Tea-Brined Mahogany Duck Recipe

Tea-Brined Mahogany Duck

Darjeeling tea, ginger, and star anise are used to brine ducks, or chickens, before they’re roasted over an open flame. Deeply smoky ducks is the result.

  • Quick Glance
  • 30 M
  • 1 H, 30 M
  • 0
Lyonnaise Salad Recipe

Lyonnaise Salad Recipe

This recipe for the classic French bistro salad combines salad greens, a softly cooked egg, and bits of bacon. It makes for an easy lunch or dinner.

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  • 20 M
  • 40 M
  • 6
Spicy Chungking Pork

Spicy Chungking Pork

A classic Chinese Sichuan recipe, this stir-fry douses tender pork with a spicy brown sauce fragrant with ginger and garlic.

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  • 30 M
  • 30 M
  • 4
Chicken with Cashews Recipe

Chicken with Cashews

Chunks of sauteed chicken breast and roasted cashews are coated in a garlic-hoisin sauce. Spoon this classic Chinese recipe over white rice. Delicious.

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  • 30 M
  • 30 M
  • 1

Peanut Stew with Turkey Recipe

A West African staple, much like clam chowder throughout New England, this hearty stew is traditionally served over rice.

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  • 30 M
  • 1 H, 15 M
  • 4
Honey-Glazed Spareribs

Honey-Glazed Spareribs

Uber-messy, kid-friendly, and make-ahead, these spareribs draw their pleasing “I’ll have some more, please” taste from just the right amounts of citrus, honey, and soy.

  • Quick Glance
  • 20 M
  • 1 H, 40 M
  • 0
Braised Pork Belly Recipe

Braised Pork Belly

Pork belly is a staple in Japanese cooking. Here the pork belly is braised and served simply. It’s unctuous, flavorful, and an elegant appetizer.

  • Quick Glance
  • 1 H
  • 3 H, 30 M
  • 0
Curry Udon

Curry Udon

Paper thin slices of curried beef and stir-fried onions and salsify sit on top of a pile of udon noodles. A rich fish broth completely the picture.

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  • 20 M
  • 20 M
  • 2
Very French Rack of Veal Recipe

Very French Grilled Rack of Veal

Traditionally a holiday cut, rack of veal becomes summer fare when coated with brown sugar, paprika, thyme, and sage then grilled until pink and juicy.

  • Quick Glance
  • 20 M
  • 9 H
  • 7