These noodle-like dumplings, made with bacon fat, are a true taste of Southern cooking. They're easy to prepare and delicious, so it's easy to understand why they were a staple (plus they make good use of that can of bacon fat under the sink that everyone used to have). But the best thing about these tender dumplings is that they really soak up the flavorful braising juices and take on the flavor of the rabbit. I find that it's easiest to braise the rabbits whole, but if you buy them pre-sectioned, that's fine, they'll cook in the same manner. When you are picking the tender meat off the rabbit, avoid shredding it too finely (larger pieces of meat make a nicer presentation), and be extra careful to pick out small bones. I always pick the meat twice to make sure that I've gotten every last one.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.