Turn up the warmth factor with a touch of red in your meals. The peppery, rich and robust notes of a favourite red wine is ideal for cool-weather cooking with braised pheasant, pappardelle with duck ragù, a classic boeuf bourguignon and more in this collection. And don’t forget, if it’s not good enough to drink, it’s not good enough to cook with. Cheers to that!
Chicken and red wine terrine with braised shallots
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