Name: Duck-Confit Rillettes
Ingredients: Confit made with 4 duck wings and 4 duck legs with thighs attached; 1/4 cup duck fat plus additional for sealing; Freshly ground black pepper

This refined French appetizer is traditionally made by pounding confit of pork, goose, or (in this case) duck into a silky paste. Here a mortar and pestle is replaced by a food processor and elbow grease by a light touch — rillettes are best easily spread but not quite smooth.

Recipe notes

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Passion Fruit Curd

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Palets Bretons

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Moo Ping (Thai Grilled Pork Skewers)

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.