Note: Inspired by the ancient practice of drying meat for preservation, this duck appetizer is rich, satisfying and surprisingly easy. While it takes a little time and patience for the duck to dry in ...

Add Yahoo as a preferred source to see more of our stories on Google. With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like ...

The best way to get to Paula Wolfert’s house is to start out by the duck pond in the Sonoma town square. Drive east through a neighborhood of beautifully maintained Victorian and Craftsman-style homes ...

Prunes that have soaked in Armagnac for six months, minimum. The blood of a freshly killed hare. Nine pounds of fresh fava beans, husked and peeled. A 6-inch-thick bed of pine needles. One dish alone ...

This story has been updated. If you are a duck lover — and I am, as evidenced by my Thanksgiving sheet pan menu — duck confit is a dish you probably love to eat but have never made. A staple at French ...

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 ...

Brown meat, add onions, carrots, celery and garlic and saute until translucent. Add red wine, tomatoes and stocks and reduce by 2/3. Add heavy cream, herbs and season to taste. Cook your favorite ...