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The standard coq au vin, even when it is made with shortcuts, is a hearty dish, what with its bacon, garlic, deep red wine and enrichment of butter But the one I like best is made with prunes: it's darker, richer, fuller, the kind of recipe one adores and makes repeatedly The prunes melt into the wine and become barely recognizable, bringing even more depth, not only of color but of flavor
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Get Healthy Sheet Pan Shrimp and Greens Recipe from Food Network
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A delicate veal sausage packed with flavor—it beats store-bought every time.
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Lime zest tames the bitterness of stout in this great beef marinade.
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Get Creole Sauce Recipe from Food Network
cooking.nytimes.com
This chutney is sweet, hot and a little sour You could use green mango in place of the ripe mango Try this chutney with these spicy corn pakoras.
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A lighter version of a Spanish favorite.
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Mix up your own European-style salad mix with greens from your garden or the farmer's market. Be sure to include colorful lettuces and greens with lots of different textures.
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A healthy baked chicken breast nuggets recipe.
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Get Pesto Recipe from Food Network
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Get Herb Stuffing Recipe from Food Network
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The strong, malty flavor of Guinness makes this hamburger stand out.