| "This recipe feels a little bit like going to some of the wonderful small museums youâll find around Scandinavia, housing paintings by the old masters. Itâs difficult to explain, but when I eat this dish I can see the landscape in...Read More |  |
| Starch from the cannellini beans helps to create a creamy, thick sauce with the chicken stock, and will make you think as if you're enjoying something indulgent. For a healthier version of this pasta, skip the sausage and add another vegetable...Read More |   |
| The key to a perfectly crisp, yet not too fatty, duck breast is to first sear the duck, skin side down, in a hot, dry pan, and then finish cooking it over low heat to ensure the thick layer of fat slowly renders off. The sweetness of the grapes in...Read More |
| Traditionally made with beef, this Vietnamese Pho dish greatly benefits from the meatiness of duck, in combination with the classic Pho spices and garnishes. Although the recipe calls for the addition of foie gras, it is an optional indulgence. -...Read More |  |
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