Every region in Italy cooks rabbit, and I love it—it is tasty, healthy, and low in fat. So in every one of my books I include a rabbit recipe. Though a whole cut-up rabbit is traditional, I recommend rabbit legs for this delicious braise. They are worth looking for—easier to handle, more moist when cooked, and yielding a good portion of meat versus bones. (If you can’t find legs, a whole rabbit, cut in serving pieces, will work fine in this recipe.) Should you have any leftovers, do what I do: shred the meat off the bones back into the sauce, and freeze. It will be a great dressing for pasta when you are late and tired and want a quick, delicious meal.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.