Rabbit is a great change of pace from the everyday and luckily is becoming more widely available. Have your butcher cut up the rabbit for you; it can be tricky to do at home. The flavor is mild and the meat tender; you’ll swear it tastes like chicken. The hot sauce and blue cheese do not overwhelm; they actually bring out the flavor of the rabbit. The blue cheese sauce also makes a great salad dressing, thinned with a tablespoon of water.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.