The Liberty Ducks we get from Sonoma County Poultry (see page 147) are fed an all-natural diet and allowed to mature for several more weeks than most commercial ducks. As a result, they develop more flavor. The meaty duck legs, braised slowly with aromatic vegetables, make a robust pasta sauce similar in richness and depth to a classic bolognese. Brian shreds the tender duck meat after it’s braised and adds chopped Tuscan kale to the sauce to introduce some fresh garden flavor.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.