These slow-cooked duck legs take several hours to braise, but the hardest thing about this recipe is waiting for the tender meat to finish cooking. Make this inexpensive yet elegant dish for a dinner party and watch as guests break into a smile after the first bite. Dried fruits and a hearty dry red give the sauce its rich appeal. Serve with buttered noodles, mashed potatoes, or fluffy quinoa.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
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.
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.