Marsala wine is a key ingredient in classic chicken Marsala. If you're out of the highly specific wine, though, there are ...

The key is knowing when and how to substitute and how to mix the ingredients so they can best mimic the flavors of this ...

While one pervasive cooking myth holds that all of the alcohol will cook out of any dish, this simply isn't true. As developer Ksenia Prints' chicken Marsala calls for a full cup of wine that's ...

In a large pan over medium heat, melt 1 tablespoon of butter with the olive oil. Once the butter is melted and bubbling, add ...

Add 3 tablespoons water. As liquid evaporates, add 2 tablespoons Marsala, and continue cooking until it evaporates. Keep an eye on the carrots to prevent burning. Repeat once more, adding 3 ...

When I think of wine, I think of a great fat substitute in recipes. I'm probably unusual in this regard, but I actually use wine more often in cooking than I do as a beverage with dinner.

Arrange the apricots, cut-side up in the dish. Spoon over 4 tablespoons of Marsala wine. Measure the sugar, crushed biscuits and butter into a small bowl. Rub together using your hands until the ...

Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock ...

it makes sense that you can use these two to create a Marsala wine stand-in. Getting the ratios right is key. Many recipes call for around ⅔ cup Marsala wine. If that's the case, you can swap in ...