Americans don’t eat as much rabbit as they should, and it’s a shame. Rabbit meat is light and clean tasting, and the legs make a delicate braise without the heaviness of beef or pork. I like to pair this braise with radiatore, a squat, square pasta with ruffles that really catch and hold the meat and the sauce. Ask your butcher to piece out the rabbit for you, then save the more delicate loin—the strips that run along the back—for a quick-cooking preparation, such as the salad on page 112. As with chickens, rabbits are sold as both fryers and roasters, the fryers being smaller and younger with more tender flesh. That’s the bunny you want.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.