A cook's thoughts on food and eating and cooking
This recipe was just sent to me by one of my many few readers. I haven’t tried it yet, but it looks good, and a bit different. This is a rustic style that is very well suited to the bold flavors of duck.
PETIT SALÉ DE CANETTE
Brine-Cured Duck with French Green Lentils Continue reading “An Interesting Brined Duck Recipe”
One of the reasons why risotto is surprisingly expensive — sometimes the most expensive dish on the menu — is that it is quite labor-intensive. Most classic recipes require constant stirring for about 20-30 minutes, and that costs restaurants lots of money. Continue reading “Risotto: The Conventional Wisdom Is Wrong”
