We love food
Jump to Recipe → If duck confit sounds intimidating, I’m here to tell you it’s one of the most forgiving techniques in French cooking. This ancient preservation method transforms humble duck legs into something transcendent: meat so tender it falls off the bone, skin crisped to shattering perfection, all finished with a glossy cherry-port reduction […]
I’ll never forget the first time I saw Ina Garten drop a Parmesan rind into a pot of simmering soup on her Food Network show. I actually stopped what I was doing and rewound it, thinking I’d misunderstood. She was cooking with the rind? The part I’d been throwing away my entire life? That moment […]
When it comes to cooking, few ingredients are as fundamental—or as misunderstood—as fats. From the butter melting in your morning pan to the olive oil drizzled over tonight’s salad, fats are the workhorses of the kitchen. They carry flavor, create texture, enable browning, and transform raw ingredients into the meals we love. Yet despite their […]
There’s something magical about a galette—that rustic, free-form tart that looks impressive but is actually more forgiving than a traditional pie. This winter squash version takes the familiar flavors of maple and brown sugar and transforms them into something unexpected and beautiful…
There’s something magical about watching a crepe cake come together. Layer by delicate layer, it transforms from a simple stack into something truly spectacular—a dessert that somehow feels both rustic and refined, approachable and impressive all at once…
This easy no-knead sourdough boule produces a beautiful round loaf with a crispy, crackly crust and tender, open crumb…
There are some foods that transcend mere sustenance and become part of your identity. For New Englanders, clam chowder isn’t just soup—it’s an essential food group. Right up there with lobster rolls and cranberry bogs, a steaming bowl of creamy clam chowder is woven into the fabric of life along the coast…
There’s something profoundly satisfying about pulling a perfect sourdough loaf from the oven. The deep golden crust crackles as it cools, the interior reveals an intricate web of holes, and that unmistakable tangy aroma fills your kitchen with the promise of something truly special. Sourdough isn’t just bread—it’s a craft, a science, and yes, a little bit of magic…
This deeply flavored chicken soup begins with a dutch-oven roasted chicken that becomes both the star ingredient and the foundation for a rich homemade stock…
If you’ve ever wondered why restaurant soups, sauces, and braises taste so much richer than homemade versions, the answer often lies in a deceptively simple technique: mirepoix…
