Instead of reaching for butter or oil when cooking eggs, Perry always grabs her trusty jar of duck fat. It’s a luxuriously rich starting point for almost any dish.
“Don’t throw the juice out when you buy a jar of pickles,” says Jessica. “The pickling liquid already has a lot going on with all of the spices in it. It makes for a really nice deglaze for vegetables like cauliflower and roasted vegetables and adds a nice bit of acid and depth. We also like to put it in chili.”