A celebratory supper doesn’t have to mean an all-day cooking binge. Sometimes what makes the supper special is serving something slightly unexpected. A neighbor recently let slip that her birthday was ...

Grilled Duck Breast with Maple-Sherry Vinegar Glaze, Caramelized Kabocha Squash, Braised Greens and Toasted Pine Nut and Currant Relish For caramelized Kabocha squash: Peel one Kabocha squash ...

[feast_advanced_jump_to] The duck breasts used in this post were donated by Maple Leaf Farms. They're good people - If you're looking for duck, seek them out. Phew, now I'm good with the FCC. I love ...

Duck has a reputation for being fussy, and I blame the French. I am sick of the French (way of preparing and cooking duck). All that talk of separating the breast from the legs, and cooking each one ...

Season duck with the rub and cook in a medium hot, non-stick pan, skin side down for 3 minutes. Turn over and cook for 2 minutes more, then finish in a medium oven for a further 3 minutes. Remove and ...

As the old saying goes, all good things must come to end. Jan. 31 marks the end of duck season in Tennessee, Mississippi and Arkansas. Duck hunters across the region will be cleaning and packing up ...

I recently spent two glorious barbecue-filled weeks in Austin, where I happily cooked for 1,200 hungry folks at a food festival. While these events tends to be crazy busy, they also involve a fair ...

As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter.