September's Best Recipes

A recipe for Gnocchi with Rabbit and Golden Ale Ragoût from the James Beard Foundation

While parting with summer is never easy, milder days mean that we can comfortably cook in our kitchens again. What better way to cope? It also means we've been busier than ever testing recipes from Beard House guest chefs. Here's the best of the September crop: Gnocchi with Rabbit and Golden Ale Ragoût Comforting and scrumptious, meals like this make us hungry for fall. Grilled Loup de Mer with Braised Fennel We love the light, Mediterranean character of this simple seafood dish

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Recipe: Gnocchi with Rabbit and Golden Ale Ragoût

A recipe for Gnocchi with Rabbit and Golden Ale Ragoût from the James Beard Foundation For this appealing gnocchi recipe, Aussie Adrian Richardson braises rabbit in ale until it’s fall-apart tender. “I love rabbit and beer,” he says. “What better than to bring the two together?”

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Recipe: Sweet Potato Gnocchi

sweet potato gnocchi

We love this fall recipe for two reasons. First, sweet potatoes are one of our favorite ingredients of the season. Second, the root vegetable's moderate starch content will result in lighter gnocchi (lots of starch can make it chewy and dense). The dish comes from Jeff Crump's cookbook Earth to Table and will be served at tonight's Beard House dinner.

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