yummy!

Very good!  I thinned the sauce with chicken stock a bit as it was too thick for me.....used store bought crust as it was in my fridge and didn't have the time to make it from scratch.....and, I used boxed stock.  After all that it was still delicious!  I loved the mashed potatoes on the top - a great twist to an American Classic dinner :-)

Best Gravy Ever

Good Eats Roast Turkey,

chicken broth

red wine

herbs

Kosher salt

turkey

vegetable stock

brown sugar

allspice berries

ginger

heavily iced water

red apple,

onion, quartered

cinnamon

rosemary

sage

Canola oil

Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.

This gravy is just pure awesome  -  even better if you make your own stock with turkey giblets, veggies and herbs....

took this recipe as an inspiration for our gravy this Christmas - omg - amazing! Best tasting gravy ever. If you don't get enough fat from the turkey, then use butter and flour to make the roux - 2tbs of butter to 4 tbs of flour - no lumps. Use Alton's recipe for the rest, and it is the fast train to flavor town - pure awesome!

BTW, I don't have gas available so I had to go electric.  Electric is funny, you need to get to know your electric: I had to experiment with temps known to that stove, but have since never had a problem setting the roasting pan over the burners.  <br />

Truly the best gravy ever! And the best turkey recipe! Really pretty easy, too. I didn’t get a ton of fat so added some vegetable oil and that worked well

Joseph, I’ve used both red and white wine and both are delicious. If I don’t want my gravy to look red - or pink (which is what happens if I add cream to the recipe) then I go with a white wine. Hope it turns out well! 

anyone have any thoughts on using a dry white wine over the red wine? please provide feedback, time is of the essence!

This comes out different every time I make it and I don't understand why. It separates. My flour fries. It's too purple. Can someone tell me what I'm doing wrong?

<div>YUM</div><div>I was super nervous about making this gravy, because a lot of the comments posted on Alton Brown's Good Eats turkey recipe had people saying they didn't get any drippings.  Thankfully, I had a ton of drippings.  I used a French Beaujolais red wine that only cost about $15.  On the back of the bottle, it said it paired well with poultry, cheeses, etc. </div><div><br /></div><div>The end result was a gravy that wasn't overpowering with wine taste and plenty of leftover delicious wine for drinking!  Also, I didn't have a fat separator, so I just poured directly into the gravy bowl, waited 15 minutes while turkey was resting, and then skimmed the top.  I did the same thing the next day with leftovers and it was even more flavorful.  :)</div>

Excellent recipe.  Not just the gravy but the cooking time and the hints were amazing.  I regret of doing only a 12 pound turkey now There are no leftovers.  But promise will do it again soon.

Did anyone else’s gravy have a purple color to it from the wine?

https://www.foodnetwork.com/videos/turkey-gravy-0112572

Alton Brown makes gravy from the Thanksgiving turkey pan drippings.

Alton Brown's Turkey Gravy

If you love mojitos and wine, then this sparkling wine mojito punch is a must at your next party.

Sparkling Wine Mojito Punch

c. sugar

lime juice

c. mint leaves

c. light rum

c. sparkling wine

Struffoli

flour,

lemon, zested (about 2 teaspoons)

orange, zested (about 2 teaspoons)

sugar

fine sea salt

baking powder

eggs

white wine,

vanilla extract

Canola oil,

honey

hazelnuts, toasted (see Cook's Note)

Vegetable oil cooking spray

Sugar sprinkles,

Powdered sugar, for dusting, optional

For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).

In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.

Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.

How far in advance can you make them....and how do you store them.?

I’ve been making and eating struffoli since I was a kid in the 1980s. My grandmother and my mom (who learned from my grandmother) always made them during the holidays. This is one of the best recipes for them that I’ve seen. My boyfriend and I have made this particular struffoli recipe two years in a row now and we love them. I think they come out perfectly and taste delicious. 

not to be a noodge, but what if you don't have a food processor?

Even my Italian (Calabria) husband likes these better than the ones his mother used to make.  They are lighter and not as doughy.  The added citrus is delicious.  I don't like the taste of honey so might make some for myself with powdered sugar.  One problem --  why did the sticky honey disappear?  I cooked the honey/sugar mix exactly as outlined.  The next day, they were no longer sticky.

Perfect! This is EXACTLY what struffoli is suppose to taste like, thank you for sharing this recipe Giada! It's a very time consuming recipe, but easy to do and definitely worth it! For anyone making this for the first time, I highly recommend you divide the chilled dough into about 6-8 balls, and then roll them out into snake like shapes (about the width of a slim finger. Cut the rolled out dough into little pieces, they will look like squares/rectangles when you cut them. You do NOT need to roll all of them into little balls!! They will puff up into round shapes once they hit the oil, I PROMISE! Don't waste your time rolling! :

<div>These are a throwback to my childhood. My Aunt used to make them every Christmas Eve and I've always wanted to try them but was afraid of the level of difficulty.  Although they are  little time consuming, they were easy to make.  The flavor is perfection!!</div><div><div><ul><li><div></div><div>0</div></li></ul></div></div>

GLUTEN FREE!!!! I grew up on these...my Noni called them Chichad (I think after the Cici beans that they resemble). I haven't had them in years because I can no longer eat wheat.  I made the recipe exactly as written except I substituted Pamela's Gluten Free Artisan All Purpose Flour (blue bag).  They are perfect and amazing.  My family had no idea they were gluten free!!!!!!

Excellent! I omitted the hazelnuts and used Limoncello instead of white wine.

What is the substitute to make this recipe gluten free? I use this recipe every year but was recently diagnosed with Celiac Disease.

Top 38 wine recipes recipes from across the web

The most viewed wine recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bucatini with Rose Red Pepper Sauce...

Greek Lamb with Yogurt Mint Sauce

Chicken with 40 Cloves of Garlic

Chicken Pot Pie with Mashed Potatoe...

Best Gravy Ever

Sparkling Wine Mojito Punch

Struffoli

Standing Rib Roast

Fillet of Beef in Puff Pastry with ...

Fish Piccata

Classic Moules Frites

Sunday Sauce with Meatballs

Tinto de Verano

Grilled Chicken with White Wine Mus...

Tomato Sauce

Onion Jam

Sangria

White Wine Spritzer

Thanksgiving Pioneer-Style Herb Roa...

Chicken Marsala

Tournedos of Beef in Mushroom, Must...

Sunny’s Easy Red Wine Peppercorn Sa...

Marsala and Mushroom Pasta Bake

Strawberry Rose Bellini

Burgundy Beef Stew

Poached Pears in Honey, Ginger and ...

The Bishop

Basic Red Wine

Mulled Wine

B.E.D. of Scallops and Nori " egg r...

Bass Rosace, Steamed in Lemon Grass...

White Wine Mojito

Marsala Sauce

Chicken Marsala

The New Frose

Wine Can Chicken

Shrimp and Sausage Cioppino

Stracotto (Pot Roast) with Porcini ...

The most viewed wine recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine