WEBVTT THEO: IT SMELLS SO GOOD IN HERE RIGHT NOW. TIME FOR SUNDAY BRUNCH. JOINING US, KEVIN MILLAR FROM COPPER KITCHEN. GOOD MORNING. >> GOOD MORNING AGAIN. THEO: THANKS FOR COMING BACK. >> YOU'RE ...
Nick DiGiovanni on MSN
Crispy Duck with $3,000 Red Wine Sauce
I BOUGHT THE LARGEST BOTTLE OF WINE ON THE MARKET. Why? To make a red wine reduction for a crispy duck dish. But how, exactly ...
WILSHIRE BLVD — Chefs, like any artist, are continually searching for inspiration. For his latest menu, Drago Ristorante’s Evan Gotanda didn’t have to look very hard. His inspiration for a six-course ...
Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Duck furnishes a fascinating form of animal protein. While the raw flesh ...
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