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Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
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The heat of harissa — which is a North Afican chili sauce — is made for the luscious flavor of lamb.
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A rustic Italian take on chopped liver flavored with sweet wine, capers, and fresh sage.
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Cayenne pepper brings the heat to this Moroccan-style carrot salad.
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Get Veal Baci Recipe from Food Network
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A rich filet mignon with wild mushroom sauce recipe.
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Everyone loves dipping things into a pot of fondue. This fondue recipe uses Cheddar cheese and Cheddar cheese soup with white wine to deliver a fun dinner item.
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This is a great easy prawn marinade. We put them out as appetizers, but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread!
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A sophisticated riff on fruit salad with a honey, lemon zest, and dessert wine dressing.
Ingredients: dessert, honey, lemon, melon, blueberries
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Get Filet Mignon Parcels Recipe from Food Network
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In this traditional Hunan recipe, whole chicken is poached, de-boned, and stir-fried with chile, ginger, rice wine, and Szechuan peppercorns.