"Chef Chris Scarduzio of Philadelphia offers this marvelous dish for fall or winter. What could be better than knockwurst and boudin blanc on one plate? Perhaps a crispy leg of duck confitand a glass of Belgian beer on the side? "

"There is one rule for venison: Get a nice sear on the meat and serve it rare. This recipe, from the Food & Wine test kitchen, will ensure caramelized, juicy meat."

"This hearty casserole of preserved duck, sausages and beans is the heart & soul of Gascon cooking."

"Traditionally, roosters are used to make coq au vin, the classic French stew. Since roosters are hard to find, we suggest using chicken in this everyday dish that can easily serve as the center of a dinner party or a great Sunday meal with the family."

"This classic recipe has many variations, but almost always includes cheese, eggs, cured fatty pork and a lot of black pepper. We've also snuck in some duck and truffle oil."