I recently spent two glorious barbecue-filled weeks in Austin, where I happily cooked for 1,200 hungry folks at a food festival. While these events tends to be crazy busy, they also involve a fair ...

Duck has a reputation for being fussy, and I blame the French. I am sick of the French (way of preparing and cooking duck). All that talk of separating the breast from the legs, and cooking each one ...

Grilled Duck Breast with Maple-Sherry Vinegar Glaze, Caramelized Kabocha Squash, Braised Greens and Toasted Pine Nut and Currant Relish For caramelized Kabocha squash: Peel one Kabocha squash ...

A celebratory supper doesn’t have to mean an all-day cooking binge. Sometimes what makes the supper special is serving something slightly unexpected. A neighbor recently let slip that her birthday was ...

Ninja Woodfire Grill Roasted and Smoked Duck! We have a whole duck and I'm going to show you how I set it up for ducky ...

Chef Yia Vang demonstrates his take on the traditional Southeast Asian dish. Chef Yia Vang joined "GMA3" recently to demonstrate a variation of a Hmong laab dish inspired by his father. The James ...

1. Place garlic pod in a baking dish, drizzle with olive oil and roast in preheated, 350-degree oven for about 25 minutes OR until fragrant. Remove from oven and let cool. 2. When garlic is cool, open ...