The Abruzzesi have long feasted on wild rabbit and hare. The formula for their preparation traditionally employed some version of al coccio—the braising of the rabbit in a terra-cotta pot. They might first brown it in olive oil with garlic, then cook it quietly with rosemary in white wine, perhaps enriching the dish with a dose of tomato conserve and finishing it with a handful of stoned olives. The peasants typically cooked rabbit in this mode, as it was a carne secca—a dry flesh— and hence deemed inappropriate for roasting. But in the late fifteenth and sixteenth centuries, the brigade of serfs who cooked in the castles and villas of the nobility in the province of Pescara soon learned from their masters that all it took was a blanket of some sort—a quilt of buttery crust, a rasher or two of fat prosciutto or pancetta, even a few leaves of cabbage would do—to keep the scant juices of the little beast from becoming vapors in the heat of a wood oven.
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.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.