I'm going to cook duck confit starting tomorrow. Can I substitute a particular oil for duck fat when "deep frying it? Any other suggestions? The last time a made it I recall it being too salty even though I followed the recipe.
In a world full of conflict, desserts are the ties that bind us. Mariana Vieira introduces New Yorkers to a popular Brazilian treat, while Tomoko Kato brings a unique blend of Japanese and European flare to Brooklyn via her dessert shop. Read more.
Attention moms—celebrate the best day of the year with this refreshing cocktail. With just three simple ingredients, you’ll be able to mix this together before your kids make it to homeroom. Read more.