Food & Wineのインスタグラム(foodandwine) - 8月23日 07時29分

When it comes to cooking with red wine, Anne Willan advised "If it's not fit to drink, it is not fit for the pot." We can't force you, but we recommend making her poached eggs with red wine sauce using your favorite rich Burgundy, and serving it with a light-bodied, berry-rich Beaujolais-Villages. ? Find our why we've named it one of our top 40 recipes—link in bio! If you make this dish, or one of the other timeless dishes from our anniversary issue, tag your post with #CookThe40, for a chance to be regrammed! ?: @gregdupree

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