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Orange Duck – Orange You Glad I Didn’t Call It Duck a l'Orange?

I don’t think I’ve made Duck “a l'Orange” since culinary school, nor tried to pronounce it, but thanks to a rather enticing photo in a f...

With all the rich and decadent football party food I’ve been sharing lately, I’d thought I’d take a little break, and post a nice, simple gr...

If you’ve worked in restaurants before, you know that every night before service the staff sits down to what’s called the “family meal.” One...

It’s not easy to pry gumbo-making secrets from a cook in New Orleans, but you should have better luck if you slip them some truth serum, in ...

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

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

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...

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...

I have several unpublished blog posts about my picks of the world's all-time top-ten recipes. The reason none have gone live yet is I ca...

This cherry sauce recipe tastes like it requires many steps, and a fair amount of time and finesse. As you'll see, this is not the case....

This video recipe was filmed over a year ago (with a webcam duct-taped to a spice rack), and was never posted here due to what I thought was...

This video recipe produced for About.com is my take on a classic French sauce, the Gastrique. In its most basic form it’s simply a carameliz...

In part one of this lesson, we prepped and roasted the duck. In this second part you’ll see how we finish this dish. You’ll also learn how ...

Duck Confit is one of the World’s great culinary experiences. “Confit” is an ancient French technique of cooking and preserving meat in its ...