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 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 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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.