We use this for a number of dishes, often pasta. We do cook the sauce after adding the cooking wine, so that the alcohol evaporates and all that is left is the heightened flavor. I know that wine buffs would look askance at using cooking wine, but it is my preference and I am very happy with the results, as others seem to be, even those who enjoy having wine as part of the meal.
| Albuquerque Farmers Market Pasta |
| Bread/Wild Rice Stuffing |
| Risotto with Braised Pumpkin and Dried Cranberries |