Recipe: Coq au vin (chicken braised in wine)

Go ahead. Impress people. Tell them you're making coq au vin. It's just chicken... braised in wine, thus making it fabulous. In its original French inception, the coq referred to a rooster, typically mean old birds who have worn out their welcome in the hen house. The tough nature of their meat required a long simmer time to soften, aided by the sugar in the wine which helps to break it down. Classic recipes include … [Read more...]

Recipe: Easy Thai Curry

Thai curry sounds exotic and complicated, but in truth it's a quick meal for which you can keep the bulk of ingredients in your pantry or freezer, plus it’s a great option for using up leftovers. If you can't find it in your supermarket, you can order a variety of curries online for under $12. Vary up the main protein and vegetables based on what’s in your fridge. The basic formula calls for one pound of a protein (tofu, … [Read more...]

Chicken Cordon Bleu with Mornay Sauce

Let’s set the record straight: The Paris-based cooking school has nothing to do with this dish. The specific origins remain a bit of a mystery, but the original (with veal) is likely a cousin in Germany’s schnitzel family, and may have originated in Austria. Taste the ham and cheese before you start; overly salty or smoky versions of either can overwhelm this dish. Secure the chicken parcels by threading a trussing needle … [Read more...]