In this simple yet rich stew, just two ingredients—Chianti and black pepper—provide most of the complexity. But when you add them to the pot makes all the difference.
Test cook Bridget Lancaster reveals the secrets to making the best Coq au Riesling at home. Next, gadget expert Lisa McManus uncovers the best waiter’s corkscrews. Finally, test cook Julia Collin...
Julia Child made the French classic red wine–based coq au vin a popular dish, but we were drawn to the rich and refined white wine version.
We uncorked the mystery of what goes into a durable and dependable wine opener.
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