Leftover red wine gets repurposed into a sweet, sticky, and luscious barbecue sauce in this easy chicken recipe from Food & Wine's Justin Chapple. All you need is a Pinot Noir on hand. Kelsey ...

We simplified the original recipe, but didn’t change a thing about the velvety, wine-blushed beurre blanc; keep it warm and serve it immediately for the best results. David McCann is a food ...