Do you have expensive wine glasses? Is maintaining a sparkling, cloud-free glass the bane of your existence? Well, great. You’re in good company. After weeks of holiday parties, hosting, and hanging with friends, we can’t count the amount of times we rewashed a glass because it was still cloudy. Here is some advice to avoid re-washing your glass time.
Read MoreBut there we were, making the same recipe again, except this time there was a jar of rendered duck fat on the counter and... EUREKA. This example is also quasi-strong evidence that a messy (but clean) kitchen can be a good thing.
Duck fat split pea soup recipe >
Read MoreAnd if you are throwing a party on a budget, you don’t have to skip the flowers. Head to your local Trader Joe’s and go nuts shopping the floral bargains. With flowers, less is not more, more is MORE. Remember this valuable lesson when you are turning your red TJ’s shopping cart into a mini botanical garden.
Read MoreThe best pastrami sandwich you’ll ever make.
Read MoreOur Thanksgiving appetizer was not traditional. But, it was a big hit: duck quesadillas. We altered the recipe and substituted in smoked duck instead of searing it on the grill. We did that because A) we were being lazy (we smoke duck everyday) and B) we were curious.
Read MoreWe've been on a Mexican cuisine kick lately, so it's not surprising that we've arrived at the fajitas portion of our journey. What is surprising is how long it took us to get here.
Read MoreWhen there's leftover duck in the fridge, you have to ask yourself two important questions.
1. Why (duck is too good to have leftovers)?
2. How am I going to add it my next meal?
Halloween is here. For the adults who celebrate, most partook in the revelry this weekend and got their alter ego/dashed childhood dreams out of their system (I’m looking at your Mr. Astronaut). Tonight though is the big show. It is what Halloween is all about and neighborhoods around the country are preparing to be swarmed with candy crazed toddlers, preschoolers, grade schoolers, middle schoolers and high schoolers who aren’t being ironic (just a little creepy).
Read MoreWhen we grill our Moulard Duck Breast over charcoal, we almost always use a two zone charcoal configuration. With such a thick and delicious layer of fat on the duck breast, the meat is much more vulnerable to fiery flair-ups that if not controlled, will burn your duck to bits.
Read MoreWe love steak (especially duck steak). The New York Times does a fantastic job of curating recipes and cooking techniques from the best Chefs around. Today, they posted their favorite 15 steak recipes.
Read MoreSometimes the simplest steps can make a big difference. It's time to clear the air on a confusing topic that EVERYONE is talking about right now: when to put oil in the pan.
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