Pan-Seared Duck Breast

Crispy skin and tender pink meat in a bright, citrusy sauce.

Osso Buco (Italian Braised Veal Shanks)

This classic Italian dish of braised veal shanks is hearty and deeply rich.

All-Belly Porchetta

This all-belly porchetta is as rich and crisp as it comes.

Sous Vide 101: Duck Breast

Sous Vide Duck Confit

Bag the duck and skip the buckets of fat.

Basic Ragù Bolognese

Hearty, fragrant, with a subtle dairy sweetness.

Peking Duck with Mandarin Pancakes and Plum Sauce

Classic Baked Lasagna Bolognese (Lasagne alla Bolognese)

Baked to hearty-yet-refined perfection.

Duck à l'Orange

The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.

The Ultimate Beef Wellington

Beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.

Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and Sage)

Out of the pan, into your mouth.

Noodles for the New Year: Cantonese Roast Duck Soup Noodles

Kaldereta

English Bangers and Mash with Onion Gravy

This classic British pub dish is rich and comforting, perfect for soaking up a belly full of brown ale.

Classic Jewish Chopped Chicken Liver

A rich and savory spread that, at its best, can rival any pâté.

Thai Spicy Duck Salad

An intoxicating juxtaposition of flavors.

Choucroute Garnie (Alsatian Braised Sauerkraut With Mixed Meats)

An opulent feast of meats and braised sauerkraut.

Sweet-Tart Duck Breasts With Fresh Cherry Sauce

Pineapple Duck Curry From 'Everyday Thai Cooking'

Foie Gras Torchon

Duck Pastrami

Salty, peppery, and luscious.

Pan-Seared Foie Gras With Spiced Citrus Purée

Kamo Nanban Soba From 'Japanese Soul Cooking'

Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Butter-Basting: A Classic Technique Everyone Should Know

This old-school pan-cooking method is still worth taking for a spin.