The duckstravaganza is finished! Here's what you missed.

Quack! No images? Click here  How to Get the Most Dang for Your Duck: A (Very) Serious Eats Project Throughout January and up until last week, Sasha Marx took us on an incredible journey. Some called it duck month. Some called it the duckstravaganza. We all found it to be ducking incredible. Over the course of a few weeks, Sasha taught us everything from how to shop for a duck to how to butcher it, cook it in different ways, and even dry-age it. If you ever had a question about how to cook with duck, he answered it.  Get the full story –> Start with a whole duck! Then... Break it down We'll show you how to shop for duck and then how to butcher it simply and effectively.  Render the fat Duck fat imparts rich, meaty flavor to ingredients. Duck-fat fries anyone? Make some cracklings Everyone loves a good little duck snack. Use the bones to make stock It's rich, flavorful, hard to find at the supermarket—and simple to make at home.  Then dry-age the crown! You will need some extra room in your fridge, though.  Don't forget to confit the legs Use a nonstick pan to get that delicate skin all crispy! Or go the koji confit route For a funky twist on the original. Crisp that leg and make a salad For a classic bistro-inspired meal. Or a rice bowl Because there's nothing better than a rice bowl. A jus might be nice, too It's insanely rich, and easy once you've made the stock. Whatever you do, make some dry-aged duck breast Because it's the best way to cook duck breast. Period. Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

What it's really like to live with a Serious Eats staffer: Our loved ones tell all

Plus, LOTS of chocolate. No images? Click here What It's Really Like to Live With a Food Nerd: Our Loved Ones Tell All​ Tell someone you work at Serious Eats, and you're bound to get some variation on, "Wow, your partner/roommate/spouse is so lucky! They must get to eat so much delicious food." To which we reply, "I know, right? I'm such a catch." Naturally, these are the very thoughts running through all of your minds each and every moment you spend on the site. But, never ones to toot our own horns, we've decided to let our loved ones rub it in all on their own. For anyone who's ever wondered, here's what it's really like to cook, eat, love, and live with a Serious Eats staffer. (Spoiler alert: It's a real privilege.) Get the full story –> Because it's Valentine's Day, we're sharing our favorite chocolate recipes, tricks, and tips! The Best Extra-Dark Supermarket Chocolate Bars for Baking Made from 80% cocoa solids or more, these extra-dark chocolates range from bitter and bold to fruity and bright. Our Top 6 Dutch-Style Cocoas for Brownies, Hot Chocolate, and More Dutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please. How to Store and Use Leftover Melted Chocolate An extra ounce or two of leftover chocolate is easily managed with a guilty glance and a quick finger to the bowl, but if you've got more than that, it can be saved and reused for another project.  The Best Way to Temper Chocolate Three methods for achieving silky, shiny chocolate, brought to you by The Food Lab.  31 Chocolate Dessert Recipes for a Sweet Valentine’s Day These chocolate-heavy cakes, pies, mousses, and other desserts are perfect for a sweet Valentine's Day. 9 Chocolate Chip Cookie Recipes, Because One Isn't Enough Bake your way through all nine of these chocolate chip cookie recipes. We dare you. Cast Iron Skillet Chocolate Chip Cookie Thanks to the magic of cast iron, classic chocolate chip cookie dough bakes up extra chewy and crisp around the edges, in a large format that's perfect for company. 10 Supermarket Chocolate Chips for Better Baking To pack your favorite recipe with optimal flavor and texture, try a mix-and-match approach to chocolate chips. Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

White bean stew with greens and 'nduja

Your Recipe of the Day No images? Click here  Creamy White Beans With 'Nduja, Kale, and Gremolata Breadcrumbs Beans and greens are a classic duo that works for saucing pasta, topping crusty grilled bread, or on its own as a simple and hearty soup. For this simple weeknight recipe, we give creamy white beans and earthy lacinato kale a funky, fiery, porky boost with the addition of 'nduja. 'Nduja is a spicy, spreadable fermented pork sausage that originated in the southern Italian region of Calabria. Here, it gives meaty richness to a simple stew of white beans and greens that comes together in just 30 minutes. We finish the dish with a crunchy, gremolata-inspired breadcrumb topping that's brightened up with parsley and lemon zest. Keeping flavor-bomb ingredients like 'nduja in your fridge makes it easy to pull off super-tasty and super-easy weeknight dinners. Get the recipe → The kitchen essential 'Nduja  When shopping for 'nduja, look for one made with just 4 ingredients: pork, Calabrian chilies, salt, and lactic acid.  Shop Now   More beans and greens pairings Hearty One-Pot Black-Eyed Pea Stew With Kale and Andouille Roasted-Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette   Salmon Bean Salad Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew)   The Best Minestrone Soup 30-Minute Tuscan White Bean Soup   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe