Six years ago this spring I ordered a fish for its side dish in a restaurant in Charleston, S.C., and I have not been the same since. What was described simply as “creamy grits” on the menu was beyond ...

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.

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 ...

Getting your Trinity Audio player ready... Take your pantry to the next level. Supplement the everyday storage staples of dried pasta, beans and canned tomatoes, to name merely three, with some ...

When purchasing duck in the grocery store or butcher shop, look for antibiotic-free, air-chilled, and certified cage-free duck. Once you bring duck home, use it within three days unless it's frozen.

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 ...

If you are a duck lover — and I am — duck confit is a dish you probably love to eat but have never made. A staple at French bistros, usually accompanied by crispy potatoes and a leafy green salad, ...