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Fish & Seafood
Monkfish Piccata
Monkfish, with its tender, springy bite reminiscent of lobster, is firm and sweet enough to stand up to this lemony butter sauce enriched with white miso. Plenty of briny capers and caperberries help cut through the richness.
Turkey & Duck
Four Spice Duck Breasts with Carrots
People think duck is intimidating to cook, but this recipe is very simple. To make it even easier, substitute five-spice powder for the coriander, cinnamon, star anise, and cumin.
Fish & Seafood
Venetian Shrimp with Polenta
Inspired by Schie con Polenta in Venice, Italy, David McCann tops simple polenta with garlicky, buttery shrimp he's cooked in white wine and chicken stock.
Pizza & Sandwiches
Pan Bagnat Niçoise Salad Sandwich
Essentially a Niçoise salad in sandwich form, the pan bagnat is sold at nearly every outdoor market in Nice, France, as well as at bakeries and restaurants. For this version, tuna is pureed with red wine vinegar, olive oil, anchovies, and garlic to form a unique sandwich spread inspired by tonnato sauce. Spreading a tangy tuna dressing on the cut sides of the ciabatta allows it to get absorbed into the bread, giving the sandwich plenty of flavor while also making it easier to eat.
Pizza & Sandwiches
Monte Cristo
If you are the kind of person who hates picking between sweet and savory dishes at breakfast or brunch, the Monte Cristo is perfect for you. Ham and Gruyère cheese are at the center of this sandwich, but the raspberry jam and Dijon mustard inside are a hint that this is more than just a ham sandwich. Assemble the sandwiches, then dip them in an egg batter lightly spiced with cinnamon, nutmeg, and vanilla before frying them in butter.
Turkey & Duck
Duck Breasts with Crispy Potatoes and Frisée Salad
Squab is the main ingredient in this dish at Jason Franey's restaurant, but duck is similar in taste and texture and works wonderfully in this adaptation. A little bit of truffle oil in the dressing for the salad mimics the restaurant's vinaigrette, which Franey flavors with truffle in three forms: juice, oil, and scraps.
Pizza & Sandwiches
The Best Cucumber Sandwich
The only reason you think cucumber sandwiches are boring is because you haven't had one that is made right, says chef Vishwesh Bhatt. Benedictine, a creamy spread of cucumber and herbs; along with a spicy and herbaceous peanut pesto with serrano chile, cilantro, and citrus; and chaat masala add verve to these sandwiches.
Turkey & Duck
Duck Confit Tacos
"If Mexico hadn't shared its chiles with China, would we have spicy Chinese food?" asks chef José Andrés. His Vegas spot, China Poblano, with dishes like these Asian duck tacos, shows how more and more chefs are combining seemingly unrelated cuisines.Store-bought confit duck legs make these tacos really easy. Another shortcut:
Pizza & Sandwiches
Cubano Sandwiches
These Cuban sandwiches get an extra kick of flavor from a classic Cuban mojo used as both a marinade and a sauce. Like most Cuban mojos, this one by Anya Von Bremzen starts with orange juice, then cumin, garlic, oregano, cilantro and red onions add complexity and kick.
Turkey & Duck
Japanese Yakitori Style Pan-Roasted Duck Breast
Andrew Zimmern's Kitchen AdventuresI call this yakitori style because of the sauce — because yaki means chicken and tori means skewered grilling, and this dish is neither! But the simmering nage (broth) that you bathe the duck in reminds me of yakitori bars all over Japan. The cooking technique for the duck can be used to great effect in other recipes too, and the only mistakes you can make are not cooking your duck slowly enough or overcooking it. At home we team this dish with steamed Japanese short-grain rice, a cucumber salad with rice wine vinaigrette and grilled asparagus or Chinese broccoli. We slice the breasts and serve them family style. I love the large magret duck breasts from D'Artagnan for this, but any local ducks (Pekins are most popular) will work just beautifully. — Andrew Zimmern
Pizza & Sandwiches
The Oriole Ham Sandoval
Nutty raclette cheese melted on toasted baguette gets piled high with rich country ham and silky mortadella studded with cinnamon and black pepper in this exquisite ham sandwich from 2017 F&W Best New Chef Noah Sandoval of Oriole in Chicago. Tangy walnut mustard aïoli, peppery arugula, and poppy-citrus dressing cut through the richness and add fresh flavor to every bite. "When I first started out as a cook in Richmond, Virginia,
Turkey & Duck
Juniper Rubbed Roast Duck with Cherry Jus
Angie Mar, chef at The Beatrice Inn in New York City, models her roast duck on the one her father made every Christmas. After a prolonged salt cure, he’d cold-smoke it so the fat picked up the whiff of sweet smoke. Then he’d slow-roast the bird until it resembled the crisp-skinned, mahogany-hued ducks that hang in the windows in Chinatown. Mar serves hers with a rich sauce of reduced duck broth and tart cherries as a nod to the cherry trees in the Pacific Northwest where she grew up. If you have a smoking gun, use it to give a hint of smoke to the duck. If you don’t, no worries; the duck is plenty delicious smoke-free.
Pizza & Sandwiches
Vegetarian Muffulettas
In this meatless take on the classic New Orleans sandwich, garlic-infused roasted vegetables take the place of the traditional Italian cold cuts. You might want to make a double batch of the tangy olive relish—it's also delicious in pasta or bean salad, or served on top of grilled or roasted fish.
Turkey & Duck
Duck Breasts In Muscat and Orange Juice
Lydie Marshall likes to marinate duck breasts in Muscat de Beaumes-de-Venise, a sweet wine from a village near where she lives. The dish is equally good made with port. The sauce is a reduction of the duck marinade and Enriched Chicken Stock.
Pizza & Sandwiches
Philadelphia Roast Pork Sandwiches
Our take on Philadelphia Roast Pork Sandwiches combines roasted pork with melty provolone cheese and broccoli rabe for a seriously satisfying bite. We sautéed the broccoli rabe with plenty of garlic and some crushed red pepper flakes, and finished it with fresh lemon juice. Its bitterness and brightness balances the fattiness of the pork, which is incredibly tender and buttery with a flavorful crust.