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.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.