Tea-Smoked Duck Breast

Or, how to smoke indoors with a wok

11th May 2011

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I love what smoke does to foods—preserving, often cooking them, and adding layers of flavor. Next to cooking over wood fire, there's nothing more basic and caveman.  There's just one major problem with this particular hobby (true of many caveman-esque cooking experiments): it's impossible to pull off without outdoor space and a backyard. This isn't always a luxury we're afforded living in a c...

Chez Panisse Cassoulet

A tastier and quicker version of the classic.

4th Mar 2010

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I'm tired of people lying about cassoulet. Every recipe I've ever read calls it a "peasant dish," and the fact is, cassoulet is really, really expensive to make. You need duck confit, which, if you don't buy pre-made, costs you either in the form of overpriced duck fat or the need to buy a whole duck to render it yourself. Then, you need fancy sausage, preferably the garlicky "Toulouse" vari...

Serious Eats Roundup: Italian-American, Anglo-Indian, Chinese, and Californian Fare

25th Jan 2010

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Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column

Quick meals to your table five days a week.

Shrimp Tikka Masala
Martha Stewart Approved shrimp curry that's pungent, rich, and easy.

Squash and Fennel Soup with Candied Pumpkin Seeds
Blake could really "go on for paragraphs about this soup," but advises you to just "please cook i...

Serious Eats Roundup: Fried Chicken, Chicken-Fried, and Some Famous Quinoa

18th Jan 2010
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Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column

Quick meals to your table five days a week.

Chicken-Fried Rice
From Mark Bittman, "a vibrant and clean fried rice recipe, that's blessedly free of hijinks."

Pork Chops with Vermouth-Braised Fennel
Juicy pork over a bed of caramelized fennel: most people would pay good money for a m...

Faux Confit: Steamed Duck Legs

Can steamed duck legs tasted better than ones poached in duck fat?

14th Jan 2010

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The question about whether a steamed duck leg tastes as good duck confit has been boggling my mind for months ever since I read this article in the New York Times . Finally, last night, after spending the previous three days hacking up two ducks, rendering loads of fat, and figuring out what to do with the heads ( Jonathan Gold actually sent me some interesting options on Twitter), I f...

Wednesday Links: The New Classic Cocktails, Mad Science and How to Buy a Duck

6th Jan 2010

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[Photographs: Evan Sung and Christopher Smith for The New York Times ]

Welcome to the first edition of Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!

Nick:

Heston Blumenthal's Mad Scientist Christmas Dinner
This video showcases Heston's perfect Christmas meal...and I thought my Christmas dinner of f...

Idea Lab: Steamed Duck Confit?

Can you really leave behind all the fat??

5th Jan 2010

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Welcome to the Idea Lab, where we explore topics before we head into the kitchen. We welcome your thoughts, opinions, and ideas, so please leave them in the comments!

Is duck confit a lie? According to Dr. Myhrvold, who runs Intellectual Ventures in Seattle, the technique is actually rather pointless.

...confit, the French technique of cooking slowly in fat, is supposed to impart a uniq...

Duck Rillettes

22nd Sep 2008

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It was a last-minute whim, but there I was at the checkout, buying a whole duck. I've cut up dozens of roast chickens into legs, thighs, and breasts -- usually with the meat and skin steaming and burning my fingers -- so how much harder could it be to do the same with a duck?  Above all, it's much cheaper to buy a whole duck and cut it up yourself than it is to buy the parts separately -- and...