Instructions: Cook the pasta in a medium-size pot of boiling salted water until just al dente; drain, reserving some of the pasta water, and set aside. Wash the kale and remove the tough center stem; ...

Say “confit” and we immediately think white tablecloths and food that’s delicious but too fussy to make at home. Here, Kim Kushner is breaking it down with her garlic-confit chicken with lemon and ...

Instructions: Heat the oven to 250 degrees. Carefully wash and dry the lemons and cut into ¼-inch slices; discard the ends and all seeds. Cut the larger garlic cloves in 2 or 3 pieces, so that all are ...

Because the lemons are sliced, this technique takes much less time than the usual recipe for whole preserved lemons. MAKE AHEAD: The lemons need 3 days' curing time. Cover tightly and refrigerate for ...

As we near the winter solstice, with its promise of brighter days and a new year, we still have some hunkering-down to go. Luckily, winter food can be both remarkably frugal and celebratory: ...

COLORADO, USA — Here's a recipe for Lemongrass Confit Chicken Drumette tossed in Harissa Buffalo Sauce and served with Togarashi Ranch. This recipe was created by Chef Heather Carr of Footers Catering ...

1. Set both pots of water on the stove. For the lobsters, choose a large pasta or stock pot. For the bok choy, a two-quart sauce pot is perfect. 2. Prepare two matching ice baths – one for the lobster ...