Duck breasts are delicious—that crackling skin and fat, the tender, ruby-hued meat. Duck legs do even more for me; the meat is darker, richer, and full of incredible flavor. If you plan on making a duck breast for dinner, buy a whole duck and roast the legs just so you can make this dish. Alternatively, I suppose you could buy a roasted duck from a Chinese barbecue and pick the meat. Bloomsdale is a lovely, crinkly variety of spinach that is full-bodied and flavorful. If you can’t find Bloomsdale, any heirloom or organic spinach will do. Make sure you wash the leaves well, dunking a few times to remove all the sand and grit.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.