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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Eye Candy: Glorious Heirlooms

vegetables Portioned heirloom vegetables sit on a sheet pan before being plated as simple summer salads with garnishes of herbs and goat's-milk curd. The dish appeared on a Beard House menu prepared by the Aussie celebrity chef Adrian Richardson. Have a look at more photos here.

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