Food & Drink Recipe: Côte de Boeuf’s decadent duck confit (it’s worth the two-day preparation process)
Food & Drink Recipe: how to make the tangy rhubarb-raisin relish from Kensington’s Thomas Lavers Cannery
Food & Drink Recipe: how to make the beefy, gooey, ridiculously indulgent patty melt from Rose and Sons diner