This may be the all-time favorite Bayona family meal, created by Greg Collier, aka “Hoss,” one of my all-time favorite sous chefs (he’s now executive chef of Redfish Grill, which is also in the French Quarter). Hoss adapted his family’s chicken and dumplin’ recipe, and the staff still clamors for it whenever there’s a chill in the air. This recipe takes a little time, but it’s worth it. For this preparation, the “dumplin’s” are baked atop a thickened stew (rather than boiled or steamed in broth). Because we use mainly the hind legs and backstrap, or tenders, of the rabbit for the menu, we end up with lots of forelegs and breast meat to use for other things, such as sausage, confit, and crew food. (Naturally, we use the bones to make stock.) You can prepare the meat and stew up to a day ahead, then reheat gently and bake it with the dumplin’s. If you just can’t eat bunnies, chicken may be substituted.
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.