Duck breasts are delicious—that crackling skin and fat, the tender, ruby-hued meat. Duck legs do even more for me; the meat is darker, richer, and full of incredible flavor. If you plan on making a duck breast for dinner, buy a whole duck and roast the legs just so you can make this dish. Alternatively, I suppose you could buy a roasted duck from a Chinese barbecue and pick the meat. Bloomsdale is a lovely, crinkly variety of spinach that is full-bodied and flavorful. If you can’t find Bloomsdale, any heirloom or organic spinach will do. Make sure you wash the leaves well, dunking a few times to remove all the sand and grit.
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.