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 ...

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 ...

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 ...

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 ...

The J Bar features contemporary globally inspired dishes in a casual, fun setting. They were back in the KCL kitchen sharing their recipe for orange wood smoked duck breast. Toast Walnuts, seed the ...

Like other kinds of poultry, meat and fish, duck can be cured and cold-smoked, or hot-smoked. Cold smoking involves pumping flavoring smoke into a compartment that’s kept at approximately the same ...

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, ...

Dreams. We all have them. But when the sommelier from Frances and a chef from Coi dream of opening a drinks-forward neighborhood restaurant together, suddenly we’re all dreaming the same thing. Wake ...

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 ...