This chicken confit utilizes our favorite piece, the thigh. You can of course substitute your favorite part of the bird when making this deeply flavored chicken dish at home. We like to keep any extra seasoned fat in the refrigerator—we use it like bacon fat, sautéing vegetables, potatoes, fish, and anything else we happen to be cooking. The thighs pair nicely with Green Beans Amandine (page 203) for a lighter meal, as a replacement for the duck in a classic confit salad, or with roasted potatoes and bitter greens for a hearty winter supper. It’s a versatile preparation whose do-ahead nature makes it easy to put together a great meal in a hurry.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.