SEARED DUCK BREAST WITH CHERRY COMPOTE AND DRIED CHERRY POLENTAPrepare salsa and polenta and reserve. Score duck breast by making cress-cross incisions through the fat, then rub the duck breasts with ...

Each year I can barely wait until summer, when an abundance of delicious fruit comes into season. Cherries are just one of my many favorites. When I start eating them ... well, let's say it calls to ...

It’s hard to pin down what’s great about a great taco. Is it the succulent, smoky carne asada? The tender, charred hand-made tortilla? The sweet, ripe, spicy brightness of pico de gallo? More likely ...

Making vegan mousse can be tricky. Using chocolate is a common way to help structure and flavor it, but chef Katie Reicher struggled to with developing a non-chocolate version. “I had a “eureka!” ...

Picture this: You're out to dinner at a relatively fancy restaurant and enjoyed a lovely meal with attentive service and thoughtful conversation. The server clears the plates and hands you the dessert ...

The breakfast of kings, these pancakes made with protein-packed chickpea flour have an incredible moreish texture and will keep you fuller for longer. With my cherry compote (see below) on top, a ...

1. Rub 1 teaspoon of the salt into the duck breasts, place them in a large sealable plastic bag and refrigerate for 1 hour while you make the sauce. 2. Soak the chiles de arbol and dried cherries in 2 ...