Ingredients: 3 tablespoons vegetable oil 2 chipotle chili peppers, stemmed and seeded 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon salt 6 White Pekin boneless duck breasts, about 6 oz.

Before I tried it, if you’d asked me whether duck legs could be grilled successfully, I would have guessed no. I would have been wrong. I now know that the answer to any question about cooking duck ...

Enjoy a barbecue feast with duck, lamb ribs, and flavorful grilled peppers.

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Duck has a reputation for being fussy, and I ...

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.

Clive Ward is a renowned cooking teacher on the Mid North Coast with many years experience in the kitchen. In his former position as Head Steward for an international airline, Clive travelled the ...

1. Bring a pot of water to a rolling boil. Add the peaches and blanch 30 seconds. Cool slightly, then slide or pare the skins off. Cut the flesh into half-inch pieces and place in a clean, nonreactive ...