Was thinking about trying this for thanksgiving this year, the one where the back half is confited in duck fat and the upper half is roasted normally. Was curious if anyone else has tried this and what thoughts they had about it (both pro and con).
A healthy makeover of the often mayo-laden pasta salad, these bright and fresh versions are perfect for your next potluck or family event. Keep it classic with basil pesto and tomatoes, or give it an Asian twist with Thai basil and sesame oil.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy