Slow braised duck leg ragu served over soft spaetzle pasta, rich with wine, herbs, and warm spices. A cozy and elegant dish ...

A masterclass in smoking duck breasts the Sichuan way, but with used teabags When I worked at River Cottage HQ, we used to smoke duck, rabbit and fish in a smoker made out of an old bread bin. It ...

Low and slow is the name of the game when it comes to braising. With a little time and liquid — whether that's stock, water, or wine — even the toughest cuts of meat can become tender, rich dinner ...

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While red wine seems to be the wine of choice when it comes to cooking beef, chef Peet is a big believer in white wine. This is because the bulk of his professional training was spent in the kitchens ...

Ihsan Gurdal, the owner of Formaggio Kitchen in Cambridge, Massachusetts (a specialty food shop and the first place I worked after college), grew up in Turkey. He introduced me, and probably many ...

Ihsan Gurdal, the owner of Formaggio Kitchen in Cambridge, Massachusetts (a specialty food shop and the first place I worked after college), grew up in Turkey. Related Articles Fresh basil is a sign ...

Braised chicken dishes bring a lot to the table — literally and figuratively. By searing and then gently simmering the meat until it’s fall-off-the-bone tender, these dinnertime darlings soak up the ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

This herbaceous braised lamb features tender meat cooked slowly over a bed of vegetables in a fragrant jus with garlic, rosemary, and peppercorns. This one-pan lamb dish delivers impressive flavor ...

Chicken legs are the most forgiving part of a chicken to cook. They'll never threaten to dry out on you like a chicken breast. This arguably makes them the tastiest part of a chicken. Flavorful and ...

Hosting a Christmas dinner can be stressful, and creating a dinner menu for everyone attending just piles on that stress. You have to think about the main course, the appetizers, the side dishes, and ...