This crispy-skinned duck is delicious but definitely not fancy. Povera means “poor,” and this is a rustic family-style dish, with relatively few ingredients and simple preparation. The duck is roasted whole and basted with a whisked-together dressing of lemon juice, wine, and olive oil. It crisps up beautifully, and the pan juices make a great sauce. You don’t have to fuss much with the serving, either. For a family meal, I chop the bird into small pieces, pile them up on a platter—neck and giblets, too—and let people pick the pieces they like. (Fingers are fine for this, so plenty of moist towels on the table are handy.) For a more orderly dinner, the duck can be quartered to serve four nicely. Riso e Lenticchie—Rice and Lentils (page 40), braised greens, or just a tossed salad would be good with it.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.