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 […]

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 […]

green garlic

Braised Green Garlic

Green garlic, available only in spring, is picked before the garlic’s paper-like skin has developed. It has a more delicate flavor than mature garlic and is great raw—but we also like to braise it and add it to any recipe that calls for garlic. Braised Green Garlic Ingredients 8 green garlic stalks 1 tablespoon rice […]