In Mexico, slow-cooked meats like this are sometimes first wrapped in maguey leaves (from the maguey cactus), which are not available here. In this recipe, the rabbit is braised in aluminum foil with the fresh green aromatics of cilantro and mint, the earthiness of garlic, the tartness of tomatillos, and the heat of jalapeños. The recipe also works well with chicken thighs. Buy the same amount as rabbit and cook as directed here, but remove the skin from the thighs and check sooner for doneness, as they might finish in less time.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.