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.

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

This week, Chef Bill Fuller, of big Burrito Group, stops by the Pittsburgh Today Live kitchen to make a delicious dish perfect for your holiday dinner table. You can purchase very good duck leg confit ...

ADMIT IT: You’ve had enough boneless, skinless chicken breasts and rotisserie chicken for one lifetime. You need to eat more duck. Duck, even supermarket duck, tastes like how I imagine chicken used ...

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 ...

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 ...

Duck legs are something I tend to eat far more often than a whole bird. They have a neatness to them, and often seem to work out to be better value. You need just one leg apiece. Soft, moist flesh is ...

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 tastes far better. Some ...

Getting your Trinity Audio player ready... Take your pantry to the next level. Supplement the everyday storage staples of dried pasta, beans and canned tomatoes, to name merely three, with some ...

1. Heat the oven to 325 degrees. 2. Rinse the duck legs and pat them dry. Rub them all over with the herbes de Provence. Season well with salt and pepper. Spread the mustard over the skin side of each ...