It's all about that mega-dark roux for me! The browning of the vegetables in the hot roux adds a wonderful depth of flavor to the finished dish. I can attest that tossing a deviled egg and a handful ...

Rinse and dry the duck with paper towels. Using a paring knife score the skin over the breast, but do not cut into the meat. Season with kosher salt, place in a Dutch oven covered and bake for 2-2 1/2 ...

If you spent any time browsing food websites between Thanksgiving and Christmas, you probably noticed there was a lot of chatter about a kitchen appliance called the Instant Pot. At its core, the ...