CATEGORY: Wine
Chicken with Cornbread Stuffing and Sherry Pan Sauce and Cheesy Broccoli-Cauliflower Casserole with Rye Crumb Topping

Chicken with Cornbread Stuffing and Sherry Pan Sauce and Cheesy Broccoli-Cauliflower Casserole with Rye Crumb Topping

Motivated by the food moods of Thanksgiving and Christmas, I've stuffed, basted, and roasted a chicken! It was a beautifully bronzed masterpiece.
Coq au Vin

Coq au Vin

See the list of ingredients for the "Coq au Vin," from cuisinerecipes.com: bacon, chicken, carrots, mushrooms, and booze -- specifically brandy and dry white wine.
Fish-A-Leekie Pie and Maple-Roasted Vegetables

Fish-A-Leekie Pie and Maple-Roasted Vegetables

I was attracted to the recipe for "Fish-A-Leekie Pie," from thedailyspud.com, because it's a dish that stands far beyond my food vocabulary.
Bay Scallop Gratin

Bay Scallop Gratin

This recipe called out to me with its inclusion of prosciutto and Pernod and white wine and scallops. It delivered an intensely rich, salty, and sharp gratin, best served over a bed of noodles, it turned out.
Parmesan Almond Crusted Chicken and Zucchini Risotto

Parmesan Almond Crusted Chicken and Zucchini Risotto

Have you ever considered coating chicken with almond meal? It's a clever, tasty idea.
Baked Teriyaki Chicken

Baked Teriyaki Chicken

Sweet and sticky chicken is always tempting to reach for and nibble. But who wants to cook it? I nearly ruined my Pyrex baking dish when I made this baked teriyaki chicken.
Sauteed Shrimp with Tamarind and Soba Noodles

Sauteed Shrimp with Tamarind and Soba Noodles

I was lured into the promise of tangy sweetness, by a story in the June 2010 issue of Bon Appetit about tamarind. I've had a jar of tamarind concentrate -- a thick, dark syrup sold in a jar -- in the back of my refrigerator for quite some time. "It's time to use it!"
Seafood Stew and Scalloped Corn New Orleans-Style

Seafood Stew and Scalloped Corn New Orleans-Style

This "Seafood Stew" is actually a soup. But that's fine. This soup was prepared simply, cooked quickly, and rewarded us with good flavor.