When a meat is "potted," it's usually preserved beneath a layer of fat or made into a paste such as shrimp paste or deviled ham. Miss Lewis, however, merely cooked the birds in an iron pot on the stove. She gives the option of roasting in the oven, and that's what we did because it plays up the contrast between the rich, tender, moist dark meat and the crisp skin. Miss Lewis would never waste any part of such a luxurious bird, so she chops up the livers and adds them to the bread stuffing, which may look unprepossessing but is actually delicious. This is a simple, elegant meal, so treat yourself to a wonderful Bordeaux.
A generous glug of stout gives this snackable loaf a malty depth.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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 easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.