You've probably heard of duck confit, that glorious preparation in which a duck leg is cooked in its own delicious rendered fat. But vegetables, like tomatoes, are also delightful when cooked this way. more ›

In-season fruits are great on their own, unsullied by other ingredients. But sometimes it's nice to doll them up for dessert, as with this recipe for strawberry-rhubarb brown betty. (Plus: free Taylor hoagies today!) more ›

Carbonara is one of those fatty, delicious preparations of pasta that most people love. What could be better than a rich, unctuous sauce that contains garlic, Parmesan, and cracked black pepper that is studded with bacon? Rustico's Steve Mannino was kind enough to share his approach to carbonara and how he applies it to Israeli couscous. The results are fantastic. Read on for the full instructions. more ›

On the eighth day, God invented the turkey, so that man would have something to deep-fry. I have only come to this conclusion after years of doing my patriotic duty to consume massive amounts of turkey on Thanksgiving. The basic approach when frying a turkey is, well, rather similar to frying anything else. The main difference is the amount of oil involved (5 gallons in my case), and the lack of batter. The resulting skin is crispy and delicious, and the short cooking time keeps the meat from drying out. Also, once the turkey comes out of the oil, you now have a ready-made setup in which you can fry anything else that you might have in mind: chocolates, pumpkin pie, or in my case, bacon. The only real downside of this method is that there are no pan-drippings for making turkey gravy, but that can be remedied by separately roasting some turkey bits if you so desire. Here's how you proceed: more ›

There are few foods not improved by a little dip in hot oil, but no one has capitalized on this cooking method with as much gusto as the American South. Chicken, steak, okra, oysters, and hush puppies are just a few of the foods Southerners love to fry. Over the last few years, their Thanksgiving tradition of deep frying a whole turkey has become popular across the country, thanks to its quick cooking time, crisp skin, and moist meat. more ›

Making bread at home can be daunting, even for the experienced home cook. Kneading and rising take time and muscle (or an expensive standing mixer), and the science of yeast can seem puzzling, to say the least. If this all seems like too much work, fear not. Delicious, homemade bread is within easy reach, thanks to one of the greatest baking discoveries of our time: beer bread. more ›

DCist caught up with Bittman to find out if he is sharpening his knives and his skills to compete at the Capital Food Fight against Greggory Hill of David Greggory, Morou of Signatures, Katsuya Fukushima of Café Atlantico, and last year's winner, Ris LaCoste of DC's 1789. more ›

Today's Post reports that Warren Brown, owner and founder of U St. bakery Cakelove, will be the first D.C. area chef to have his own show on the Food Network. The show will be entitled "Sugar Rush" and is slated to take the 9:30 p.m. slot on Wednesdays starting in October. more ›