Clementine

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

This is actually just a way to serve people a big old pile of seasoned cheese and pretend like it's a salad or something.

You can make this truffle mixture will end up on the table in whatever vessel you chilled it in, which could be a pie plate or a decorative platter—it’s your house!

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

“Without the oleo-saccharum, the punch would be flat,” Jack McGarry, one of the owners of the Dead Rabbit in NYC, insists. “It’s vital.”

There’s lots of flavor locked inside the citrus peel, which is why the pros marry the peels with sugar until the fragrant essential oils emerge in a syrupy puddle.

This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.

Citrus brightens up the flavor of this glazed carrots recipe. Learn how to make this recipe and more in our online cooking class with Sur la Table.

What started in medieval England as a drink made with sweetened, spiced hot milk has evolved into a delicious flavored pudding. 

We won't lie: The red eye gravy recipe is what makes this turkey so special.

This 35-minute stir-fry calls for Asian sweet chili sauce, which you'll soon want to put on everything you cook.