I get a surprisingly large amount of queries about how to cut up a whole rabbit or hare. So here you go: Step by step instructions, as well as a recipe for Buttermilk Fried Rabbit!
Two weeks ago I attended an eye-opening butchering demo that taught me a ton of new tricks. Yesterday I got to return the favor, and was reminded how much fun it is to teach.
Making filled pasta is like giving someone you love the perfect present.
Everything about a great filled pasta — whether it is a tortellini, or its larger brother tortelli, a ravioli, pansotti, mezzaluna or whatever — requires the kind of care given to a perfectly chosen and presented gift.
A while back readers began asking me about which cookbooks I own, and the answer is always, “a lot.” I must own several hundred. They rest comfortably in bookcases, in stacks on the floor, in the kitchen pantry and scattered around in the living room. But there is one place in the house that is exalted [...]
Lasagne (or is it lasagna?). Whatever, it is a bedrock staple of my childhood in New Jersey. I grew up around a lot of Italians, and everyone’s mother or nonna made lasagne for special occasions, like Sunday night. I’ve eaten more versions of lasagne than any man has a right to. Even my own decidedly [...]
