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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.