Was thinking about trying this for thanksgiving this year, the one where the back half is confited in duck fat and the upper half is roasted normally. Was curious if anyone else has tried this and what thoughts they had about it (both pro and con).
A healthy makeover of the often mayo-laden pasta salad, these bright and fresh versions are perfect for your next potluck or family event. Keep it classic with basil pesto and tomatoes, or give it an Asian twist with Thai basil and sesame oil.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.