Skip to main content
Epicurious
Bon Appétit

Mulled Wine

2.5

(1)

A dutch oven of mulled wine with floating apples cinnamon sticks and tangerines being ladled into cups
Photograph by Isa Zapata, Food Styling by Mieko Takahashi

This heady mulled wine recipe with citrus, fresh apple cider, and warm spices is festive enough for Christmas or other holiday parties, but easy enough to make on any cold winter evening you want to feel cozy. Any decent red wine like a cabernet sauvignon, zinfandel, syrah, grenache will do, bit we recommend a merlot for its softness and fruit-forward flavors. Be sure not to let the mixture boil; the barest of simmers will coax plenty of flavor from the whole spices without cooking off all the alcohol. 

See Related Recipes and Cooking Tips

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Baked Butter Paneer
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.