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 ...

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 ...

Grilled duck breast, caramelized whiskey onions, and a perfectly cooked burger — this recipe is a flavor explosion. See every ...

They're everywhere, they're everywhere. At last Michigan cherries are hitting their stride and this is one way to savor the bounty. Bob Sparrow, the owner of Sparrow Meat and Produce in Kerrytown, ...

You’re depriving yourself,” writes Steven Rinella, “if you’re not retaining giblets from your waterfowl and uplantd birds.” In his new book, The MeatEater Fish and Game Cookbook , the TV host, ...

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 ...

Smoked duck wings are slow-braised and smoked in duck fat with orange peel, garlic, and spices before being finished over high heat for irresistibly crispy skin. This smoked duck wing recipe is ...

It really is all about the temperature. Grilling is the wanton application of heat, generated by gas or charcoal, to unsuspecting food products. But that's not the same thing as barbecuing. Let's take ...

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 ...