Whiskey, rum, and red wine are more commonly reached for at happy hour. But there's a way to make your margarita better suited for the chilly season: Add a red wine float. A devil's margarita is a ...

The iconic slice of meatloaf, nestled next to a mound of mashed potatoes and peas, is ensconced in the American mind as a ...

A drizzle of red wine makes for a juicy meatloaf with a fruity, tangy kick. Food styled by Simon Andrews. (Christopher Testani/The New York Times) ...

The biggest flex was that, instead of glazing the top with ketchup, she uses a combination of tomato purée and dry red wine. The wine turns out to be key; it increases the juiciness of the finished ...

The biggest flex was that, instead of glazing the top with ketchup, she uses a combination of tomato purée and dry red wine. The wine turns out to be key; it increases the juiciness of the ...

Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant, Le Pélican, where she would cook tougher cuts of meat into a rich, luscious, comforting dish.