Are you afraid to grill duck breast? Never fear, we have an easy method. This recipe includes lavender beets and pickled blackberries, making it perfect for summer entertaining. No grill? No worries, you can easily adapt this to the traditional pan-searing technique. Read on and learn how to make this easy and beautiful dish.
Can bacon be made on the grill? Yes – if done with care. But you can’t just throw strips of bacon on a hot grill; that will create dramatic flare-ups as the bacon fat renders. You will end up with charred bacon, or worse, bacon ash. Done correctly, grilled bacon is smoky, delicious and just the right amount of crispy. Read our tips for grilling bacon below, and start a new backyard tradition.
Caviar is always a welcome treat. The word alone brings to mind luxury, special occasions, and celebrations. Long enjoyed in Persia, Russia and beyond, caviar has endured as a delicacy for centuries. Read on to learn more about serving and enjoying caviar at home.
If you’re lucky, you’ll have leftover ham after Easter dinner. Why lucky? Because ham is the perfect ingredient to add to so many dishes – and it’s super easy to cook with. Read on for several delicious ideas that we hope you will try with ham.
Our easy Hollandaise sauce has a secret ingredient. Black truffle butter imparts rich, earthy flavor making this 5-minute sauce worthy of any special occasion. Just for the record, this blender Hollandaise recipe is one of our favorite kitchen hacks. Read on to get the recipe.
The quintessential side, french fries – or frites, if you prefer – are always better when made with duck fat. Something akin to alchemy happens when potatoes and duck fat get together. Golden and crispy with tender, creamy interiors and a hint of delicious duckiness, these will be the new standard against which all fries are measured. Read on for the how-to.
Unwind and enjoy a leisurely homemade lunch on the weekend with our 7 simple ideas.
Learn the difference between our 4 ready-to-eat foie gras products and get tips on how to enjoy them!
Find a new fat to love in the kitchen: duck fat! Discover some of the many ways to use this chef favorite.
Bored with chicken? Try tasty and tender poussin, a favorite of chefs in France and beyond.
There’s nothing better than caviar and Champagne on New Year’s Eve. This is the time to treat yourself to the good stuff, whether hosting a big party or an intimate dinner for two. Whatever way you choose to ring in the new year, a tin of caviar will make it a special evening. Read on for…
We’ve got something new to share. This fully-cooked turkey breast with truffles is the latest item to join our charcuterie line. Most of us won’t roast a turkey until Thanksgiving, but we still enjoy that turkey flavor, particularly of the breast, all year long. Now we can have tender turkey breast with a luxurious twist anytime…