The rare breeds of Rouen Clair and Duclair from Stone Church Farm (845-658-3243) are small, tender, and have a low fat content, which makes them preferable to commercially available birds. We recommend the aged ducks, which have a richer taste. Order them two weeks ahead to allow preparation and shipping from the farm and request that the necks be removed. Since this recipe calls for a fair amount of soy sauce, it is important to use a brand with well-balanced flavors (such as Kikkoman).
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.