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Dry-Aged Duck Breasts with Golden Beet Panzanella
Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
pekin duck, golden beets, olive oil, bacon, peasant bread, cherry tomatoes, scallions, oregano, red wine vinegar
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Open-Face Grilled Eggplant Sandwiches
For this smoky version of eggplant Parmesan, Sam Calagione and Marnie Old looked for a beer and a wine that could stand up to the grilled eggplant without overwhelming it. They chose Guinness and a cherry-tinged Rioja.
cocktails, alcohol, soups, chocolate, eggplant, peasant bread, plum tomatoes, buffalo mozzarella, basil leaves