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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.