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).
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.