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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.