Get the latest recipes from Csmdad http://www.grouprecipes.com/people/csmdad This dish is made from a recipe in The Country Cooking of France by Anne Willan. http://www.grouprecipes.com/41889/coq-au-vin.html Alternating between onion and potatoes when grating keeps the potatoes from darkening or turning grey. These are good with sour cream, but some like to eat them with applesauce. http://www.grouprecipes.com/41760/latkes-potato-pancakes.html The act of deglazing—using a liquid to "release" pan drippings—is the tried-and-true trick to getting a quick, flavorful sauce. The soy in this recipe melds wonderfully with the wine and adds a certain depth. http://www.grouprecipes.com/41041/rib-eye-steaks-in-red-wine-sauce.html This soup is a moderate level to cook, but is well worth it. I recommend to use the GOOD cheeses and wine to really bolster the flavor of this dish. Don't underestimate it. This is a soup that stands as a meal, not a rickety appetizer. http://www.grouprecipes.com/41039/classic-french-onion-soup.html This classic Clam Chowder recipe is one of the easiest, yet really good tasting clam chowders I've had. It's a great hit with everyone I've made it for. Found on net from "Dee". http://www.grouprecipes.com/41036/new-england-clam-chowder.html