Smoking duck with tea is an Asian tradition. This recipe uses a fragrant brew of Darjeeling tea, fresh ginger, and star anise for roasting rather than smoking. The tea brine gives the duck a dark, smoky flavor. My favorite way of roasting the duck is in the La Caja China box roaster. The duck comes out a beautiful mahogany color and is succulent and moist, with a smoky taste and a crisp skin. An Asian-influenced basting sauce is used as a mop a few times over the course of roasting. Tea brine can be made with other black teas, such as oolong or Earl Grey. It can also be used for roasted chicken or even pork.
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.