Braised Rabbit with Easy Pan Sauce

2017-05-19T00:20:12+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
Loading...

You’ll want a tender “fryer” or “young” rabbit for this recipe; fryers typically weigh less than 3 pounds. Ask the butcher to cut the rabbit into six serving pieces, which makes this a simple dish you can prepare on a weeknight.

Chicken Biryani

2017-05-19T00:20:12+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

Here’s a streamlined version of Amma’s Rice, a beautiful, golden-hued biryani recipe from Pat Tanumihardja’s heartfelt The Asian Grandmothers Cookbook (Sasquatch Books). Any type of chutney is a good condiment with this rice dish; I enjoy it with tamarind.

Veal Scaloppini with Shallot-Caper Sauce

2017-05-19T00:20:13+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (19 votes, average: 3.58 out of 5)
Loading...

This dish is a fresh twist on the classic veal piccata. Although it has an air of elegance, this whole dish comes together in less than 15 minutes.