This crispy-skinned duck is delicious but definitely not fancy. Povera means “poor,” and this is a rustic family-style dish, with relatively few ingredients and simple preparation. The duck is roasted whole and basted with a whisked-together dressing of lemon juice, wine, and olive oil. It crisps up beautifully, and the pan juices make a great sauce. You don’t have to fuss much with the serving, either. For a family meal, I chop the bird into small pieces, pile them up on a platter—neck and giblets, too—and let people pick the pieces they like. (Fingers are fine for this, so plenty of moist towels on the table are handy.) For a more orderly dinner, the duck can be quartered to serve four nicely. Riso e Lenticchie—Rice and Lentils (page 40), braised greens, or just a tossed salad would be good with 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.