You know, roast duck has always felt like one of those dishes you admire from a distance. What if I told you you could enjoy ...

This recipe originally appeared in the November 2018 issue. For our November 2018 “Feast Around the World” feature, we asked five of the state’s top chefs to create festive meals to serve this season.

In a winter when Angelenos have seen such sights as a snow plow working the streets of Malibu, it’s no surprise that there’s a revival of interest in warm, rich, delicious pot pie. It’s what diners ...

This domestic duck recipe pays homage to the wintering wild ducks on the Texas High Plains that feast on peanuts and waste grains such as corn and wheat. You’ll be baking the dressing simultaneously ...

1. Combine the 2 cups brown sugar, the 2 cups salt, peppercorns, bay leaves, orange zest and juice, beer and 3 quarts water in a large stockpot. Bring to a boil over high heat, then reduce the heat to ...

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.

1. Pat the breasts dry with a paper towel. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern of cuts about 3/4-inch apart. Sprinkle ...

Along with this centerpiece recipe of Soter Vineyard’s riff on Peking duck, chef Clayton Allen shares a couple of insider tips for success. First and foremost, he says, “You want to render the duck’s ...

Start preheating as we explore favorite roasting recipes. We start with a seafood one and move on to vegetables, a different favorite pot roast, an eggplant vegetarian burrito and two roasted duck ...