Stuffed, roasted duck breasts served with a port reduction have the magical ability to elevate any occasion. This elegant ...

Serve with roast chicory, buttery Savoy cabbage, or alongside potatoes sautéed in duck fat - Haarala Hamilton This recipe comes from Valentina Harris’s Regional Italian Cooking. I’ve been making it ...

At first glance, it looks like a roast turkey on steroids. Slice into it and there’s layer after layer of meats and stuffings. It’s a glorious monster of a roast, a guaranteed showstopper at any ...

What to write about last night? So much going through my head right now. I am sitting here exhausted and sore, elated and conflicted. Duck Duel Deux, an all-duck cookoff between Chef Michael Tuohy of ...

Swiss chard:1 bunch of Swiss shard1. Blanch the Swiss chard in a pot of salted boiling water for 30 seconds, then remove the chard from the water and place directly in an ice bath.2. Lay out the ...