fingerling potato confit

Fingerling Potato Confit

Confit is a French term referring to a preservation method where food—usually meat like goose, duck, or pork—is slowly cooked in fat and preserved with the fat packed around it as a seal. In this recipe, potatoes are submerged in oil and cooked slowly over low heat, steaming in their own jackets. We add these […]

preserved garlic

Preserved Garlic

Peeling the garlic might take a while, but once it’s been preserved, it will keep for a long time in the refrigerator. It’s so delicious, though, that you shouldn’t expect it to last for long. Substitute this preserved garlic in any recipe that calls for raw garlic—it’s particularly good in Caesar salads, or even just […]

lemon zest

Candied Meyer Lemon Zest (Peel)

This candied zest is a great garnish for dishes that call for our Meyer lemon dressing, like the butter lettuce salad with fennel and Pecorino. You can also sprinkle it on lemon desserts or use it to flavor any cookie dough. Ingredients 4 Meyer lemons 1 ½ cups sugar Makes about 1 cup How to […]

chicken stock

Chicken Stock

Chicken Stock Ingredients 1 free-range chicken, 3 to 4 pounds 1 yellow onion, halved 1 carrot, roughly chopped2 celery stalks, roughly chopped 1 bay leaf 1 flat-leaf parsley stem 1 thyme sprig 1 garlic clove 5 black peppercorns Makes 6 quarts How to make Chicken Stock ? Put the chicken in a large pot, and […]

roasted leg of lamb

Roasted Leg of Lamb with Pesto

Roasting works well on meat that’s attached to the bone because the exterior will caramelize to a crispy crust while the bone will keep the meat moist and red on the inside. To keep the meat as juicy as possible, let it rest for several minutes after taking it out of the oven. How you […]