When duck is braised for sauce in Maremma, pappardelle is the pasta of choice. Therefore, I encourage you to make your own fresh pappardelle, following my recipe here. (Of course, the sauce will be delicious on other fresh pastas, gnocchi, or polenta; and pappardelle is great with other dressings too!) I also recommend using duck legs for this dish rather than a whole duck, as I think they’re tastier and make a better sauce. If you don’t see packaged duck legs, ask your butcher to special-order them for you.
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.