Do not fail to cook down a basket of mushrooms into a paste and add them to your next meatloaf.
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Filming in Chris Pandel's kitchen at The Bristol for the upcoming Dinner Party was just plain fun. Relaxed and unassuming, Pandel just might be one of...
We're conquering confiting -- a French technique for tenderizing even the toughest of meats.
By Carey Jones. Photo courtesy of Comme Ça.
Where: Comme Ça, Las Vegas
What: We've seen some genius sweet-savory brunch pairings before, b...
Burgers are all the rage in France, but there's so much more to French food.
If anyone makes a cheese and quackers joke, we are out of here.
This old-school technique isn't nearly as complicated as it seems.
A Duck Confit & Pastrami Poutine sandwich that breaks all the paleo diet rules.
Garlic confit gives you all the flavor and texture of oven-roasted garlic without the mess.
Years went by and no matter how many times friends and family tried convincing me that duck was actually very delicious, I could not be persuaded.
I will always remember the first time I had Duck Confit. My first trip to Europe as an adult was with my daughter, Maya, when she was 9 years old. W...
Duck is one of those ingredients we tend to look at in the grocery store and then move on to the chicken section instead. Why? Because often we are not sure how to prepare it and this scares us!
This article will only strike a loud, melodious chord with 3 types of people -- people who love duck confit, people who love Stanford football and people who hate the Oregon ducks.
Football has started, the sky is slate, the air is cold and winter will be here soon. One of the very few excellent things about winter in Cleveland--...
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