Cooking with Wine

Roasted Peach Crostini with Whipped Blue Cheese Ricotta ⬇️
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The combo of sweet roasted fruit + tangy whipped cheese + crunchy toast is addictive.
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🍑 Fresh peaches marinated in rosé
🧀 Whipped blue cheese + ricotta blend
🍞 Crispy toasted bread
🥬 Peppery arugula
🍯 Honey drizzle
🌰 Crushed pistachios
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Perfect for summer entertaining when stone fruit is at its peak 🤌
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This combo is 🔥 — save it now so you remember when you need an app
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Roasted Peach Crostini with Whipped Blue Cheese Ricotta Roasted Peach Crostini with a creamy and delicious whipped blue cheese ricotta spread is what you need on your table this peach season!

Click the link below to get the recipe for this Homemade Blueberry Cheesecake Gelato! 🍧

https://cookingwithwineblog.com/homemade-blueberry-cheesecake-gelato-recipe/

🫐 The secret to perfect blueberry cheesecake gelato?

Skip the fresh berries in the gelato (you can always add some for garnish)

After testing fresh, frozen, and preserves…

Quality blueberry preserves win every time.

✅ Consistent sweetness
✅ No tartness surprises
✅ Pure blueberry flavor

Fresh blueberries = unpredictable results
Preserves = reliably creamy perfection 💙

What’s your favorite summer gelato flavor? Drop it below! 👇🫐

iceCreamRecipe

It’s always a good day for a pan of chicken in Marsala mushroom sauce, so what are you waiting for??
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https://cookingwithwineblog.com/chicken-with-mushroom-marsala-sauce-pollo-al-marsala/

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If baked pasta is your love language, this one’s for you. ❤️
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Save it before you scroll! 📌
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Three cheese stuffed shells nestled in a hearty Italian sausage sauce and baked until bubbly.

https://cookingwithwineblog.com/three-cheese-stuffed-shells-with-spicy-italian-sausage-sauce/

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This summer farro salad is all we are craving right now.
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Packed with asparagus tomatoes and zucchini and a healthy amount of crumbled feta so every bite is a flavor bomb.
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https://cookingwithwineblog.com/summer-farro-salad-with-zucchini-asparagus-and-feta/

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The secret to lighter, summer-friendly tiramisù? 🍋
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Swap half the mascarpone for whipped ricotta
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The texture becomes lighter
The flavor stays rich
It’s actually refreshing on hot days
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Then swap coffee for limoncello + lemon juice
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No baking required
Only 30 min to make + 1 hour in the fridge
Lemon lovers rejoice 🙌
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This isn’t your nonna’s version, but it might become your new favorite.
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If you’ve been looking for an easy no-bake Italian dessert, save this now 💛
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https://cookingwithwineblog.com/limoncello-ricotta-tiramisu-easy-twist-on-classic-tiramisu/

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This overnight marinade turns tri tip into the star of your BBQ 🔥

The secret? Brown sugar + soy sauce = serious caramelization on the grill

Mix it all in a zip-top bag:
→ Soy sauce (low-sodium)
→ Worcestershire
→ Brown sugar
→ Fresh garlic + onion
→ Red pepper flakes

Marinate 15-18 hours. Flip once.

Grill to perfection and the result... Juicy. Flavorful. Perfect crust.

https://cookingwithwineblog.com/grilled-marinated-tri-tip-steak-ultimate-marinade-recipe/

Mortadella isn’t just for sandwiches 🔥
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Fold it. Skewer it. Char it. Four minutes on the grill and you’ve got smoky, crispy edges with buttery soft centers that taste wildly expensive.
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Here’s why this works:
🥩 The folds create layers that crisp outside, stay juicy inside
🌿 Italian herb sauce doubles as marinade and glaze
🧀 Creamy burrata pairs beautifully with mortadella
🍞 Grilled bread soaks up all the good stuff
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The trick? Baste the skewers every time you flip them. The sauce caramelizes on the grill and builds flavor with every turn.
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Serve it with creamy burrata, crusty bread, and watch it disappear faster than anything else on the table.
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https://cookingwithwineblog.com/grilled-mortadella-skewers-with-burrata-italian-herb-sauce/

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This is the potato salad that makes people forget mayo ever existed.
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Fresh basil pesto coats tender baby potatoes with lemon brightness, toasted pine nuts, and parmesan richness in just 35 minutes.
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Here’s why it works ⤵
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🥔 Baby potatoes stay creamy and hold their shape
🌿 Basil pesto clings to every surface
🍋 Lemon cuts through the richness perfectly
🧀 Fresh parmesan adds salty umami depth
🔥 Toasted pine nuts bring nutty complexity
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No mayo. No sad deli vibes. Just vibrant, herbaceous flavor that holds up at room temp and gets better as it sits.
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Serve it alongside grilled chicken, steak, or salmon. Pair it with crisp white wine or a cold beer. Make it the night before and let the flavors deepen.
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This is summer in a bowl, and it is about to become your most requested side dish.
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https://cookingwithwineblog.com/lemony-basil-pesto-potato-salad-easy-summer-side/

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BUTTER-POACHED LOBSTER MEETS JALAPEÑO HEAT

This is how you make lobster rolls that don’t taste like every other mediocre shack version 🦞🔥

Most rolls drown the lobster in mayo. This one poaches the tails in butter and wine, then dresses them with jalapeño, lemon zest, and just enough cream to hold it together.

Here’s what makes these work:

✅ Poach in butter, not plain water to keep the meat silky and sweet
✅ Chill the lobster before dressing to stop the mayo from breaking
✅ Toast the rolls deep golden. Crisp bread = no soggy mess
✅ Add jalapeño for heat that doesn’t overpower
✅ Serve with extra melted butter for dipping

Mini size makes them perfect for parties. Brioche or Hawaiian rolls hold up better than hot dog buns and you can make a dozen of these without spending your rent on shellfish.

Cold lobster. Buttery bread. Just enough spice. That’s the whole vibe.

https://cookingwithwineblog.com/mini-new-england-lobster-rolls-with-jalapeno-dressing/