This is a savory interpretation of a great waffle with the added pleasure of duck confit and seasonally inspired cranberry orange salad that complements the aromatic spice blend and goat cheese.

In the kitchen today, we welcome Chef Joshua Razi from Chop making Orange- Tamarind Confit Duck. Mix confit spice, coat the legs well. Let sit in fridge overnight to cure. Then lightly rinse off.

6 pieces Orange Confit (see recipe below), about 2 inches long, plus 2 tablespoons oil from the confit 2 tablespoons fresh thyme leaves 1 tablespoon coarse salt, or to taste 3 tablespoons light brown ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

Francis Mallmann grew up with fire. In Seven Fires: Grilling the Argentine Way (Artisan), the renowned chef, who oversees two restaurants in Argentina and another in Uruguay, admits that cooking with ...

Candied orange peel: Put the orange zest in a small pot and cover with cold water. Bring the water to a boil, then immediately drain. Repeat 2 times. Add ∏ cup cold water, the orange juice, sugar, ...