The best way to get to Paula Wolfert’s house is to start out by the duck pond in the Sonoma town square. Drive east through a neighborhood of beautifully maintained Victorian and Craftsman-style homes ...

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 ...

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These crostini make wonderful appetizers and snacks, a rich bright complex flavor for very little time and effort. If you don't want to cook in this heat (and who can blame you for fleeing the stove ...

Here we are, deep in the throes of a legit winter. Still in a pandemic? Yep, that too. When you don’t even want to think about going outside, what better time to retreat to your kitchen and cook up ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

See why one top chef says 'don't sleep on duck' and how he cooks this perfect protein. This recipe was shared by Mario Brugnoli, Executive Chef at 'Eat, Art, Love' in St Pete's Warehouse District.

Nine years ago I forsook my vegetarian ways to travel to France for a culinary writing residency at Kitchen-at-Camont, a culinary school in Gascony. The trip centered around everything duck. Along ...

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is not necessary when making the “rich and glistening” duck legs at home, said Melissa ...

Ingredients for Salt 1/2 cup Kosher Salt 2 each Bay Leaves 2 tablespoons Fresh Thyme, chopped 1/4 cup Italian Parsley, chopped 1 teaspoon Black Peppercorns, fresh cracked Duck: 4 Hind quarters of ...