They say that sometimes the best gift is one we give ourselves. As cooks, we know that a gift of food is even better when it can be shared with others. And it’s better still when it involves flipping ...

Consider adding bright and tart flavors when cooking or serving duck. Pair duck breast with stewed tart cherries or apple slices, or flavor whole duck with a rich pomegranate molasses rub before ...

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Prepare brine: Four hours to a day ahead, put first 6 ingredients and 2 gallons water in a stockpot and boil just until salt and sugar are dissolved. Cool to room temperature, then chill for at least ...

Dinner parties aren’t real, of course. In the fantasia of adult domestic life, they’re right up there with a romantic meet-cute at the ice rink, or finding an under-market apartment worthy of a Nancy ...

There are as many ways to roast a duck as there are to stuff a mushroom, even if life is too short to do the latter. Raymond Blanc, in his fussy, mannered French way, insists that if you roast a whole ...