Beard House Highlight: Rabbit Ragù with Ricotta Cavatelli, Lima Beans, and Ricotta Salata


Rabbit Ragù with Ricotta Cavatelli, Lima Beans, and Ricotta Salata / Delaware Artisan


As plunging mercury and brightly colored foliage signal that fall is here in full swing, there’s nothing I crave more than a big bowl of comforting, hearty pasta. Much to my delight, at Bryan Sikora’s recent Beard House dinner, the 2014 JBF Award semifinalist delivered exactly that. For his third course of the evening, the seasoned chef (now at La Fia in Wilmington, Delaware, after stints at two acclaimed Philly restaurants, Django and Talula’s Table) treated guests to a rustic bowl of rabbit ragù with homemade cavatelli. The light-as-air pasta was elevated to new levels by the rich rabbit... Read more >

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Recipe Roundup: Pasta


Reinvent pasta night with a bowl of one of these impressive but easy-to-make carb-laden entrées.


Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

Dungeness crabmeat and a squeeze of Meyer lemon juice give the classic carbonara company-worthy panache.


Pappardelle with Duck and Juniper Ragù

Red wine, brandy, and citrus zest intensify this rich, hearty winter dish.


Rao's Cappelletti con Prosciutto e Radicchio

Cappelletti is similar to a freshly made mini tortellini. You can substitute store-bought cheese tortellini or ravioli.

 ... Read more >

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Recipe: Pappardelle with Duck and Juniper Ragù

ragùFlat, long, and wide, pappardelle are the perfect noodles for a hefty ragù. We especially love this duck and juniper–studded version from our friends at the Apicius International School of Hospitality. You can find juniper berries in the spice section of many specialty and gourmet food stores.

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JBF Kitchen Cam