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This is a northern French version of Coq au Vin. It's critical to use a good, very dry Riesling or similar wine. Serve it on top of half a cup of brown rice (rice not included in nutritional information). It's a rich-tasting but relatively low calorie, winter or early spring dish.

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This is a variation on a Thai-style mango salad, with red pepper and Granny Smith apples added. Chopping the ingredients julienne-style (like French fries) is a little more time-consuming but it makes the salad look very attractive. It's very good served with Thai food or simply prepared fish.