This is the best burrito you will ever taste in your entire life, and that’s no exaggeration. To “confit” is to preserve the duck meat by first curing it in salt, then cooking and storing it in its own fat. This is one of those things that I eat only on occasion, for obvious reasons, but look forward to tremendously. Take into consideration that the duck must be prepared a day ahead—but believe me, it’s worth the extra effort. (You could also buy duck confit already made to cut the prep time way down.) I must confess to you that, on occasion, I’ve used lard from a local butcher when I don’t have enough duck fat (which I buy at Whole Foods), with the response from my uninformed family usually being, “Marcela, the duck tastes different today. It tastes . . . better.”
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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.