Wash duck inside and out and dry on paper towels. Discard tail and oil glands as described in previous recipe. Combine all remaining ingredients and heat in a small pan until honey melts and a smooth, ...

They say that sometimes the best gift is one we give ourselves. As cooks, we know that a gift of food is even better when it can be shared with others. And it’s better still when it involves flipping ...

Geographically speaking, the South Pasadena kitchen where Craig Strong is cooking this December afternoon is only a few miles from the elaborately outfitted kitchen and Michelin-starred ...

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

1. Pat the breasts dry with a paper towel. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern of cuts about 3/4-inch apart. Sprinkle ...

His Restaurant: Eyval, in Brooklyn, N.Y. What He’s Known For: Interpreting Persian cooking with nuance and delicacy. Refining regional-Iranian dishes with creativity and the freshest seasonal ...

As the temperature drops and we spend more time indoors, I like to have family and friends over for comfort food — and one of my top choices for fall/winter comfort fare is duck. Getting the right ...

Ten months ago, a recipe for Chinese lacquered roast chicken from Lucky Peach 101 Easy Asian Recipes changed my life. The chicken is brilliant and simple, and impresses just about anyone lucky enough ...

Roasting a duck is no more complicated than roasting a turkey, and this recipe also has a French-style sauce. (Matthew Mead) The prospect of roasting a duck strikes many a home cook as a mountain too ...