Every region in Italy cooks rabbit, and I love it—it is tasty, healthy, and low in fat. So in every one of my books I include a rabbit recipe. Though a whole cut-up rabbit is traditional, I recommend rabbit legs for this delicious braise. They are worth looking for—easier to handle, more moist when cooked, and yielding a good portion of meat versus bones. (If you can’t find legs, a whole rabbit, cut in serving pieces, will work fine in this recipe.) Should you have any leftovers, do what I do: shred the meat off the bones back into the sauce, and freeze. It will be a great dressing for pasta when you are late and tired and want a quick, delicious meal.
A generous glug of stout gives this snackable loaf a malty depth.
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.