Name: Braised Duck Legs with Leeks and Green Olives
Yield: Makes 4 servings
Ingredients: 4 duck legs (drumsticks and thighs, attached); Salt; Fresh-ground black pepper; 2 tablespoons olive oil; 2 leeks, white and pale green parts only, washed and coarsely chopped; 1 carrot, peeled and coarsely chopped; 6 thyme sprigs, leaves only; 6 parsley sprigs, leaves only; 1 bay leaf; 1 cup green olives; 1/2 cup white wine; 1 1/2 cups chicken broth; 1 strip of lemon zest

Editor's note: The recipe and introductory text below are from Alice Waters's book The Art of Simple Food.

This especially satisfying one-pan dish is delicious served with soft polenta, mashed potatoes, or shell beans. Good choices for the green olives are unpitted Lucques or Picholines.

Recipe notes

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Fish Stock

This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.

Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Gigante Beans With Seaweed Salmoriglio

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.