Coming of age; like a good wine, confit gets better and better over time
Article Abstract:
The use of confit, or preserved meat, in recipes is discussed. Specifically, three duck confit recipes are presented, along with a recipe for winter salad and confit.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 2000
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Chichi cabbage; the humble crucifer is turning over a new leaf
Article Abstract:
Cabbage historically has been associated with hard labor and survival, but it can be used in a variety of dishes. Five recipes, ranging from bok choy to lamb kebabs, are presented.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 2000
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The clandestine chef; in one region of China, sharing a peppercorn recipe is cause for paranoia
Article Abstract:
The Xinjiang region of China is secretive about its recipes. However, three such recipes, involving goat, chicken, and cabbage, are presented.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 2000
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