Cassoulet – The World’s Most Complex Simple Recipe

There are so many reasons not to make cassoulet. You need lots of ingredients, some of which take effort to find. There are many steps, and ...

Crispy “Peking Duck” Lettuce Cups – Faster, Easier, and Better?

I was going to say that one of these days we’ll actually make a proper Peking duck recipe, but that’s probably not going to happen. That tak...

Duck Fat Green Garlic Home-fried Potatoes - Skin for the Win

I'm just guessing, but I bet there's some old French kitchen expression that roughly translates to, "Hey, it has crispy, fried ...

Stovetop "Sous Vide" Episode 1: The Best Duck Breast Ever

If you watch any food television at all, yo u've undoubtedly seen the "sous vide" (French for "under vacuum" ) techn...

In a Fowl Mood: A Fabulous Last Supper 2010

Just wanted to say Happy New Year to you all, and share what Michele and I enjoyed for our final meal of 2010. The first course was a superb...

Foodbuzz Says "Thanks a Million" at the Press Club

Foodbuzz, the Internet's largest social network for foodies, celebrated their one- millionth post by treating their featured publishers ...

Duck "Two Ways" - The Sum of the Parts are Greater than the Whole

Cooking duck is surprisingly easy if you give up on the idea of cooking it whole. Sure that whole duck a l'orange looks nice on the maga...