This chicken confit utilizes our favorite piece, the thigh. You can of course substitute your favorite part of the bird when making this deeply flavored chicken dish at home. We like to keep any extra seasoned fat in the refrigerator—we use it like bacon fat, sautéing vegetables, potatoes, fish, and anything else we happen to be cooking. The thighs pair nicely with Green Beans Amandine (page 203) for a lighter meal, as a replacement for the duck in a classic confit salad, or with roasted potatoes and bitter greens for a hearty winter supper. It’s a versatile preparation whose do-ahead nature makes it easy to put together a great meal in a hurry.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.