Recipe for Disaster is Slate’s column about what recipes get wrong—and how to fix them. If you’ve noticed a recipe annoyance, absurdity, or outright lie, file your complaint here and we will ...

*Forget the grill, skip the smoker—your air fryer is all you need to enjoy turkey legs bursting with Southern flavor. With a simple brine and a bold seasoning blend, this recipe delivers tender, ...

1. Preheat the oven to 160°C and season the duck legs. Place in a heavy ovenproof saucepan with 1 T olive oil over a medium heat and cook until browned. Remove from the pan and set aside. 2. Pour the ...

Duck is a popular poultry because of its distinct, robust flavor and substantial meat. It can be roasted, seared, stewed, baked, braised or smoked. The skin turns crispy when cooked. It is hailed for ...

In France, french fries aren’t called french fries. They’re called pommes frites. In Belgium, Brussels sprouts aren’t Brussels sprouts. They’re “spruitjes” in Dutch and “choux de Bruxelles” in French.

The crispy skin and complex flavor of these spiced duck legs will make your guests think you toiled in the kitchen for hours.

Duck can be intimidating, but this balsamic cherry-glazed duck makes it surprisingly doable. The rich, crispy skin pairs with a tangy cherry glaze for a dinner worth the effort. This recipe walks you ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing ...

Seth indulges in a rotisserie duck salad at The Duck & The Peach in Capitol Hill. At The Duck & The Peach in Washington, D.C., Chef Katarina puts a luxurious twist on a California classic with their ...

There’s something sacred about Sunday evenings. Maybe it’s the slow exhale at the end of the week, the quiet that falls over the city, or the creeping dread of Monday morning that makes the ritual ...