Recipes

Recipes ALL

Pizza & Sandwiches

Scallop and Bacon Pizza

A quick, garlicky béchamel stands in for crème fraîche and cheese in this luxurious white pizza.

Turkey & Duck

Peking Duck

Soy sauce, honey, Chinese five spice, and hoisin season this rich duck with incomparably crispy skin.

Fish & Seafood

Sauvignon Blanc Steamed Mussels with Garlic Toast

Toasted garlic bread and mussels made with Sauvignon Blanc come together in this classic steamed mussels recipe.

Turkey & Duck

Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon. Letting the beans rest overnight develops their flavors. More Bean Recipes

Fish & Seafood

Roasted Branzino with Caper Butter

Roasting branzino whole with lemon and rosemary is a foolproof way to ensure flavorful, perfectly cooked fish.

Turkey & Duck

Roast Duck with Citrus Pan Sauce

Roast duck is easier than ever with this recipe. To render the fat and ensure a crisp skin, the duck is first steamed by cooking it over a roasting pan filled with water. Scattering a handful of coriander seeds into the steaming water releases their citrusy scent, which is accentuated by the oranges and lemons stuffed in the duck. The duck then roasts until the meat is tender and the skin is a crisp, toasty brown. The citrus and soy-accented pan juices are cooked down to a sauce that's perfect with the rich meat. Serve this duck with rice to soak up the flavorful sauce.

Fish & Seafood

Crispy Crab Cakes with Tomato Butter

The late chef Patrick Clark's crab cakes at Tavern on the Green were legendary, taking on a pop of flavor from chopped fresh jalapeño and a crispy exterior from panko. Chopped whitefish provides the structure in these crab cakes, offering more flavor and a richer texture than traditional binders like breadcrumbs. Look for plastic tubs of jumbo lump crabmeat; it's fresh and unpasteurized with the cleanest taste and best texture. If whitefish is unavailable, substitute sea bass or cod.

Turkey & Duck

Peking Duck Stir Fry

Ken Hom is the authority on Chinese stir-frying—he's written four books on the subject. So when Hom replaced chicken with meatier, richer duck breasts in a stir-fry, we knew it would be a good idea: The duck has enough flavor to stand up to the mix of chiles, garlic, and peanuts here.

Fish & Seafood

Seared Tuna with Soy and Red Chiles

Soy sauce, sesame oil, scallion, garlic, and dried chiles are combined with chicken stock to make an intense and delicious sauce for pan-seared tuna.

Pizza & Sandwiches

Club Sandwich

This triple-decker sandwich with turkey, bacon, lettuce, and tomato is a classic for a good reason.

Fish & Seafood

Mussels with Harissa and Basil

Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels.

Turkey & Duck

Duck Tacos

In these tacos, simply seasoned duck breast is heated on the stovetop before it is roasted and paired with a cilantro-lime sauce that gets a kick of heat from pickled jalapeño. Be sure to let the duck breast rest for the full 10 minutes before slicing so it retains its juices. You can also swap in eight ounces of shredded roasted chicken, pork, beef, or turkey for the duck if you're in a time crunch or want to use up leftovers. Shredded carrot, sliced scallion, and radish sprouts round these tacos out.

Fish & Seafood

Buttery Shrimp with Peas and Potatoes

Unlike their larger, late-season siblings, baby veggies are supremely quick to cook. Creamy new potatoes add substance to this quick one-pan skillet dinner of tender shrimp, fresh shelling peas, and dill, which come together in a sweet and buttery broth laced with cream.

Pizza & Sandwiches

Croque Madame

Layers of melted cheese, crisp white bread, and smoky ham form this opulent yet comforting sandwich, ready in mere minutes.

Turkey & Duck

Smoked-Duck Salad with Walnuts and Raspberries

Traditional southwestern French flavors—meaty duck breasts, duck cracklings, toasted walnuts and nut oil—pair with sweet, tangy raspberries and slightly bitter frisée to make this completely original salad.

Fish & Seafood

Maine Style Lobster Rolls

Mary-Frances Heck refers to these lobster rolls as “knuckle sandwiches” because they showcase the knuckles—the segments that connect the claws to the carapace—which are the sweetest, most tender meat on a lobster. Dressed simply with mayo, the cold salad sits in a hot, buttered bun. Her tip for tackling the admittedly tedious work of cracking the shells? Do it with a friend and a cold beer.