Unless you’ve made your own duck confit, you may never have cooked duck legs by themselves; but in many ways they’re superior to both duck breasts and whole birds. They’re quite lean, and just a quick trimming of the excess fat is all that’s necessary. And, given proper cooking—that is, long, slow cooking—they become fork-tender and richly flavorful, reminiscent of some of the “lesser” cuts of beef and pork, like brisket and cheek. Finally, it’s easy enough to cook enough legs for eight—which is hardly the case with whole duck!
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.