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A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering
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"My parents are Ecuadoran," Garces says, "so I find myself adding Latin American ingredients to everything I cook." His take on green bean casserole is a vibrant medley of beans tossed with oranges, dates, and almonds plus a sprinkle of his secret
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This hearty, flavorful soup of root vegetables and lentils is perfect for chilly fall nights, and it makes your house smell heavenly! The golden beets give it a unique pop of flavor.
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Grilled portobello mushrooms are filled with mashed cannellini beans and harissa sauce in this vegetarian appetizer with bold flavors.
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Get Quail Samosa Recipe from Food Network
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A chunky beef stew with potatoes in a flavorful curry and beef broth.
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Artichokes are so good for you and so delicious! Here's how to cook and eat them.
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Get a fresh take on healthy when you pair tender asparagus spears with perfectly cooked sorghum grain. This simple, flavorful side dish with the goodness of sorghum will help you add extra protein to your meal.
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The Sunset and Vine is a classic cheeseburger created for Bill's Bar and Burger.
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Make a classic crunchy, garlicky dill pickle with just eight ingredients in three steps. This is as easy as pickling gets, and you can control how sour your pickles...