September's Best Recipes

Mike Isabella's recipe for stone fruit crostata, adapted by the James Beard Foundation

 

Here are our recipe tester's favorite recipes from September:

 

Braised Rabbit with Tarragon, Grapes, and Porcini Polenta

Made with lean but flavorful rabbit, this set-it-and-forget-it braise is well-suited for early fall evenings.

 

Peach Crostata with Spiced Mascarpone

If the curtain has fallen on peach season in your area, you can still make Mike Isabella's rustic, free-form tart with plums.

 

Popcorn Ice Cream

Chef Andy O.C. Husbands makes fresh stovetop popcorn to flavor this snacktime-worthy ice cream.

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Recipe: Braised Rabbit with Tarragon, Grapes, and Porcini Polenta

Thomas Giudice's recipe for braised rabbit with grapes, tarragon, and porcini polenta, adapted by the James Beard Foundation

 

American diners have historically held a tepid attitude about eating rabbit, put off by the protein's high price or horrified by the thought of tucking into Thumper. But the Italians have been relishing rabbit for centuries, frying it crisp or stewing it slow with herbs. We think they have the right idea, especially right now: with its mild gaminess and slender build, rabbit is ideal for early fall cooking.

 

Thomas Giudice, chef of La Zingara in Bethel, Connecticut, has shared his recipe for a rabbit-anchored braise that feels utterly of the climatic moment. After cooking a whole rabbit in stock, wine, and mirepoix, Giudice briefly simmers the meat with punchy... Read more >

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This Month's Best Recipes

pissaladièreDoug Filoni's pissaladière

Here are our recipe tester's favorite recipes from the past month:

Pissaladière Enjoy a taste of Provence with this traditional puff pastry–based tart, which is topped with anchovies, olives, and goat cheese.

Braised Rabbit with Herbed Dumplings Succulent rabbit, tender choux dumplings, and whatever you fancy from the farmers' market.

... Read more >

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Recipe: Braised Rabbit with Herbed Dumplings

Braised Rabbit with Herbed Dumplings This dish of succulent rabbit and choux dumplings from Steven Satterfield of Atlanta's Miller Union is as flexible as it is tasty: you can finish the hearty mixture with whatever looks good at the farmers' market, or with whatever is kicking around in your refrigerator. Get the recipe here.

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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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