Search results for
magazine pan seared duck breast with duck confit and collard stuffed crepes
Filter Results
Sort By:
Articles
(69)
techniques
And you thought there was no such thing as "easy" duck confit.
Chris Morocco
Cooking
Almost as easy as chicken, and with way more flavor.
Hana Asbrink
Cooking
Pancakes included!
Danielle Walsh
Culture
For whole-animal butcher Sophia Hampton, this ubiquitous cut of meat is actually the most problematic item in the case.
Sophia Hampton
techniques
Get it? We're talking about duck fat
Hunter Lewis
This tender glazed duck confit gets a flavor boost from olive relish and a sauce verte.
Lucy Madison
Our new cooking column chronicles an amateur cook's crazy adventures in the kitchen. This time: A twenty-duck feast
Adam Sachs
Cooking
Momofuku Ssam Bar gave pork shoulder celebrity status with its Bo Ssam. Now the recently expanded restaurant in NYC's East Village has duck on the brain.
Christine Muhlke
Cooking
This is the bonus that comes with serving duck for dinner
Danielle Walsh
Culture
A stunning rainbow carrot tart, crisp-skinned duck breasts, and an unforgettable rhubarb dessert set the stage for an elegant, leisurely gathering.
Alison Roman
Culture
Restaurants
Think turducken's crazy? To the Romans, the French, and the Bedouins, three animals in one is just a start
Sam Dean
Culture
Food news from around the Internet for September 10, 2013
Danielle Walsh
techniques
It’s also stuffed with garlicky Parmesan breadcrumbs, which you won’t be mad about.
Alyse Whitney
Cooking
For, perhaps, a more genteel type of county fair
Sam Dean
Cooking
Prosciutto inside, provolone outside, chicken in the middle. What more could you want?
Julia Bainbridge
Culture
Sorry truffles, you've been out-classed
Sam Dean
Cooking
Those actually aren't cigars
Bon Appétit
Culture
We gave you a sneak peek at three photos taken of recipes from The French Women Don't Get Fat Cookbook. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Culture
The Bon Appétit Test Kitchen
techniques
Roasting a bird is just half the battle. Learn how to carve a chicken with Dai Due's Jesse Griffiths.
Rochelle Bilow
Culture
Bon Appetit's Editor-in-chief snapped a shot of some sumptuous fare at a wedding this past weekend
Sam Dean
best-new-restaurants
This chef is convinced that chicken breast is the best part of the bird—it's all in how he cooks it. Steal his secrets here.
Rochelle Bilow