Owner and chef Angie Mar of New York's The Beatrice Inn takes her childhood memories of Peking Duck to new levels with her Roast Duck Flambe. First, it's cured in numerous salts and sugar for 5 days before being cold smoked in cherry wood and roasted. The dish is then brought to the table where Cognac is lit on fire and poured over the duck for a t...
In recent times in America, when the cheesecake is mentioned, it is often associated with a product that has a cream cheese base; cream cheese came in ...
