When a meat is "potted," it's usually preserved beneath a layer of fat or made into a paste such as shrimp paste or deviled ham. Miss Lewis, however, merely cooked the birds in an iron pot on the stove. She gives the option of roasting in the oven, and that's what we did because it plays up the contrast between the rich, tender, moist dark meat and the crisp skin. Miss Lewis would never waste any part of such a luxurious bird, so she chops up the livers and adds them to the bread stuffing, which may look unprepossessing but is actually delicious. This is a simple, elegant meal, so treat yourself to a wonderful Bordeaux.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.