Lydie Marshall likes to marinate duck breasts in Muscat de Beaumes-de-Venise, a sweet wine from a village near where she lives. The dish is equally good made with port. The sauce is a reduction of the ...

2kg duck 2 tablespoons ground turmeric ¾ cup vegetable oil 800g shallots, thinly sliced ...

Chef Bee Satongun and her restaurateur husband Jason Bailey also run Paste’s original acclaimed location in Bangkok, but in Australia they get to showcase Cowra pork – perhaps basted with wild honey, ...

His Restaurant: Eyval, in Brooklyn, N.Y. What He’s Known For: Interpreting Persian cooking with nuance and delicacy. Refining regional-Iranian dishes with creativity and the freshest seasonal ...

Those of us who adore Montreal’s food culture do everything we can to preserve its best traditions, said Frédéric Morin, David McMillan, and Meredith Erickson in The Art of Living According to Joe ...

The best of the best needn't stay in professional kitchens. The post Recipes from Australia’s best chefs, bakers and cooks appeared first on Gourmet Traveller.

To keep the duck legs extra moist, Chef Evans adds a bit of chicken or duck stock to the baking sheet, but just enough so that the skin still gets beautifully crisp. (You can also make homemade duck ...