Italians use leaner ducks than we do, so this is a compromise recipe: Italian flavors with American duck. The best Marsala is called vergine. It is really delicious and makes a subtle but real difference here. But standard Marsala will work fine. If you have time, make a quick stock using the duck neck and giblets—just simmer them in water to cover while you are roasting the duck. Then you’ll have it for the final sauce. This would be great with polenta, if you feel like making it (page 529), but also with crusty bread or even plain rice.
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.