Fry the lardons in a large frying pan over a low heat for 10 minutes until crisp, golden and the fat has run from the meat. Remove from the pan and tip most of the fat into a heatproof bowl.

Scatter on top of the chicken. Add the onion to the pan and cook over a low heat for 4-5 minutes until golden-brown, adding the garlic for the last minute or so and stirring often. Tip the onion ...

Even certain ingredients mattered to her, down to the brand of chocolate Julia Child used when she baked. Recipes like Julia ...

Add lemon juice and continue cooking on medium-low heat for 10 minutes until the chicken is cooked through. Have more delicious recipes like this Coq Au Vin with White Wine recipe sent straight to ...

Séparez les ailes de la carcasse, ôtez les ailerons. Mettez tous les ingrédients de la marinade avec les morceaux de coq dans un plat, pour au moins 24 heures, en retournant l'ensemble de temps en ...

Sear the chicken. Working in batches, sear the chicken in the bacon fat until browned on both sides. Transfer to a plate.

With a little planning, you can avoid diet disaster, and there are some alcoholic drinks that are relatively low in calories. It's all too easy to overdo it with alcohol calories. We all know ...

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 ...

My German Rabbit Stew Hasenpfeffer is a traditional dish enjoyed for generations. The name combines “Hase” (hare or rabbit) ...

Sometime during the low-fat health craze of the 1990s ... the globe from Soy-Maple-Glazed Chicken Legs to Chicken Legs Coq au Vin.

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 ...