Coq au Vin (Chicken Braised in Red Wine)

A lot of coq au vin recipes have you braise the bird for hours. That's fine when you're doing it the traditional way with a tough old rooster, but it doesn't work well for the tender roasting hens most of us use today. This recipe delivers a rich and deeply flavored braise with red wine, mushrooms, lardons, and onions that tastes like it was in the oven all day, except that it wasn't.

Coq au Vin

A traditional Coq au Vin recipe, with very tender chicken in a rich red wine sauce. Incredibly easy to make, and it's even better the next day!

Grilled Coq au Vin

A barbecue sauce made from all the flavors of coq au vin: deep Burgundy wine, earthy mushrooms, sweet onions, and woodsy herbs, caramelized and grilled onto juicy, bone-in chicken. Stew hits summer!

The Perfect Bite (and Duck Carbonara) inspired by YOU — Binging With Babish

Do yourself a favor: don't start "You" if you don't have a full day in which to binge the entire series. This soapy-fun Netflix series is, at its core, about dating...albeit in a frightening and murderous way. And dating, at its core, is about food - so it was inevitable that there end u

Braciole inspired by Everybody Loves Raymond — Binging With Babish

I recommend you make some braciole next time you' want to try cooking something new.

Prison Sauce inspired by Goodfellas — Binging With Babish

Say what you want about gangsters - the garroting, the cocaine use, the shooting-a-guy-in-his-foot-for-no-reason - the guys know how to eat, even in prison. Follow along as we make old-school Sunday gravy, and please, try not to piss off Tommy.

French in a Flash (Classic): Coq au Riesling

This classic dish, Coq au Riesling, is a chicken stew with mostly the same components as Coq au Vin—except the vin in the recipe is not red, but a fresh, mineral-rich Riesling. The dish comes from Alsace, a region influenced by both French and German cuisines. I love this dish because it's lighter than traditional Coq au Vin, but still heavy enough to be considered comfort food.

Steak au Poivre inspired by Archer — Binging With Babish

This week, we're headed back to the Archer archives in search of a tasty dish to recreate, and I could find none better than steak au poivre - even if it was served sans 'poivre'. We won't make that mistake in the BwB kitchen, as we recreate this French classic with some modernized veggie sides.

Pollo a la Plancha inspired by Moonlight — Binging With Babish

Chiron is prepared a Cuban classic in the movie I don't really want to make fun of here in the description: Moonlight. Simple ingredients prepared simply often yield stunning results - will the chef's special rise to the occasion?

Confit Byaldi inspired by Ratatouille — Binging With Babish

Remy is an especially-clean-looking rat that's been given the gift of Gusteau's gastronomy. Let's see if his signature dish is worth staking an entire restaurant's reputation upon for the sake of a pun.