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 ...

Confit cooking is more accessible to home chefs than you might think. It won't suit all fish, but here are the types it will ...

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.

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.

It’s funny, isn’t it, how we get into cooking ruts? Poultry means chicken or turkey, and with the holidays behind us, perhaps neither holds much appeal. I’m seeing duck legs at my markets, and they’re ...

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