When it comes to pairing side dishes with smoked duck, the right choices can elevate your meal considerably. Think about how sweet honey-glazed carrots complement the rich flavors, or how roasted ...

Just about every night this time of year, the most seductive smell breezes into my apartment like a taunt. Somewhere some neighbor has fired up a hardwood grill for dinner while I’m trapped with ...

In 1993 Virginia chef Craig Hartman asked his supplier for "baby greens," and was given tiny lettuce that he used in a salad. By coincidence, a restaurant magazine writer was in attendance, and an ...

Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) Allow the ...

From burnt ends to turkey legs, and andouille sausage to salmon, these are our favorite smoked meat recipes to serve throughout spring and summer. Molly McArdle is Food & Wine's Updates Editor. She ...

Smoke, paprika, fine flours, ricotta and specialty fats are among the 2011 food trends that are heating up as restaurateurs head toward the second quarter of the year, a Seattle research firm said ...

Smoked to perfection: Nur Fatirah presents the family business’ ready-to-eat smoked duck in Laman Salai, Kampung Ibol Terachi. — Bernama KUALA PILAH: Rows of smoked duck stalls along the ...

In its execution, the hay-smoked duck at Brush is emblematic of chef Jason Liang’s food, where simple flavors are brought out using technique with restraint. Plus, it features a theatrical ...