When I worked at Savoy in SoHo, we had salt-roasted duck on the menu but we served only the breasts, so there was always an excess of duck legs hanging around. We’d eat the legs at our family meal, but after a while everyone was sick of them. Then one night, I was in a pinch for an hors d’oeuvres idea, and that’s when I came up with my cheater’s confit. As they say, desperation can be inspiration! My confit tastes just as good and authentic as a traditional confit, but it’s SOOOOO much faster. As far as I’m concerned, the time you save with my recipe is outstanding (this is one streamlined operation!) and so is the flavor.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.