This is an example of a shorter braise, but the result is much the same as for longer-braised dishes—tender, succulent meat that falls off the bone. Although rabbit is very popular in France and elsewhere, it is not as familiar in the United States, so feel free to substitute chicken legs or thighs (or a combination); breast meat is too lean for braising. Olives, orange, and rosemary lend this dish assertive flavors; it is best served over creamy Perfect Soft Polenta (page 419), and accompanied by a simple watercress (or other bitter green) salad.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.