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.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.