This is where you want to break out that lovely duck fat—the liquid gold saved from making Duck Breast with Dried Fruit and Vin Santo (page 152) or Cheater’s Duck Confit and Bitter Greens (page 154). If you didn’t remember to save the duck fat or don’t have any, you can certainly buy it. And in a pinch you can use olive oil. Duck fat is fabulous for frying because it has a relatively high smoking point (it can get really hot before it begins to break down), so it will make your potatoes golden brown and crispy on the outside, light and fluffy on the inside, and REALLY tasty. Save your duck fat; it’s worth it.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.