Duck is considered a luxury here in America, but it’s a specialty in southwestern France.
Storing and Preparing
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Here are a few tricks we’ve learned over the years about preparing and serving spinach.
Anyone can create these delicious “little purses”—just follow these simple instructions.
Quick tips for peeling chestnuts and ginkgo nuts so that the process won’t drive you crazy.
Creamy, cheesy, rich, and fun—as long as you adhere to a few basic principles, making fondue is simply entertaining.
The inside scoop on the many varieties of apricots, both fresh and dried, and which ones we found to be the best.
How do you know great chocolate when you find it? By following our expert advice.
You don't need a smokehouse to enjoy homemade smoked salmon, just this clever technique.
Is it essential to treat eggplant for bitterness? It depends on how you want to serve it.
What’s the secret to making this renowned Savoyard dish? It’s in a pig’s ear.
When you find yourself longing for a good sherry vinegar salad dressing, just whip up this simple preparation.
This rice is a staple of Asian cuisine and can be served for lunch, dinner, or even a snack.
This is the perfect technique to quickly transform the truffle’s intense flavor into a condiment or paste.
Truffles have a way of leaving the very essence of themselves when stored with other food items.
Here is a way to preserve the wonderful taste of truffles even after they have all been eaten.