Slowly poached Bosc Pears in Shiraz and Cinnamon

When octopus is simmered gently for on hour or so, it loses all toughness and becomes meltingly tender.

This is the classic red wine pot roast served all over Europe. If you decide to include more or fewer than three additional ingredients, decrease or increase the amount of each garnish you use accordingly. Makes 6 to 8 main-course servings.

Despite the fact that Europeans have been boiling up fish in red wine for centuries, such as the matelote of France, there is an inherent problem in many of these traditional dishes: the red wine doesn't cook enough to lose its harsh acidity and ..

Like most braised beef dishes, the liquid for a daube can be almost anything you wouldn't mind drinking, except maybe for Coke or coffee. You can even use a mixture of liquids: the ends of bottles of red and white wines, sherry Madeira, ..

A deeply satisfying dish from eRecipe - juicy cod, a rich red wine sauce and creamy butter.

We had a big pear tree in our garden in Corgeno and, in the season, we had pears coming out of our ears, so my grandmother often used to poach them in wine. We add some spices and, when we serve them, we go to town a bit, building up different ..

When the chicken is fully cooked, allow it to rest at room temperature for 5 to 10 minutes, during which time the internal temperature will rise about 5°F. Then carve the chicken into serving pieces.

The secret to this recipe is to bail dawn the liquid released by the squid before adding the red wine. Serve with French bread and aioli, ideally flavored with saffron.

This abbreviated version of coq au vin is best made with red wine chicken stock, which is broth made exactly like brown chicken broth, except that red wine is used instead of water (but you can get by without it). Use a soft, low-tannin, low-acidic ..