These noodle-like dumplings, made with bacon fat, are a true taste of Southern cooking. They're easy to prepare and delicious, so it's easy to understand why they were a staple (plus they make good use of that can of bacon fat under the sink that everyone used to have). But the best thing about these tender dumplings is that they really soak up the flavorful braising juices and take on the flavor of the rabbit. I find that it's easiest to braise the rabbits whole, but if you buy them pre-sectioned, that's fine, they'll cook in the same manner. When you are picking the tender meat off the rabbit, avoid shredding it too finely (larger pieces of meat make a nicer presentation), and be extra careful to pick out small bones. I always pick the meat twice to make sure that I've gotten every last one.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.