In 1993 Virginia chef Craig Hartman asked his supplier for "baby greens," and was given tiny lettuce that he used in a salad. By coincidence, a restaurant magazine writer was in attendance, and an ...

Just about every night this time of year, the most seductive smell breezes into my apartment like a taunt. Somewhere some neighbor has fired up a hardwood grill for dinner while I’m trapped with ...

Instructions: Bone and shred duck and cut sausage into ¼-inch thick slices. Set aside. Preheat a large pot over medium-high heat for 2 minutes. Add the oil and flour and immediately begin to stir ...

Growing up, I associated maple flavor with the pancake syrup found at the breakfast table. It was sweet but mostly flavorless. As if its only purpose was to baptize food in a sticky coating of liquid ...

Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) Allow the ...

When it comes to pairing side dishes with smoked duck, the right choices can elevate your meal considerably. Think about how sweet honey-glazed carrots complement the rich flavors, or how roasted ...