This is a very rustic dish, the meat and potatoes redolent with rosemary and garlic and bathed in butter and pork fat. But as rich as all of that sounds, the best part might be the front legs that end up crispy and delicious; as you gnaw the bones, you’ll be reminded more than a little of fried chicken, and that’s never a bad thing. I portion out the rabbit so that the darker pieces get a little more cooking and the loin receives nothing more than a quick sear. As with Braised Rabbit Paws with Radiatore (page 89), make sure you ask the butcher for the smaller and more tender fryers, not roasters.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Yes, brownies can—and should—be made with white chocolate.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.