What turns people off to roasting duck—its thick layer of subcutaneous fat—is actually its best feature, one that makes it a nearly foolproof dish. The fat keeps the meat juicy even when it’s well done—a distinct advantage because the breast is best medium-rare, but the legs must be cooked through, or nearly so, to be palatable. In fact, duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I usually rely on the one presented here, which I believe is the easiest way to guarantee a succulent but beautifully browned bird. One challenge: a roast duck can easily be finished by two people. If you want to serve four, roast two or plan on a lot of side dishes.
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.