Three times lately I have had to reassure friends that using canned pumpkin is not a crime against nature -- having seen the fruit go from field to can in a factory in Illinois, I know there is ...

To save time, these steps can be done a day before. Duck Confit: Salt the duck legs and submerge in duck fat with shallot, garlic and black peppercorns. Cook at 320F for about an hour and a half. Once ...

Rinse and dry duck. Discard tail, and cut the duck into joints, chopping across the breast to make smaller pieces. Take 1/2 cup of the thick coconut cream from the top of the can and combine with the ...

My mother once cooked a marvelous duck a l’orange and, although it was a lifetime ago when she was single and living in New York City, she still talks about it. The dish, though I’ve never tasted it, ...

Does your healthy regime always take a backseat at the weekend? There's no need to undo your hard work with Slimming World's yummy dishes. We've teamed up with them to give you meal inspiration every ...

Mango Tree D.C. Chef Paul Kennedy shares the recipe for cherry-glazed duck breast, plum, apricot and cherry tomatoes with red curry sauce and Thai basil. (Serves two.) ...