Duck breast with port and cherry wine. Sounds decadent, doesn’t it? Imagine a cooked-to-perfection duck breast served with a rich and flavorful Port wine sauce with added cherries. The combination of ...

Chef Daniel Rose’s elegant duck recipe is simple—pan-roast duck breasts; reduce port for a sauce—but the addition of dried cherries and tangy olives produces layers of flavor. In a medium saucepan, ...

Duck breast, seared! There is nothing like crispy, seared, perfectly-cooked duck breast with port cherry sauce. This method of cooking was done by French chef André Daguin. He was the first that ...

They're everywhere, they're everywhere. At last Michigan cherries are hitting their stride and this is one way to savor the bounty. Bob Sparrow, the owner of Sparrow Meat and Produce in Kerrytown, ...

Our Wine of the Week, Lucienne 2007 Santa Lucia Highlands Lone Oak Vineyard Pinot Noir ($45), is a wine that reveals what all the ruckus is about. It is beautifully articulate, albeit ethereally, in ...

There’s something sacred about Sunday evenings. Maybe it’s the slow exhale at the end of the week, the quiet that falls over the city, or the creeping dread of Monday morning that makes the ritual ...