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).
If you want to spend more time caroling, and sipping wine instead of hanging in the kitchen, watch Chef Jansen Chan (International Culinary Center). make colored sugar, the easiest way to make basic sugar cookies shine on your holiday table.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
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.