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 ...

Heat oil in a pan over medium heat. Add the chopped onions, carrots, and celery, and cook until they are softened. Add the ...

Preheat oven to 350 degrees. Prick the duck skin all over with the tines of a fork, taking care not to pierce the flesh, and season all over with sea salt. Place ducks on a rack in a large roasting ...

What He’s Known For An intimate, family-owned restaurant anchored around an open kitchen. Ambitious yet approachable cooking prepared with a light touch. In his second Slow Food Fast recipe, he serves ...

Skewers of salty, charcoal-grilled chicken hearts are found everywhere in the city, from all-you-can-eat steakhouses to street barbecues and stalls at football matches. Modish small-plates-and-wine ...