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Family of duck hunters. he is putting his take on the venetian classic, or duck ragu. the elements are simple. onions, keller -- carrier, celery, thyme. the chopped duck is gently browned with the stock in a little white wine. then it is slow cooked. wild birds can be tough. the scent has lord andrea across the lagoon. >> you have no idea how tired i am from hunting. >> let's hear about it. unaided and go into the lagoon dress like that. >> no. i was dressed appropriately, yet. that landscape, i really had no idea that landscape existed outside of venice. >> since the beginning of venetian his...

Bought. but that was my job to -- yeah. what are you making? >> polenta. and what we do -- and this is a recipe of the house -- i don't know where it comes from. we put in the water piece of garlic. >> yeah. >> it will leave a fume -- flavor. >> yeah. >> and then you can -- >> yeah, it's nice. yeah. but you know a lot about the food of lombardy -- this area. >> polenta in the ancient time it was like the bread. you eat it warm with meat, if you're lucky, or you would have eaten with cheese or you would eat it just with butter. or my favorite dish as a child was polenta latte. warm polenta and ...

Dear Readers: A country song once declared, “It’s easier to sell a lie than to give the truth away.” I sometimes feel that way about nutrition education. There seems to

Simple roast chicken gets a boost from bright and crunchy gremolata (with a whole lemon in the mix!) and a finishing agrodolce drizzle.

Restrictions are in place with dining at select sites: