What He’s Known For: Simple cooking over live fire. Meticulous sourcing. An unpretentious welcome and an ambitious vision. OPEN FIRE defines chef Tomos Parry’s cooking at Brat in East London. “There’s ...
Often used in Asian cuisine as well as in French cooking, duck meat is slightly darker in color than chicken or turkey, but is nonetheless still delicious—especially when you've got to right recipes ...
The ceramic insert and glass lid are dishwasher-safe, which means cleanup can be as low-effort as the cooking itself. And at ...
Preheat oven to 350 degrees. Prick the duck skin all over with the tines of a fork, taking care not to pierce the flesh, and season all over with sea salt. Place ducks on a rack in a large roasting ...
Chef Billy Parisi on MSN
Slow‑Cooked Duck Cassoulet: Pure French Comfort
This classic French Duck Cassoulet Recipe is slow-cooked beans with vegetables and herbs that are then baked with duck confit ...
His Restaurant: Eyval, in Brooklyn, N.Y. What He’s Known For: Interpreting Persian cooking with nuance and delicacy. Refining regional-Iranian dishes with creativity and the freshest seasonal ...
So you’ve ordered Roy Choi’s killer smoked duck at Pot in Koreatown. And you’ve beaten the French bistro crowds for the duck confit at Republique or Church & State — or the duck ragout at Maccheroni ...
A NOTE FROM CHEF CALLAHAN: Carnitas, or 'little meats,' are a staple in Mexican cuisine. There are various cooking techniques, depending on where you're eating them. For the most part, carnitas are ...
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