leaves, and thyme on a piece of cheesecloth, gather, and tie. Heat the oil in a sauté. pan large enough to hold legs in one layer over medium-high heat and brown the duck legs, skin side down, until ...

"I love chicken skin," says Takashi Yagihashi. The Chicago-based chef and native of Japan is leaning over a gurgling pot, cheerfully extolling the virtues of crisp-skinned fried chicken. From our ...

A Peking duck dinner is a feast built from a single ingredient. It starts with nibbling on a taco-like snack of the delicately crisp skin tucked inside thin mandarin pancakes with a lick of earthy ...

When Tiffani Faison traveled to Bangkok in 2008, she says it was like touching down on another planet. Scooters whizzed by like swarms of bees, children hawked Buddhist temple flowers, and a man ...

Sure, you can draw comparisons to both Southern food and Asian flavors when you eat the chicken-fried duck confit at Santa Monica’s new Ox & Son. But the thing you should really know about chef Brad ...

Joe Kim of the recently opened Flying Pig Café, a brick-and-mortar offshoot of the popular Flying Pig Truck, might be best known for his creative use of porcine ingredients. With his downtown café, ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...