This is hands down the best duck I’ve ever had! 🍗🔥 Slow-cooked to perfection, the meat is incredibly juicy, tender, and ...

This elegant meal, featuring duck breasts stuffed with mushrooms, roasted, and paired with a port wine cranberry sauce, is a ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...

Picture this: a perfectly roasted turkey as the centrepiece, stuffed with rich Indian flavours like spiced rice, nuts, and ...

Transfer the turkey, skin side up, to a shallow roasting pan or baking dish not much larger than it is (about 8 by 12 inches). Roast ... of the preseasoning and slow cooking), but if there ...

Stir the potatoes, carrots, celery, soup and garlic in a 5-quart slow cooker. Season the beef with the black pepper. Add the beef to the cooker and turn to coat. Cover and cook on LOW for 10 to 11 ...

If you live in a small space, the lure of crispy fish skin — the bacon of the sea — can lead to fishy pillow cases until laundry day. (Totally worth it.) But a fish dinner doesn’t have to be ...

PASADENA, Calif. -- Second chances don't come around often in life, Ohio State Coach Ryan Day told his players in a team meeting before the Rose Bowl. After a season in which they fell short at ...

Every Sunday morning, I would share a quarter roasted duck with my family and fight over the juicy crispy roast duck skin with my sibling. This was paired with what I think is the best stew in the ...

When it comes to roast duck, I always look for two things: the skin has to be roasted just enough so that it’s crispy but still has that fatty juicy texture and tender meat. The rice was nothing to ...

Roast potatoes are arguably one of the most important parts of a Christmas dinner, but there's always a debate about how to cook them properly. Thankfully, TV chef Gordon Ramsay has shared the ...

Chef Nigella Lawson has disclosed three essential tips to nail the perfect crispy roast potatoes, as seen in her 'Nigella Christmas' cookbook. She stressed: "The first is the heat of the fat ...