Duck confit is just one example of how leftover meat can be used to make savory fillings. Short ribs, osso bucco, or lamb shanks are other good options. Just make sure to chop the meat finely enough to be wrapped neatly within tender pasta (without tearing the dough). You can alter the flavorings to suit your palate or the type of meat, but the egg yolks are always required for binding. This filling is especially good with the spinach pasta (page 368), as shown for the agnolotti on page 370.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.