Tom Colicchio

Epicurious asked chef Tom Colicchio for this recipe from 'Wichcraft, the sandwich shop in his growing collection of Craft restaurants. It's the perfect way to use up leftover Thanksgiving turkey — and a good excuse to roast a turkey any time of year. To create those leftovers, try Tom Colicchio's Herb-Butter Turkey.

Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations. Sear the duck legs in a hot skillet or shred the meat and add it to salads, or, perhaps best of all, make duck rillettes. Just remember the duck must be salted a day before you plan to cook it.

This is my son, Dante's, favorite summer dish at Craft, and it's not hard to figure out why; the white corn, already sweet to begin with, is served in a "cream" derived naturally from puréed corn, further intensifying the corn flavor. Unlike corn on the cob, which is best eaten straight from the field, corn that is a day or two old may work even better here, since some of the natural sugars will have converted to starch, allowing for a thicker cream.

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.