One of my favorite meals is duck leg confit.  Duck legs have a lot of fat on them, but the secret to confit is that slow-cooking them in their own fat makes the meat tender and juicy and the skin crispy as it cooks away the fat.  The problem with most confit recipes is that it is [...]

And A Word About Healthy Fats

Monday night I had the privilege of meeting the great Michael Pollan at a book signing in the east bay.  If you have not read Michael Pollan, you need to - The Omnivore’s Dilemma and In Defense of Foodare required reading if you are interested in conscious eating, which you [...]