This Week In Recipes
Homemade Yellow Mustard: "Sauced" columnist Joshua Bousel follows up last week's recipe for homemade ketchup with this copycat of French's mustard.
Getting Festive for Saint Paddy's? Kenji reveals the secrets behind corned beef, including the importance of nitrates and simmering.
Duck Fat Caramel Ice Cream: "It's melt-in-your mouth duck fat, buttery, savory, and sweet all at once," writes Max Falkowitz of this recipe by Ethan Frisch of Guerrilla Ice Cream.
Spiked Blood Orange Cocktail: Take advantage of the winter produce with Kelly Carámbula's recipe for this vodka-based cocktail.
Chinese Roast Chicken Buns: Follow Caroline Russock through Mindy Fox's recipe and you'll get "crisp skin and spices [that] reminded me of Peking duck."