Rabbits were a special treat for Big Bob Gibson, and even more than hunting them, he enjoyed cooking them. His favorite recipes included rabbit stew, Brunswick stew, and smoked rabbit with white sauce. Sometimes he would let the assigned pitman of the day cook the rabbits in whatever way he wanted to. A cook truly knew he was accepted when Big Bob would just toss his kill on the stainless-steel table and say, “Cook ’em,” with no further instruction. The following is a “cook ’em” recipe.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.