You can make this Provençal dish with whole duck, but it’s also great with legs. The covered pan-roasting does a good job of keeping the duck’s breast from drying out, while the legs become tender. It makes a lovely presentation, and the sauce is delicious. If you have only black olives, that’s fine, but add a tablespoon or two of capers to the mix. As with many (if not most) French dishes, this is best with bread and a salad.
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.