Italians use leaner ducks than we do, so this is a compromise recipe: Italian flavors with American duck. The best Marsala is called vergine. It is really delicious and makes a subtle but real difference here. But standard Marsala will work fine. If you have time, make a quick stock using the duck neck and giblets—just simmer them in water to cover while you are roasting the duck. Then you’ll have it for the final sauce. This would be great with polenta, if you feel like making it (page 529), but also with crusty bread or even plain rice.
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.