cooking.nytimes.com
Cranberry Sauce With Pinot Noir Recipe
Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries “Many deep red wines, or port, can overwhelm the punchy berry,” said Ms Louis
allspice, cloves, black peppercorns, cranberries, pinot noir, brown sugar, wildflower honey, orange juice, orange, rosemary, cinnamon, vanilla pod
cooking.nytimes.com
Eggs Poached in Red Wine Recipe
This 2006 recipe from Mark Bittman takes that workhorse of the kitchen — the egg — and makes it a bit more glamorous By cooking the eggs in simmering red wine, they become something even greater, worthy of a simple, but still indulgent, dinner.
cloves, good bread, red wine, eggs
cooking.nytimes.com
Coq au Vin With Prunes Recipe
The standard coq au vin, even when it is made with shortcuts, is a hearty dish, what with its bacon, garlic, deep red wine and enrichment of butter But the one I like best is made with prunes: it's darker, richer, fuller, the kind of recipe one adores and makes repeatedly The prunes melt into the wine and become barely recognizable, bringing even more depth, not only of color but of flavor
olive oil, chicken, onions, salt pork, garlic, prunes, pinot noir, butter optional
