Rabbits were a special treat for Big Bob Gibson, and even more than hunting them, he enjoyed cooking them. His favorite recipes included rabbit stew, Brunswick stew, and smoked rabbit with white sauce. Sometimes he would let the assigned pitman of the day cook the rabbits in whatever way he wanted to. A cook truly knew he was accepted when Big Bob would just toss his kill on the stainless-steel table and say, “Cook ’em,” with no further instruction. The following is a “cook ’em” recipe.
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.