With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

This dough has taken my pie game to the next level. Once baked, the crust is so flaky it shatters when a fork hits it and is tender enough to slice through with a light touch. The peach filling is ...

A NOTE FROM CHEF CALLAHAN: Carnitas, or 'little meats,' are a staple in Mexican cuisine. There are various cooking techniques, depending on where you're eating them. For the most part, carnitas are ...

My husband and I recently celebrated our anniversary! But since he is still recovering from knee replacement surgery, going out for a special dinner was out of the question. Instead, we had friends ...

Make a richly layered cassoulet in just one day with this smart, efficient method that preserves classic French flavor while ...

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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 ...

With crispy skin and a glossy glaze, our miso-glazed duck brings orange, cranberries, port wine, and miso together for a festive centerpiece.

For something so small and simple, a wild duck breast is too often tragically disrespected on plates at duck camps and around the family dinner table. Words such as “greasy” and “tough” or ...