[This was the first in a series of Crumbs on the Table columns published in Cambridge Magazine. It includes three recipes for a homely yet special autumn feast in sympathy with the season: woodsy mixed mushrooms on garlic toasts, fit for a king or … [Read more...]
Duck legs braised in red wine
The cooler weather invites those gamier meats that are at their best in autumn and winter. Duck legs from farmed birds are rich and delicious, easy to cook, and not too expensive. In France they are made into the famous confit, slow-cooked immersed … [Read more...]