Every once in a while I crave an old-school, crispy-skin roasted duck with a fruity but not-too-sweet sauce to drizzle over the top. Most of the fat will render out during the roasting process if you are patient and let it cook long enough. Cane syrup, which is made from sugar cane and has a deep, bittersweet flavor, is a Louisiana twist, but maple syrup or honey will work just as well. This duck is delicious with simple sides like wild or pecan rice, haricots verts, or sugar snap peas, or, on the fancier side, warm Butternut Squash Spoon Bread Soufflé (p. 316).
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.