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Today, the celebrated comic strip about Tinsley's conservative reporter-duck fills the bill in nearly 400 newspapers nationwide.

Distributed by King Features Syndicate since 1994, readers of newspapers across the country enjoy the duck's right-wing viewpoint.

Slow-cooked with an easy garlic rub and the wine of your choice, then tossed with sauteed onions and peppers, the shredded meat plate packs rich flavors.

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Pok Pok's chef, Andy Ricker, infuses the cream with pandan leaves, which taste like a combination of citrus and vanilla.

Roasting the tomatillos, onions and garlic not only softens them, but it also enhances their natural flavors.

When asked to come up with a mascot for The Daily Progress entertainment section, artist Tinsley showed editors three ideas: a blue hippopotamus, a big nose in tuxedo and cane, and a duck.

Tinsley says the hippo went unused for fear of offending overweight people, and the nose was axed because it would "offend people of Jewish and Mediterranean descent, not to mention Arabs and anyone else with a big nose." Tinsley says he thought his editors were kidding, but they were not.

However, his privileged background didn't dull his "social conscience"; he would gladly give someone the shirt off Co-anchor at WFDR, Chantel has a dilemma: she likes Mallard but hates his politics.

Smart, aggressive and liberal, she once had all the makings of a first-class journalist. Chantel and Mallard can't even have lunch together without fighting.

In newspapers around the country, Tinsley's work generates loads of reader mail, much of it contentious. "And some really hate me, but that just lets me know that I'm doing my job." Tinsley was a Reader's Digest Fellow at Indiana University's graduate school of journalism. A seasoned, rumpled ex-newspaper reporter, Mallard now works for WFDR-TV in Washington, D. The fact that he's a duck doesn't stand out at Channel 3 nearly as much as his political beliefs.

He thinks we average, hardworking Americans need a break instead of a lecture.

Pok Pok's famous roast chicken is stuffed with Thai aromatics like lemongrass, garlic and cilantro, then marinated in soy and fish sauces and basted with shallot oil and honey to ensure maximum flavor.

The secret to the ultra-crispy skin on Rancho Llano Seco's porchetta is a slow rendering of fat — the fennel-and-garlic-stuffed loin cooks for almost four hours — paired with a blast in a 415-degree oven.

Its name comes from the Hawaiian word for "massage," so don't be afraid to work the salmon, tomatoes and onions with your hands to help their flavors fuse together.