Conﬁt is a generic term for foods that have been cooked very slowly in some kind of fat. Most commonly conﬁt involves duck leg quarters. Here, Chef Brendan Vesey of The Joinery makes the most of sweet Seacoast parsnips using this process.
Pad Thai is one of those highly adaptable dishes. Want all veggie? Omit the fish sauce and replace with soy sauce. Want something more substantial? Stir in the cooked protein of your choice— shrimp, fish, tofu, chicken, or beef. If you like heat, add chilies.
The simplicity of this recipe is what makes it taste so good. Make vanilla sugar by placing a halved vanilla bean in a few cups of sugar in an airtight container. Let rest at least a day before using for best flavor. This classic brûlée is infused with vanilla beans for flavor, but you could use other flavorings, like pistachios or lavender.