Every once in a while I crave an old-school, crispy-skin roasted duck with a fruity but not-too-sweet sauce to drizzle over the top. Most of the fat will render out during the roasting process if you are patient and let it cook long enough. Cane syrup, which is made from sugar cane and has a deep, bittersweet flavor, is a Louisiana twist, but maple syrup or honey will work just as well. This duck is delicious with simple sides like wild or pecan rice, haricots verts, or sugar snap peas, or, on the fancier side, warm Butternut Squash Spoon Bread Soufflé (p. 316).
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.