Sunday, January 20, 2013

Coq au vin and kale-peanut salad

I have often used Alton Brown's coq au vin recipe, but this time I tried Cook's Illustrated's. it needed more than double the stated amount of liquid (two bottles of wine, 5 cups of chicken broth) but I think it came out better in the end.



Priya made a kale salad with red peppers and a peanut dressing that was awesome.


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