Please try this recipe. Nothing would make me happier than to see more dedicated home cooks in this country cooking rabbit. And for those of you just starting to cook, you really should make use of this delicious and healthful meat. It’s always been an important food on our family table. When I was a child, in our town of Busoler, every family had a pen of rabbits—including my namesake Aunt Lidia, my mother’s sister—and even as I gathered grass to feed them and played with them, I understood how important it was to nourish them, so they would nourish us. Today, though, while rabbit dishes are popular in my restaurants, especially as a pasta condiment, I notice that customers still regard rabbit as a fancy and different food, especially the saddle (the loin section) of rabbit. The truth is, rabbit is easy to cook and is as versatile and tasty as chicken. Here, then, is a typical rabbit dish from my kitchen, which I still prepare often for family dinners. I always buy whole rabbits and cut them up myself, as I demonstrate in the photos alongside. Like poultry, rabbit is easy to divide. Let the joints show you where to cut off the meaty leg pieces. The back pieces are easy to chop with a sturdy chef’s knife or a small cleaver. If you prefer, though, ask your butcher to cut up the rabbit into eight or ten pieces for you. I am sure you’ll love this cacciatore (hunter’s-style) rabbit. During the first 40 minutes, the cooking is purposely slow and relaxed, as the meat gradually caramelizes with herbs, fresh peppers, and other vegetables and seasonings. Add these as you prepare them—you don’t need to rush. Once you’ve developed many layers of flavor, you pour in some broth, cover the pan, and let the rabbit braise for another 20 minutes.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.