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 ...

Whatever you do, don`t let this barbecue season slip by without doing a duck breast or two on the barebecue grill. If you`ve never tried it, you`re in for a treat. Most ducks in meat cases in this ...

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 ...

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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 ...

Ingredients: 3 tablespoons vegetable oil 2 chipotle chili peppers, stemmed and seeded 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon salt 6 White Pekin boneless duck breasts, about 6 oz.

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 ...