Swiss chard:1 bunch of Swiss shard1. Blanch the Swiss chard in a pot of salted boiling water for 30 seconds, then remove the chard from the water and place directly in an ice bath.2. Lay out the ...

I was digging through the freezer the other day, and came across a bag of duck meat from last year. I must’ve been saving it to make sausage before it got buried under everything. So I took it out to ...

1. Heat oil in 7- to 9-quart heavy dutch oven. Add duck quarters in single layer. Cook until brown on all sides. Remove and reserve duck. 2. Add flour to the hot oil to make a roux. Stir constantly ...

As so many chefs in New Orleans do, Gason Nelson makes his own spice mix. If you wish, alter yours to taste or use a good commercial Creole seasoning mix, such as Paul Prudhomme's, Emeril's or Tony ...

Assuming you're as handy with a grinder as a gun, this recipe from Ken Vedrinksi (Trattoria Lucca, Coda del Pesce) might be just the thing to clip in advance of duck season. But making your own duck ...

After the success of their first restaurant Lucques, chef Suzanne Goin and her business partner, Caroline Styne, opened A.O.C. in 2002 – specializing in small plates and over 50 wines served by the ...

The brand new cookbook "In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits and Other Meaty Goods" by Taylor Boetticher and Toponia Miller (Ten Speed Press, ...

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This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. In support of the California Department of Fish and Game and its effort ...