These duck breasts are not cooked in a tandoor, and not even in an oven, but they do taste like tandoor-baked poultry, hence their name. I marinate them in the same manner that I would a tandoori chicken, then I quickly pan-fry them so they stay a little rare inside. They take just minutes to cook. As for the skin, which is flabby if not crisped to perfection—well, I just remove it entirely. I like to serve this duck with Sri Lankan Rice with Cilantro and Lemon Grass and Swiss Chard with Ginger and Garlic.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.