Duck has a reputation for being fussy, and I blame the French. I am sick of the French (way of preparing and cooking duck). All that talk of separating the breast from the legs, and cooking each one ...

Duck and goose legs are ideal for slow cooking in their own fat, and once cooked you can store them submerged in that fat in ...

Cooking fish and game at home has long been a smart way for homesteaders to stretch the grocery budget while putting ...

I recently spent two glorious barbecue-filled weeks in Austin, where I happily cooked for 1,200 hungry folks at a food festival. While these events tends to be crazy busy, they also involve a fair ...

Grilled duck breast, caramelized whiskey onions, and a perfectly cooked burger — this recipe is a flavor explosion. See every ...

You’re depriving yourself,” writes Steven Rinella, “if you’re not retaining giblets from your waterfowl and uplantd birds.” In his new book, The MeatEater Fish and Game Cookbook , the TV host, ...

They're everywhere, they're everywhere. At last Michigan cherries are hitting their stride and this is one way to savor the bounty. Bob Sparrow, the owner of Sparrow Meat and Produce in Kerrytown, ...

Duck occupies a position of such culinary esteem in my family that those autumn V's of migration are routinely referred to as "dinners." Michigan may technically be prime duck territory, but our ...

I recently spent two glorious barbecue-filled weeks in Austin, where I happily cooked for 1,200 hungry folks at a food festival. While these events tends to be crazy busy, they also involve a fair ...

Roy Maynard/Staff 5. Duck is done when the breast reaches an internal temperature of about 150 degrees. It really is all about the temperature. Grilling is the wanton application of heat, generated by ...

It really is all about the temperature. Grilling is the wanton application of heat, generated by gas or charcoal, to unsuspecting food products. But that's not the same thing as barbecuing. Let's take ...