Rabbit is a great change of pace from the everyday and luckily is becoming more widely available. Have your butcher cut up the rabbit for you; it can be tricky to do at home. The flavor is mild and the meat tender; you’ll swear it tastes like chicken. The hot sauce and blue cheese do not overwhelm; they actually bring out the flavor of the rabbit. The blue cheese sauce also makes a great salad dressing, thinned with a tablespoon of water.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Crispy. Golden. Fluffy. Bubbe would approve.