Rabbit is a lovely, delicate meat that takes well to braising in a gently seasoned cooking liquid. A mixture of just a few aromatics and mild herbs is the perfect thing to let the inherent flavor of rabbit shine.
'parsnips' on Serious Eats
It's hard to get through fall without encountering more than a few roasted vegetable salads. They're earthy, filling, and entirely seasonal. In The Smitten Kitchen Cookbook, Deb Perelman writes about a few such salads, but the one that drew my eye was her Honey and Harissa Farro Salad. I'm a big harissa fan, and the idea of tempering its spiciness with honey sounded like a perfect dressing base. But what the title of the recipes leaves out is that over half of this salad is made up of roasted batons of carrots and parsnips-two of my favorite fall staples. And if you're lucky enough to live in a place with choices in your carrots, go for a rainbow of colors for a vibrant fall meal.
Yes, you can juice fresh mint leaves in a juice extractor. Mint and lime add a bright flavor to this kale and parsnip drink.
Last night I was trying to explain to a friend how much I enjoyed this one recipe from Stephanie Izard's new cookbook, Girl in the Kitchen. Turns out I was preaching the choir, as we had both apparently purchased the book, looked through the whole thing, and decided to try this exact same recipe.
Frequently overshadowed by more colorful produce, the humble parsnip deserves more props than it often receives. The slender, goldenish root vegetable possesses the sweetness of a carrot and a slight starchiness that suggests a potato, all while packing a nice little nutritional punch. A good source of potassium, parsnips are also high in fiber, as well as vitamins C and K. They're much easier to peel than rutabagas, too. So there's that.
Western cultures since the Roman Empire have known that parsnips have delicious applications well beyond the standard purées and braises. We seem to have forgotten recently how versatile they are. One bite of this earthy, perfectly spiced parsnip cake, and you'll remember.
The following recipe is from the January 20 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! If I had to pick a group of vegetables that I stay away from in the...
[Photographs: Nick Kindelsperger] This is loosely adapted from a Babbo recipe I found on Epicurious, and by "loosely" I mean I changed three of the five ingredients listed—salt, pepper, and Parmesan weren't on the official list. The recipe calls for...