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Duck, duck, goose––Rabbit and goat, too. These proteins might not get as much stage time as other meats, but we love them just as much.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.
This classic Italian dish of braised veal shanks is hearty and deeply rich.
This all-belly porchetta is as rich and crisp as it comes.
Out of the pan, into your mouth.
Baked to hearty-yet-refined perfection.
Hearty, fragrant, with a subtle dairy sweetness.
An opulent feast of meats and braised sauerkraut.
Bag the duck and skip the buckets of fat.
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.
This classic British pub dish is rich and comforting, perfect for soaking up a belly full of brown ale.
A rich and savory spread that, at its best, can rival any pâté.
Salty, peppery, and luscious.
An intoxicating juxtaposition of flavors.
Crisp duck with blackberry gastrique.
This old-school pan-cooking method is still worth taking for a spin.