This is a simple smoking technique that doesn’t take long, though if your aluminum foil seal is not tight, you run the risk of really smoking up your kitchen. So the first time you try it, pick a day that’s warm enough to open the windows and have a fan handy. (I don’t say this to dissuade you, but from very real experience. I do love this recipe, and it works well; but sometimes unfortunate events occur!) The duck is best cut up and served as part of a larger meal of Chinese food or as part of a multinational buffet or used in stir-fries. Chicken is even easier; you can skip the initial steaming if you like.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.