KANSAS CITY, Mo. — Nothing says Thanksgiving like potatoes, and nothing will impress your family more than a recipe straight out of one of the best new restaurants in the country. Chef Vaughn Good, a ...

Cooking friends, put your worries down. This week’s main event may weigh on your mind like an 18-pound turkey in a 5-gallon brine bucket. But if you keep this Kitchen Curious project in your ...

Culinary creators Bruce Weinstein and Mark Scarbrough are the brains behind the cookbook Cold Canning, a guide to fairly easy food preservation that doesn’t call for traditional hot water processing.

The following recipe and excerpt for confit cherry tomatoes & labneh on toast are from “In For Dinner” by Rosie Kellett. It’s available for purchase on Amazon. This is my favorite way to preserve ...

1. Combine the ingredients, except the bacon fat, in a saucepan and heat briefly to dissolve the spices. 2. Combine the brine and the turkey legs in a clean plastic storage container to marinate for ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

When writing her latest cookbook, “À Table: Recipes for Cooking and Eating the French Way (Chronicle Books, $30), Paris-based Rebekah Peppler considered including a recipe for duck confit, the ...

The duck is carved similarly to a turkey and served alongside all of the traditional Thanksgiving sides. Derry said she doesn’t have a specific recipe, but for one recent holiday meal, she tried to ...