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Picnic Chicken

Spice up a trip to the park with chef Dan Jackson's picnic chicken. Throw in some onions, fry it in duck fat, and you've got a crowd-pleaser.


Brown Sugar and Soy Glazed Roast Duck

Born of the Cajun hunting tradition, this recipe was created to highlight large wild mallards. But it also works brilliantly with a farmed Pekin duck. Isaac Toups takes the breasts and legs completely off the carcass, then cuts the breasts into ½-inch slices and separates the thighs [...]


Smoked Duck Boudin with Spicy Pineapple Chow Chow

Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 1 [...]


Seared Duck Breast with Bacon and Currant Braised Cabbage

In the February issue of TLP, you’ll get toasty with various renditions of bready snacks from Chef Blair Machado of The Park Cafe in Charleston, South Carolina. The neighborhood spot is undeniably one of the city’s most popular for breakfast and lunch, but we’ve discovered a super secret: [...]


Mushroom Porridge with Duck Egg Sauce, Truffle, and Rye

"I set out on this journey to understand how important food is,” he says. “It was funny that as a high-end chef I didn’t view food as a way to enhance your overall health. I viewed it as entertainment for guests and as basic fuel for myself.” [...]


Coleslaw with Honey Fish Sauce

In the States, a shredded cabbage salad was prepared by the Dutch immigrants who settled near New York’s Hudson River; they called the dish koosla. Over time, koosla moved South and morphed into “coleslaw,” that regional staple of church picnics and barbecue dinners.