This sandwich was adapted directly from a meal Tom had developed years earlier for Gramercy Tavern. We cure the duck lightly, for about 24 hours, more for flavor than to remove moisture. Then it is cooked verrrrrry slowly, with the fat side down. It is particularly important in this recipe to use a heavy-bottomed pan so that the heat distributes evenly, and to cook the duck over a super-low heat in order to render the fat without overcooking the duck. Once it’s cooked and you let it cool, you can slice it and use it in myriad ways—as an appetizer, in salad, on canapés. Note that because the duck’s been cured, its flavor is now concentrated and a little goes a long way. We pair the duck with caramelized apples and endive, which provide sweetness, acidity, and just the right edge of bitterness. Felling extra-indulgent? Save the pan in which you cooked the duck and toast the bread in the fat!
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.