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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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.
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.