What turns people off to roasting duck—its thick layer of subcutaneous fat—is actually its best feature, one that makes it a nearly foolproof dish. The fat keeps the meat juicy even when it’s well done—a distinct advantage because the breast is best medium-rare, but the legs must be cooked through, or nearly so, to be palatable. In fact, duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I usually rely on the one presented here, which I believe is the easiest way to guarantee a succulent but beautifully browned bird. One challenge: a roast duck can easily be finished by two people. If you want to serve four, roast two or plan on a lot of side dishes.
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.