While Peking Duck—which is a big deal—is reserved for special occasions, the simpler Cantonese version of roast duck is made far more routinely. It’s the duck you see hanging in rows in restaurant windows in every Chinatown in the country. Because this is often served at room temperature—or as an ingredient in stir-fries—you can make it ahead of time. If you want to serve it hot, accompany it with rice, noodles, or a panfried noodle cake like the one that forms the base for Shrimp with Crisp-Fried Noodles (page 534), and use hoisin as a dipping sauce.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.