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This classic dish, Coq au Riesling, is a chicken stew with mostly the same components as Coq au Vin—except the vin in the recipe is not red, but a fresh, mineral-rich Riesling. The dish comes from Alsace, a region influenced by both French and German cuisines. I love this dish because it's lighter than traditional Coq au Vin, but still heavy enough to be considered comfort food.
In this salad of greens made with lard and bacon, the richness of the fat complements the sharpness of the vinegar; only mustard is needed to bind the two. [Photographs: Chichi Wang] If I were ever to get a tattoo,...