Heat 1 tablespoon oil in a large non-stick frying pan set over a medium-high heat. Season the chicken on all sides with salt and pepper and add to the pan. Cook until deep golden brown, turning ...

Coq au vin ("cock in wine’') is traditionally slow-cooked, turning an old tough rooster that’s been marinated in red wine into a tender stew. It’s pretty rare to find rooster, so I’ve ...

As the most discerning, up-to-the-minute voice in all things travel, Condé Nast Traveler is the global citizen’s bible and muse, offering both inspiration and vital intel. We understand that ...

One of the most celebrated dates on the French calendar is the14th of July — the anniversary of the storming of the Bastille in 1789, which signalled the beginning of the French Revolution.

From bouillbaisse and coq au vin to tarte tatin, you'll want to add all these dishes ... View Recipe Almost every French restaurant has chocolate mousse on its menu; not all are as good as this one.

Beyond chocolate desserts, cognac is also useful for all kinds of cooking and culinary adventures whether steak au poivre or coq au vin, french onion soup or lobster bisque, the bold, spicy, and ...

Chef and presenter Dame Prue Leith, tells Lauren Taylor about saving time in the kitchen, having a ‘yes’ attitude and the ...

Food and eating in France has changed. My two-week mid-September visit followed the Olympics, which drew more than 11 million ...

And there are many other ways to get a true sense of Kiwi food.

Deserts are more western in style though they keep thematic names like the Lion King ($15) made of luscious caramel mousse with a chocolate ... as does the meaty coq au vin ($35) with pan-fried ...