With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...
Ya Ya’s Aaron Whitcomb, the mouthpiece in this week’s Chef and Tell interview, promises that his recipe for duck confit, despite the numerous ingredients and steps, isn’t difficult. “Just make sure,” ...
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6 hearty meat-and-potato recipes for your winter menu
This beef stew flavor benefits from a quick sear in a pan before going in the slow cooker but this can be done the night ...
1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...
Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...
Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...
After the success of their first restaurant Lucques, chef Suzanne Goin and her business partner, Caroline Styne, opened A.O.C. in 2002 – specializing in small plates and over 50 wines served by the ...
Readers will know Chef Belton from his residency on WWL-TV, his series of cookbooks, his PBS shows or his years of cooking classes. In this column, Chef will offer time-tested recipes drawn from New ...
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