Six years ago this spring I ordered a fish for its side dish in a restaurant in Charleston, S.C., and I have not been the same since. What was described simply as “creamy grits” on the menu was beyond ...

For anyone who thinks duck deserves better than orange juice and other syrupy sweetness, pomegranate works wonders. An old recipe for succulent duck legs from Bay Wolf restaurant in Oakland works even ...

Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam Dolge says the process is simple, and results in tender, delicious meat that brings pleasure ...

Place sliced mushrooms in single layer in 2-quart shallow baking dish. Separate sliced onion into rings and arrange over mushrooms. Place drumsticks on top of onion, and sprinkle with minced garlic, ...

This recipe was made using a nonvintage $5.99 tawny Port (that reminded me of long-abandoned Halloween candy) and with a 20-year-old tawny Port with scents of walnut, leather and honey. The difference ...

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