Let's have a virtual blowout before the dietary proscriptions of Lent begin on Wednesday.

Dan teaches you to make Coq au Vin with Côtes du Rhône wine, so get ready to impress hungry people.

(and breakfast and supper and dessert.)

Ridiculously cute and absurdly easy. 

Our resident Beer Expert gives the recipes for five delicious foods that use beer as an ingredient. 

Today I’m teaching you how to make easy, flaky, buttermilk biscuits served several ways: with honey butter and preserves, as a cheese, ham and egg sandwich, as a caprese sandwich, and smothered in sausage gravy. And you get the original recipe for a spectacular brunch cocktail, to boot. Score!