Rabbit Dijonnaise, Fricassee de Lapin and More
Once you get the hang of it, cooking rabbit is quite easy. But there is a learning curve, because it vanished from American kitchens for decades and has only recently begun making a comeback.
About this blog
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Have trouble remembering what’s in season when? Looking for a favorite recipe from the Seasonal Pantry or Pairing archives? Michele Anna Jordan, Press Democrat columnist, chef, teacher and author of almost 20 books, draws from 17 years of columns and articles for seasonal suggestions, recipes and menus and tips on exactly where to get the finest local foods at their peak moment. And, yes, she takes requests. Just name the dish or even a few of the ingredients and, like magic, you’ll find the recipe here in no time. Any questions related to ingredients, cooking, nutrition and eating are welcome.