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 ...

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 ...

A celebratory supper doesn’t have to mean an all-day cooking binge. Sometimes what makes the supper special is serving something slightly unexpected. A neighbor recently let slip that her birthday was ...

Grilled Duck Breast with Maple-Sherry Vinegar Glaze, Caramelized Kabocha Squash, Braised Greens and Toasted Pine Nut and Currant Relish For caramelized Kabocha squash: Peel one Kabocha squash ...

Find Japanese leeks at Asian markets or Berkeley Bowl, or substitute scallions. 2 6-ounce Muscovy duck breasts 1 bunch Tokyo negi or Japanese leeks 2 cups sake Small handful black peppercorns Skewers, ...

Chef Yia Vang demonstrates his take on the traditional Southeast Asian dish. Chef Yia Vang joined "GMA3" recently to demonstrate a variation of a Hmong laab dish inspired by his father. The James ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...