There are many version of the traditional French dish coq au vin, from the classic Burgundy recipe with mushrooms and bacon lardons to the Alsace region's coq au Riesling with cream and eggs served over noodles. Chef David Chang of Momofuku Ko in New York City has his own interpretation of the dish which uses a rich, white wine combined with creme fraiche and butter.
Canadian icewine, the thick, sweet wine created from frozen grapes from vineyards in British Columbia and Ontario's Niagara Peninsula, is growing in popularity in the U.S. The tart, aromatic wines can stand alone as a sweet sip at the end of a meal.
Smaller slow cookers are perfect for dips and fondues, while the larger pots work well for main dishes with meat and poultry. Try these recipes for carnitas tacos, cranberry baked apples, and cardamom and lemon rice pudding.
This chef adds a few nontraditional ingredients to a South Florida fall minestrone: Yukon gold potatoes and calabasa squash. He's not afraid to add other items that are in his pantry, including leftover cooked orzo and a few different root vegetables.
Seasonal spring ingredients are giving brunches a touch of luxury. This food writer lays out a Sunday brunch of leek pancakes, chocolate-orange scones and fennel-aquavit gravlax with caraway creme fraiche.