Note: If you can’t find the baby turnips at the farmers market or Japanese turnips (kabu) at a grocery, you can use four large turnips, peeled and cut in thick wedges. The duck must be started two ...

In the August issue of Vanity Fair*, Laura Jacobs writes about the late Julia Child, the chef who continues to be an inspiration to many of today's culinary stars. VF Daily asked today's top chefs ...

This roast duck has rich, crispy skin and is scented with lemons and oranges. Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef and recipe developer who graduated ...

Heat neutral oil in a shallow pan to 350°F. Fry wonton wrappers one at a time until golden and crisp, pressing gently with a spatula to keep them flat. Transfer to paper towels; season lightly with ...

Serve this with roast pork, duck, turkey or lamb. It makes a great Thanksgiving side, too.

Note: A perfect combination of flavors, the duck gets a kick of heat from crushed red pepper, a lick of sweet maple syrup, grounded with earthy celeriac that cooks alongside. From Beth Dooley. Preheat ...

Fresh baby turnips have none of the sharp, bitter bite found in big ones. Look for Tokyo or harukei turnips at your farmers’ market. Many butchers carry duck fat, or you can order it from ...

They say that sometimes the best gift is one we give ourselves. As cooks, we know that a gift of food is even better when it can be shared with others. And it’s better still when it involves flipping ...