The 1960s were a golden age for glamorous dining. Folks took their dinner parties very seriously, and swanky dishes were ...

No apps or Bluetooth connections required. Before cooking, classic confit recipes call for curing duck legs for a day or two with salt, spices, herbs, and often aromatics. The cure deeply seasons ...

Originally the cherries for this classic French recipe would have to be fresh, so the time of year you could make this was restricted. Now you can use frozen ones if needed. Sit the duck ...