Long before award-winning chef Andrew Zimmerman graduated at the top of his class in culinary school, he dreamed of becoming a rockstar. But he put down his guitar and picked up a set of kitchen ...

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I'm not sure why. It's definitely no more complicated than cooking a whole turkey, and I think it tastes far better ...

Edmeades 2007 Mendocino County Zinfandel ($20), our Wine of the Week, is rich, big and bold. It is the sort of wine you can imagine being passed around a camp fire at Bohemian Grove, its aromas ...

To roast the duck, preheat the oven to 400 degrees. In a small bowl, stir together the salt, Sichuan pepper, cinnamon, star anise, fennel and cloves. Liberally season both sides of the duck legs with ...

Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I’m not sure why. It’s definitely no more complicated than cooking a whole turkey, and I think it tastes far better ...

In December, food lovers can witness Young’s culinary creativity come to life through surprising multicourse menus carefully curated for exclusive ticketed pop-up events held in a secret location on ...

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.

When it comes to matters of the heart, a luxurious roast duck dinner can be as healthy as it is impressive. This may surprise some people. Because of the thick layer of fat under its skin, duck has a ...

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I’m not sure why. It’s definitely no more complicated than cooking a whole turkey, and I think it tastes far better ...

Roasting a duck is no more complicated than roasting a turkey, and this recipe also has a French-style sauce. (Matthew Mead) The prospect of roasting a duck strikes many a home cook as a mountain too ...