With crispy skin and a glossy glaze, our miso-glazed duck brings orange, cranberries, port wine, and miso together for a ...

Geographically speaking, the South Pasadena kitchen where Craig Strong is cooking this December afternoon is only a few miles from the elaborately outfitted kitchen and Michelin-starred ...

Long before award-winning chef Andrew Zimmerman graduated at the top of his class in culinary school, he dreamed of becoming a rockstar. But he put down his guitar and picked up a set of kitchen ...

He's the chef and owner of the top-rated Lumiere in Newton, Mass., as well as the popular bakery-coffee house Area Four in Cambridge. In 2013 he started the A-4 Truck, which is Area Four’s mobile ...

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I’m not sure why. It’s definitely no more complicated than cooking a whole turkey, and I think it tastes far better ...

This domestic duck recipe pays homage to the wintering wild ducks on the Texas High Plains that feast on peanuts and waste grains such as corn and wheat. You’ll be baking the dressing simultaneously ...

In a winter when Angelenos have seen such sights as a snow plow working the streets of Malibu, it’s no surprise that there’s a revival of interest in warm, rich, delicious pot pie. It’s what diners ...

1. Pat the breasts dry with a paper towel. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern of cuts about 3/4-inch apart. Sprinkle ...

Great hosts have great tricks. For a crowd, a spiral-sliced ham, served with homemade biscuits and a tart chutney, never ...

Bruce Aidells' easy standing rib roast beef is the perfect centerpiece for your holiday meal. An adaptation of the classic ...

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I'm not sure why. It's definitely no more complicated than cooking a whole turkey, and I think it tastes far better ...