This is the best burrito you will ever taste in your entire life, and that’s no exaggeration. To “confit” is to preserve the duck meat by first curing it in salt, then cooking and storing it in its own fat. This is one of those things that I eat only on occasion, for obvious reasons, but look forward to tremendously. Take into consideration that the duck must be prepared a day ahead—but believe me, it’s worth the extra effort. (You could also buy duck confit already made to cut the prep time way down.) I must confess to you that, on occasion, I’ve used lard from a local butcher when I don’t have enough duck fat (which I buy at Whole Foods), with the response from my uninformed family usually being, “Marcela, the duck tastes different today. It tastes . . . better.”
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.