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.

“This salad is a real favourite of mine and my mother,” says chef Sabrina Ghayour. “During the early 2000s in London, you’d be hard pushed to find a trendy restaurant that didn’t have a version of ...

One of the best things about food is a syndrome I call Cone Contagion: You see someone eating an ice cream and you have to have one yourself. But I never associated it with anything nourishing until a ...

My eyes widened when I opened this recipe, submitted by one of my favorite Belltown spots, Spur Gastropub. Duck cooked in duck fat, topped with a bacon vinaigrette? Yes, please. Thanksgiving only ...

Duck Confit 4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved 1 tablespoon plus 1/8 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 10 garlic ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...