SAN ANTONIO — Dear Chris: My wife and I really enjoyed the charcuterie box from Mixtli during Charc Week. It was filled with little treasures. My particular favorite was the duck pâté topped with an ...

The first step in making a great wild duck gumbo is to go shoot some ducks. And this is the time of year for it. That’s why I climbed into an airboat last Saturday morning at 5:30 a.m. and set out ...

1 cup duck foie gras, cut into 1/2-inch pieces (see Note) Instructions: Heat oven to 250 degrees. Combine foie gras, livers, eggs, garlic powder, onion powder, salt and white pepper in a blender. With ...

As a countdown to the Best of Denver 2010, coming April 1, Cafe Society is serving up, in no particular order, a hundred of our favorite dishes in Denver. Send your own nominations to ...

True Color: The Strange and Spectacular Quest to Define Color—from Azure to Zinc Pink Lexicographer Stamper (Word by Word) takes readers on an uproarious journey into Merriam-Webster’s somber ...

Mix all ingredients well in a spice mortar, or grind them in a coffee grinder. Keep in a tightly covered jar.

Pâté: Carefully trim the chicken livers of fat and connective tissue, and any green markings. Separate each liver into two parts and sprinkle them with salt and pepper. Set aside. Heat 2 tablespoons ...