These duck breasts are not cooked in a tandoor, and not even in an oven, but they do taste like tandoor-baked poultry, hence their name. I marinate them in the same manner that I would a tandoori chicken, then I quickly pan-fry them so they stay a little rare inside. They take just minutes to cook. As for the skin, which is flabby if not crisped to perfection—well, I just remove it entirely. I like to serve this duck with Sri Lankan Rice with Cilantro and Lemon Grass and Swiss Chard with Ginger and Garlic.
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.