Chef Jean-Pierre brings you the ultimate guide to classic duck confit. Learn the traditional way to cure, cook and crisp your duck for that melt-in-your-mouth texture. It’s an old-school recipe that ...

Do you remember the classic children’s story, “The Ugly Duckling,” about a little bird who is born looking very different ...

Ten years on, chef Frank Fawkner’s EXP. Restaurant is at the centre of what comes next for the wine district, offering a ...

S ure, people go to the Cape for the beaches, but what really makes this the ultimate New England summer destination is the ...

Heat duck fat in a large, high-sided skillet over medium-high. Add apples, and cook, stirring occasionally, until browned on all sides, about 6 minutes. Add butter, and swirl skillet to melt.

Skyline views, garden hideaways and design-forward patios—this is your master list of the most compelling places to eat ...

Pulse the batter once more and pour it in the dish. Set the figs, halved sides up, in the dish. Bake the clafoutis for 15 minutes. Reduce the oven temperature to 375.

Apples will last so much longer if they're stored with common household item A retro tip could help keep apples fresh for months - and it doesn't involve putting them in the fridge.

6 medium apples 3 ripe figs, stemmed and halved lengthwise 6 ounces Gorgonzola dolce or cremificato, cut into 1-ounce pieces at room temperature Preheat oven to 375.

Yours can resemble grapes (red or green), watermelon, apples, peaches, or figs. Any fruit will do, as long as you can capture the intricacies of their soft, multicolored skins.

More than a week of events and festivities take place during the annual event, leading up to the crowning of the Corsehill Queen and gala day fun on Saturday, June 21. Despite the pouring rain, ...