EditorialA pan of Kosha mangsho, center, a lamb stew as dark as squid ink that has been sizzled in its own fat, like a confit, at Masalawala & Sons, a Bengali restaurant in the Park Slope neighborhood of Brooklyn, Jan. 15, 2023. (Adam Friedlander/The New York Times)
EditorialCassoulet-style dish of lamb shanks and beans is complemented by a persimmon and pomegranate salad, in New York, Nov. 28, 2022. Food styled by Hadas Smirnoff. (David Malosh/The New York Times)
EditorialChef Kia Damon, who said that if she could only cook one more thing, it would be duck confit perfumed with orange peel, star anise and juniper berries over two to three days, in New York, June 16, 2019. (Wayne Lawrence/The New York Times)
EditorialChef Kia Damon, who said that if she could only cook one more thing, it would be duck confit perfumed with orange peel, star anise and juniper berries over two to three days, in New York, June 16, 2019. (Wayne Lawrence/The New York Times)
EditorialSea cucumber from St. Tropez accompanied by garlic confit, chickpeas and caviar at the pop-up restaurant ADMO in Paris on Nov. 9, 2021. (Dmitry Kostyukov/The New York Times)
EditorialSea cucumber from St. Tropez accompanied by garlic confit, chickpeas and caviar at the pop-up restaurant ADMO in Paris on Nov. 9, 2021. (Dmitry Kostyukov/The New York Times)
EditorialConfit leeks with lentils, lemon and cream in New York on April 12, 2021. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)