With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

Often used in Asian cuisine as well as in French cooking, duck meat is slightly darker in color than chicken or turkey, but is nonetheless still delicious—especially when you've got to right recipes ...

Getting your Trinity Audio player ready... Take your pantry to the next level. Supplement the everyday storage staples of dried pasta, beans and canned tomatoes, to name merely three, with some ...

First, let me put your mind at ease: this is easy to prepare. It just takes a few extra steps and a bit more focus. When I say focus, all I mean is using a sharp knife to score the duck breast skin ...

What He’s Known For: Simple cooking over live fire. Meticulous sourcing. An unpretentious welcome and an ambitious vision. OPEN FIRE defines chef Tomos Parry’s cooking at Brat in East London. “There’s ...

Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals, taking care not to pierce the flesh. Season with salt all over. Set a large, heavy skillet over medium-low heat ...

When it comes to Southern cooking, chef Hamilton Johnson has serious cred: the South Carolina native spent eight years in the kitchen at the late Vidalia, which for two decades was DC’s best place for ...

Our new collection of healthy dinner recipes is full of doable, delicious recipes to make on repeat, like this ginger chicken ...