When our daughter was very young, we were fortunate to have a series of wonderful Chinese caregivers for her – they loved her as one of their own and spoiled her rotten: multi-dish hot lunches were the norm (is it any wonder she can’t think of a cold sandwich as lunch to this day?), and [...]
Filed under: chicken, duck, poultry, turkey | Tagged: chicken, duck, liver, turkey | Leave a Comment »
I’ve become a big fan of brining (soaking an animal protein in a mixture of salt, sugar, and water before cooking), and this recipe is the result of an experiment in that arena. (You can find an excellent in-depth discussion of the basics of brining in Cook’s Illustrated.) I have made this recipe with beef [...]
Filed under: beef, chicken, cooking, duck, fish and shellfish, meat, pork, poultry, techniques, tofu, turkey | Tagged: brining, five-spice, pork ribs | Leave a Comment »
It’s been a long time since I’ve cooked a duck, but inspired by the recent acquisition of a pastured one from our lovely local farmers at Back Forty Acres, we’re back on track. The beauty of a pastured bird is that it is much leaner than the conventionally farmed version, and the flavor – well, there’s [...]
Filed under: braise, cold dishes, duck, poultry | Tagged: braised, duck, simmered | Leave a Comment »
