David tries his hand–and The One’s patience–at making a luxuriously rich, make-you-go-wobbly-in-the-knees duck stock. And he succeeds, on all counts.
Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex–and who’d have thunk it’s as easy as heck to make?!
Mushrooms and butter and garlic. Think you’ve been there, done that? Trust us, you haven’t. Not like this.
This salad, bright with arugula, fennel, and orange, is everything you need for a light lunch or side. It’s peppery, sweet, licorice-y and oh-so-tempting.
Those requisite olives that you plonk on the coffee table before company comes just got more respectable but no more troublesome.
Roasting rainbow swiss chard is a treat during cooler weather when the leaves are no longer at their peak. A bit of olive oil is all you need.
This shrimp stock recipe should be in everyone’s repertoire. The deep, sweet—well, shrimp-y—flavor is utterly incomparable. Trust us.