Cooks Illustrated: Why Make Coq au Vin?
Coq au vin was all the rage in the 1960s, when French cooking really began to take hold in American kitchens. Now, however, it seems a far less exotic dish, and the many recipes for it that have appeared over the years are often bland and boring.
Coq au vin was all the rage in the 1960s, when French cooking really began to take hold in American kitchens. Now, however, it seems a far less exotic dish, and the many recipes for it that have appeared over the years are often bland and boring.
Cock cooked in red wine, traditionally a cock from Bresse and a wine from Burgundy.
The older the poultry is, the better your Coq au vin will be
The Best Thing I Ever Ate
La Poubelle "Coq Au Vin"
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