Wine can blend beautifully with a variety of dishes including meat, risotto, soup, and shellfish. The rich notes of red wine or delicate flavor of white both work to make these recipes toast-worthy.
Photo: Brian Woodcock
This is a riff on coq au vin, the French standard of chicken and veggies simmered in red wine. The coq usually takes on a deep purplish-red cast from the vin, but our modern take cooks the chicken in broth: It tastes lighter and looks much brighter. After the chicken cooks, it's smothered with a delicious Champagne reduction sauce that's enriched with nutty brown butter.