This may be the all-time favorite Bayona family meal, created by Greg Collier, aka “Hoss,” one of my all-time favorite sous chefs (he’s now executive chef of Redfish Grill, which is also in the French Quarter). Hoss adapted his family’s chicken and dumplin’ recipe, and the staff still clamors for it whenever there’s a chill in the air. This recipe takes a little time, but it’s worth it. For this preparation, the “dumplin’s” are baked atop a thickened stew (rather than boiled or steamed in broth). Because we use mainly the hind legs and backstrap, or tenders, of the rabbit for the menu, we end up with lots of forelegs and breast meat to use for other things, such as sausage, confit, and crew food. (Naturally, we use the bones to make stock.) You can prepare the meat and stew up to a day ahead, then reheat gently and bake it with the dumplin’s. If you just can’t eat bunnies, chicken may be substituted.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.