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 ...

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 ...

This different take on surf & turf is inspired by traditional Asian meat and fish combinations such as the Cantonese dishes that bring together crab and pork or prawns and chicken liver. Combine the ...

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.

Here's how to bake, braise, roast, or smoke duck for incredible entrées any day of the week. Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam ...

Cooking duck at home is a classic example of when my quest for perfection undermines the “tasty enough.” For years, I strove to create the idealized vision of roast duck that I held in my head. It had ...

Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...

MOBILE, Ala. (WALA) - The Child Advocacy Center and Chef Mark Strickland joined us in the kitchen to make a roasted duck spinach salad, and to tell us all about this year’s Cuisine for Kids ...

Amanda Blum is a freelancer who writes about smart home technology, gardening, and food preservation. Previously, Amanda has worked as a technology strategist specializing in problem solving and ...

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 ...

Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...