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.

Cookery (Ducks), Duck (Meat), Salads

---

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.

Bread

---

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.

Cookery, Chinese, Chinese cooking, Cookery (Chicken), Chicken (Meat)

Similar abstracts:

• Abstracts: The good old boys; in the new economy, yuppies seem like the guardians of old-fashioned values. The way we spend now
• Abstracts: Hitting the bottle: can grapes be as good for the skin as wine is for the heart? Two-faced woman
• Abstracts: California preenin': when the going gets tough, the tough go shopping at Ron Herman/Fred Segal. A muse on a muse
• Abstracts: He wanted to get rich. He wanted to tune out his school-kid life. And neither his parents nor the S.E.C. was in a position to stop him: Jonathan Lebed's extracurricular activities

This website is not affiliated with document authors or copyright owners. This page is provided for informational purposes only. Unintentional errors are possible.