In 1993 Virginia chef Craig Hartman asked his supplier for "baby greens," and was given tiny lettuce that he used in a salad. By coincidence, a restaurant magazine writer was in attendance, and an ...

1. Add all the ingredients into a small pot and bring to a boil. Stir occasionally to prevent sticking. 2. Reduce to simmer and continue to stir until smooth and consistency resembles jam. Remove from ...

Ninja Woodfire Grill Roasted and Smoked Duck! We have a whole duck and I'm going to show you how I set it up for ducky perfection! Follow these simple steps and you'll love this duck! Wrestling legend ...

In its execution, the hay-smoked duck at Brush is emblematic of chef Jason Liang’s food, where simple flavors are brought out using technique with restraint. Plus, it features a theatrical ...