This is where you want to break out that lovely duck fat—the liquid gold saved from making Duck Breast with Dried Fruit and Vin Santo (page 152) or Cheater’s Duck Confit and Bitter Greens (page 154). If you didn’t remember to save the duck fat or don’t have any, you can certainly buy it. And in a pinch you can use olive oil. Duck fat is fabulous for frying because it has a relatively high smoking point (it can get really hot before it begins to break down), so it will make your potatoes golden brown and crispy on the outside, light and fluffy on the inside, and REALLY tasty. Save your duck fat; it’s worth it.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.