Discover a traditional Cantonese roast duck recipe with marinade and hoisin glaze. Step-by-step instructions for a succulent, crispy finish.

Often used in Asian cuisine as well as in French cooking, duck meat is slightly darker in color than chicken or turkey, but is nonetheless still delicious—especially when you've got to right recipes ...

Here's how to bake, braise, roast, or smoke duck for incredible entrées any day of the week. Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam ...

This different take on surf & turf is inspired by traditional Asian meat and fish combinations such as the Cantonese dishes that bring together crab and pork or prawns and chicken liver. Combine the ...

This recipe originally appeared in the November 2018 issue. For our November 2018 “Feast Around the World” feature, we asked five of the state’s top chefs to create festive meals to serve this season.

In a winter when Angelenos have seen such sights as a snow plow working the streets of Malibu, it’s no surprise that there’s a revival of interest in warm, rich, delicious pot pie. It’s what diners ...

Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...

If you're meat-lover who has been served up turkey on Christmas Day for as long as you can remember, you might be pretty bored of the lean but sometimes dry choice of meat. However, fear no more.

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 ...

This is one of my favorite recipes to cook for a large crowd. It's great for sharing; just set it up in the middle of the table, carve and let everyone help themselves. The traditional Peking duck is ...

Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...