We’re delighted to introduce you to the chefs, cookbook authors and food writers who have contributed recipes to our site. Be sure to browse through the profiles of these and our many other contributors to learn more about them and what they’re cooking!
"Here, duck is roasted then braised and served with store-bought sauerkraut seasoned with sweet paprika."
"Gavin Kaysen's duck civet is like coq au vin made with a whole duck rather than with a chicken. Thick-cut bacon lardons and a glass of Chateauneuf-du-Pape finish the dish."
"Chefs Mark Gaier and Clark Frasier of Arrows in Maine, take a minimal approach to their food, as in this whole duck roasted and dusted with paprika and stuffed with thyme and rosemary."