Duck is one of those ingredients we tend to look at in the grocery store and then move on to the chicken section instead. Why? Because often we are not sure how to prepare it and this scares us!
America's suburbs rarely support extremes of anything. So, when a chef like Michael Ginor opened his personal cuisine restaurant, Lola, in Great Neck in September 2009, I got involved and waited to see how daring he would be.
This article will only strike a loud, melodious chord with 3 types of people -- people who love duck confit, people who love Stanford football and people who hate the Oregon ducks.
Since I make my living writing about crime, I have developed a keen sense of my surroundings. Call it paranoia if you will, but I certainly notice eve...
Nose-to-tail eating sounds like a trend, but it's really just good practice. Indeed, even before British chef Fergus Henderson made "whole beast" cook...
Peking Duck: Crispy, intensely flavorful skin, a crackly texture, golden-brown in color, with an intoxicating aroma that will make even a satiated s...
Football has started, the sky is slate, the air is cold and winter will be here soon. One of the very few excellent things about winter in Cleveland--...
When Finlay Lomax had a stroke after his premature birth, doctors said he'd never walk again. No doubt you've heard that line before, but have you eve...