| One duck confit aficionado shares his time-tested recipe and some tips for making it. Read More |  |
| The original method for making the dish is to cure duck legs in spices and salt, submerge them in duck fat, and cook them very slowly until they emerge crispy and crunchy from the oven. But just imagine the amount of duck fat needed! Thatâs...Read More |   |
| This recipe is courtesy of LifeWay FoodsRead More |  |
| The classic potato latke gets a makeover! Made with shallots instead of onions, these potato latkes are delicate and slightly sweet. Served with a dollop of apple confit spiked with calvados, and a buttery, crispy sage leaf, each mouthful of these...Read More |  |
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