A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the best of both textures. This duck is delicious with...
Author: Lillian Chou
Author: Ivy Manning
Author: Holly Smith
Lush confited garlic takes toasty, cheesy baguettes to another level.
Author: Claire Saffitz
Author: Steven Raichlen
Author: Gordon Ramsay
Author: Lorna Sass
Author: Cecilia Hae-Jin Lee
Author: Lillian Chou
Author: Natia Gigani
Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.
Author: Alison Roman
You probably won't have to salt the sauce itself since the clams are so briny; taste right before serving.
Author: Bon Appétit Test Kitchen
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.
Author: Jeremy Fox
Author: Maria Helm Sinskey
Author: The Epicurious Test Kitchen
Author: Diane Rossen Worthington
Author: Sandra Rudloff
Author: Tori Ritchie
We're into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.
Author: Dawn Perry
Author: Maria Thomann
Author: Rick Rodgers
Author: Bon Appétit Test Kitchen
Author: Chris Schlesinger
Author: Paul Richardson
Author: Lisa Fain
Author: Jill Silverman Hough
Author: Susie Fishbein