Classic Coq au Vin A Rustic French Masterpiece by Chef Jean-Pierre Step into the heart of traditional French cuisine with Coq au Vin, Chef Jean-Pierre’s masterful take on this time-honored dish.

Remove tin foil and continue to cook for a further 25 minutes. To serve: spread a generous amount of parsnip mash on each plate. Spoon over the coq au vin and garnish with chopped Italian parsley.

Does Chilled Green Pea Velouté with homemade ricotta, Duck Breast in Four-Spice Sauce, Coq au Vin, Baba au Rhum, and Vanilla ...

Ancient Rome is often seen as synonymous with culinary excess. Images of exotic – even orgiastic – feasts perpetuate its reputation for strangeness and decadence. It may come as no surprise, therefore ...

Wyoming communities have long been debating whether to allow people in populated areas to keep backyard chickens. Those who ...

The only surviving ancient Roman cookbook reveals the ancient origins behind Europe’s most iconic dishes and flavors.

World’s Fair in New York, a fun food item debuted in the U.S. with a splash – actually more like a dip or dunk.

Writes Harvey, "My Polish grandmother ranked among the worst cooks to ever enter a kitchen, which never dampened her ...

Chef Duane Nutter's debut cookbook celebrates Southern staples with international flavors. He infuses the book with his ...

Chef Duane Nutter, known for his cooking at Southern National and One Flew South, keeps home cooks of all skill levels in mind as he shares recipes from his new cookbook.