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Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D’Agen)
Rather than using the traditional dash of blood often used in a civet, Kate Hill uses a few squares of dark chocolate. The deep purple prunes from Agen, France, lend a luxurious texture and sweetness...
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Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)
Cornmeal is the centerpiece of this polenta-like savory porridge, drizzled with rendered duck fat and topped with crispy fried bits of duck skin. Get the recipe for Gascon Duck-Fat Polenta with...
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Gascon-Style Duck Confit (Confit de Canard)
Gascon-Style Duck Confit (Confit de Canard). Anna Williams Confit, from the French verb confire, to preserve, is a traditional means of cooking meat slowly in its own fat. Although you may not have...
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In French Gascony, Duck Fat Is King
Gascon-Style Duck Confit (Confit de Canard). Anna Williams The seasons roll across the patchwork fields of corn in Gascony, as spring green shoots are followed by swaying summer stalks that give way...
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August Cookbook Club Double Feature: Honey From a Weed and Fasting and Feasting
Fasting and Feasting: The Life of Visionary Food Writer Patience Gray & Honey From a Weed. Kat Craddock I am forever grateful for the many friendships that working with food generates as I cook,...
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How to Picnic Like the French
Start with a shady grove of trees, a soft grassy patch, and add a pond with a little rowboat. Next tip over a basket lined with grape or fig leaves, spilling peaches, cherries, and figs onto a blue...
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The “Women of the Corn” Share More than Maize at Yo’on Ixim
SAVEUR MAGAZINE. Christina Holmes The Tsotsil Maya call themselves the people of the corn. It grows readily in their home, in the foggy cloud forests of Chiapas in southern Mexico, the lush highlands...
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Blue Corn Pellizcadas with Salsa and Queso Fresco
Photography by Christina Holmes This pellizcada recipe comes from the women of Mexico’s Yo’on Ixim, a Pueblan school and community center for indigenous Tzotzil Maya. To make the base, a thick disk of...
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Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)
PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART Warming, hearty, and satisfying with large chunks of sweet winter roots, charcuterie, and onion,...
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Café de Olla
Maura McEvoy Intended for cooking beans and simmering stews, the Mexican earthenware pot known as an olla is said to distribute heat evenly and lend a unique earthy flavor to any preparation. Which,...
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