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 ...

Molly Gunn, co-owner of the Porter Beer Bar, usually works the dining room of her Little Five Points gastropub while her husband and business partner, Nick Rutherford, presides over the kitchen. At ...

They're everywhere, they're everywhere. At last Michigan cherries are hitting their stride and this is one way to savor the bounty. Bob Sparrow, the owner of Sparrow Meat and Produce in Kerrytown, ...

Duck breast, seared! There is nothing like crispy, seared, perfectly-cooked duck breast with port cherry sauce. This method of cooking was done by French chef André Daguin. He was the first that ...

GoProvidence.com brings us Chef David Frida from CAV Restaurant making their Black Cherry Srirarcha Duck Breast. It consists of Seared Duck Breast, Black Cherry Sriracha Pan Sauce and Manchego Polenta ...

This whole roasted duck makes a dramatic and flavorful centerpiece to any special gathering. Instructions: Heat the oven to 425 degrees. Remove and reserve three strips of peel from the orange using a ...

Impress your date with a rich duck and cherry ragù. This month’s featured On The Table recipe is fresh and hearty, featuring basil and Northern Michigan cherries. Like many in this region, we live ...

It’s hard to pin down what’s great about a great taco. Is it the succulent, smoky carne asada? The tender, charred hand-made tortilla? The sweet, ripe, spicy brightness of pico de gallo? More likely ...

You know when you’ve just eaten a good taco. The combination of grilled or braised meat with the zing of salsa or chile sauce and a squeeze of citrus make for the ultimate flavor combination. And the ...

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 ...