Before you skip over this recipe thinking this is a multi-day project full of duck fat and specialty meats, let me reassure ...

Yes, I am the president of the chicken dark meat fan club for its superior juiciness and strong defenses against getting overcooked. But, if I’m being honest, it’s not as difficult to end up ...

Buy a small chicken that's about 1.2kg (42oz), and have the butcher cut it up Chinese-style, through the bones into bite-size chunks. Put the chicken pieces into a bowl. Add the soy sauce ...

When hot, brown the chicken, skin-side down, for about 6 minutes or until golden. Turn the chicken over and brown the other side for 2–3 minutes. Depending on the size of your pan, you may need ...

If you don’t have dry vermouth or white wine, dry red wine, hard cider, or brandy all work, and for an alcohol-free option, ...

Add a generous knob of butter, about 20g is perfect, and two teaspoons of balsamic vinegar. Stir until the butter is incorporated into the sauce. Taste and season with a little more salt and ...

The duck is marinated overnight in balsamic, soy sauce and mustard ... It actually has some depth to it. I like it in braised chicken thighs. Or a couple of drops in a tapenade.

The menu has an air of contemporary comfort: grilled octopus with preserved-lemon butter, braised pork belly with butter beans and carrot purée, double-battered fried chicken with black-garlic ...

Newport Restaurant Week starts Nov. 1 with 10 days of fixed price lunch and dinner menus at a whopping 65 restaurants in ...

Braised short ribs served with mashed potatoes ... Yield: 4 servings In a large, heavy skillet, sauté pecans, 2 tablespoons balsamic vinegar, cayenne and cinnamon over medium heat until nuts ...

The Venetian Resort Las Vegas is celebrating Thanksgiving with holiday dishes and seasonal ingredients from its signature restaurants including Bouchon, BRERA osteria, Buddy V’s Ristorante, Black Tap ...