Instructions: Trim the legs of any excess fat. In a Dutch oven or other large, heavy pot with a lid, heat the duck fat over medium-high heat. Add the legs and brown them, salting them as they cook.

This recipe is adapted from A Drizzle of Honey: The Life and Recipes of Spain's Secret Jews by David M. Gitlitz and Linda Kay Davidson, a cookbook full of recipes for foods cooked and eaten by Jews ...

I think it was my upbringing. But I've always been game for anything when it comes to food. Mom and Dad just raised me to try everything at least once. The first time we ate at the beach in Thailand, ...

Shaw, author of the award-winning blog Hunter Angler Gardener Cook, extends the concept of nose-to-tail cooking to “bill to feet” in this original and beguiling collection. While duck is seeing a ...

Editor - Re "Napa Zins stew over braised pork" (Jan. 4): I'm a regular reader and more often than not I make the Pairings recipe within days of its publication. This was no exception as it has been a ...