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Duck Ragù

Although you can make this ragù with duck breast, I prefer to use the meaty legs and thighs, which stay tender through the long simmer Venetian duck ragù is typically served with fat, tubular buckwheat noodles called bigoli, but it’s also delicious with whole-wheat fettuccine,...

Roadsters and Sports Cars

Instructed to help restore the UK’s devastated balance of payments after World War II, British car manufacturers hurried to build sports cars to sell in the lucrative U.S. market, where home-grown products were too bulky to match nimble European cars on twisty roads. Few of...

Ford F-Series

Pickup trucks have been part of the fabric of American society for almost a century, and none more so than Ford’s F-Series. It was the first all-new offering from Ford following the post-war resumption of civilian car manufacturing, and was advertised as “Built Stronger to...

Harvest Bread Stuffing

The secret to achieving the right hearty (but not heavy) texture for this stuffing is to use good-quality whole-grain bread. The stuffing is cooked outside the turkey so vegetarians can enjoy it, too....

Green Beans and Carrots In Charmoula Sauce

Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature....