This grilled pork confit evolved one night when I was making a staff meal at Lucques. I salvaged the leftover ends and trimmings from the day’s pork confit, crisped them in my favorite cast-iron pan, and ran to the walk-in to see what produce I could find to add to the dish. When I got back to the stove, I noticed half the meat was missing. Looking around, I saw that all the cooks had their heads down, suspiciously quiet. Half of my staff meal had disappeared, but I couldn’t be angry. Who can resist succulent pork, hot and crispy, out of the pan? Something so irresistible deserved to be shared with the outside world, so I put this staff meal on the menu!
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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.