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Tips:

1. Coating duck legs with coarsed salt and spices (peppers, any herbs eg. Thymes, Rosemary, Bay leaf, Basil, or mixture of these in flakes). Cooling in fridge (30 mins). 167 more words

Recently visited Helix zone in Emquartier which feels like a spiral tower full of cuisine path for me. The Chop offers all you can eat option for 399+ THB (427 THB net) in Friday, Saturday and Sunday. 167 more words

I recently found out that there are two types of crepes; crepes and galettes. Turns out that what I used to refer to as ‘savoury crepes’ are really known as galettes and the wrap is usually made with buckwheat flour filled with savoury fillings. 264 more words

Tips:
1. (The night before) Season duck legs in coarse salt, black pepper, herbs. Sealed in plastic bag. Chilled in Fridge overnight.

2. (Cooking day) Wash duck legs thoroughly. 108 more words

Amply spiced and rendered in its own fat, the dainty leg is stockinged in skin so crisp that its shatter almost seems to echo across the room… 18 more words

by Steven Doyle

Nostalgic is the proper word to describe Le Bilboquet, the French bouchon on Travis near Knox in Dallas. Here you will find only the classics from a beautiful endive salad, escargot to plenty of foie to keep the heart palpitating in the right direction, and somewhat displaced from an era gone but never forgotten. 627 more words

As visitors to the city, there are some things we must try to experience the food culture of Prague. I must say, Czech food is quite similar to its eastern European neighbors, but nonetheless the same. 642 more words