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 ...

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 ...

Tea smoking, a cooking technique used in China, bears no resemblance to smoking meats and fish in the Western world. For one thing, no wood chips are used; for another, the result is a very subtle ...

Trim the fat off of the sides of duck leaving it attached to the breast. Score the remaining fat in a checker board design. Mix together the cloves, shallot and canola oil in a small mixing bowl.

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 ...

1. Add all the ingredients into a small pot and bring to a boil. Stir occasionally to prevent sticking. 2. Reduce to simmer and continue to stir until smooth and consistency resembles jam. Remove from ...

The chef/owner of a now-defunct tapas bar once said, "Houstonians don't get tapas." "You put the plates in the middle of the table and people instantly pull them in," he said, demonstrating the move, ...

From burnt ends to turkey legs, and andouille sausage to salmon, these are our favorite smoked meat recipes to serve throughout spring and summer. Molly McArdle is Food & Wine's Updates Editor. She ...