If you’re a fan of dark-meat chicken, move up to Five-Star Duck Legs. The great thing is that it’s getting much easier to find fresh duck breasts and legs, not just rock-hard frozen whole ducks that take a week to thaw. Pick one part, because breasts and legs are complete opposites. While the breasts are best cooked like a medium-rare steak, the legs are better slow-cooked like barbecue. Simple foil pouches make the whole procedure easy to manage. Duck legs reheat beautifully and take well to a brush-on glaze at the end.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?