We created these balls in honor of Easter. We won’t lie to you—they are a serious undertaking, and are without a doubt the most complicated recipe in this book. But we promise that the end result is completely worth the effort. Braising the legs with the onion and thyme brings out their incredible flavor and tenderness. Butchering the rabbit can prove a bit tricky, so visit your local butcher shop at an off-hour when the butchers have some extra time on their hands to help you. Serve with Mushroom Gravy (page 63) and Mashed Potatoes (page 79).
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.