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 ...

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 ...

They say that sometimes the best gift is one we give ourselves. As cooks, we know that a gift of food is even better when it can be shared with others. And it’s better still when it involves flipping ...

There are as many ways to roast a duck as there are to stuff a mushroom, even if life is too short to do the latter. Raymond Blanc, in his fussy, mannered French way, insists that if you roast a whole ...

Preheat the oven to 375 degrees Fahrenheit. To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat that can be readily removed. Wash the duck, pat dry, and ...

Award-winning chef Frank McClelland knows how to get his hands dirty. Some of his earliest memories are of digging potatoes on his grandfather's farm in New Hampshire. McClelland later worked at ...

This time last year, I began a trip through the French countryside that would last all summer. It was no longer spring, but it wasn’t quite summer either. It was that bonus in-between season called ...

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 ...

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 ...