I Always Choose the Rabbit
Coco Larkin’s food tour in Puglia highlighted rabbit as a beloved regional protein, culminating in a hands‑on lesson making rabbit cacciatore. The Pugliese version skips browning, starts the meat in cold olive oil, and adds salt late, producing a tender, roast‑like texture with a jammy tomato‑wine sauce. The dish serves four to six and showcases the simplicity of southern Italian cooking. Larkin’s post also offers practical tips for sourcing and preparing rabbit in the United States.
A Simple Pugliese Side Dish that Breaks All the Rules
A market visit in Puglia revealed the last‑season purple artichokes, inspiring a simple side dish that serves six to eight. The recipe, prepared in under 30 minutes, highlights the region’s abundant olive oil, which locals reportedly use at a rate...
Hello From Puglia
The author writes from a small desk in Lecce, Italy, shortly after launching a new book and hosting a food tour. She describes Lecce as unusually clean, quiet, and uncrowded, contrasting it with typical Italian city scenes. The post highlights...
Early Access for You Only - Season to Taste Is Here!
Corre Larkin announced that her new cookbook, *Season to Taste: Comforting Recipes You Won’t Find in a Restaurant*, is now open for presale. The early‑access launch lets readers reserve a copy before the official release, with shipments slated for later...
Dinner Tonight :: Sorted
A home cook transformed two pounds of ground beef and a wilted cabbage into a spicy, Asian‑inspired noodle dish for her kids. By swapping the intended chuck roast for ground beef, she created a budget‑friendly meal that served eight. The...
My 'Anyone Can Make This' Pasta Sauce
The post introduces an ultra‑simple pasta sauce inspired by Marcella’s tomato‑butter classic, using whole tomatoes, olive oil, and a low‑heat “confiting” method. After a slow cook, the mixture is blended, eliminating the need for knife work or constant stirring. The...
A Lighter and Possibly More Delicious Alfredo
An avid thrifter discovered an old cookbook featuring a unique Alfredo recipe that relies solely on slow‑cooked onions for its creamy base. By incorporating fennel for added sweetness, the author created a lighter version that can be enjoyed more frequently...
So Underrated Yet So Good
The author discovers Sauce Robert, a classic French demi‑glace‑based sauce, and praises its complex flavor and quick preparation. The post emphasizes the sauce’s relative obscurity outside elite culinary circles and the excitement of uncovering such hidden gems. It notes that...
The Lightest Lasagna You Will Ever Try
A new lasagna recipe swaps traditional ricotta and tomato layers for a carrot puree, creating a markedly lighter dish. The author describes using fresh pasta sheets, a modest amount of cheese, and the sweet, earthy puree to achieve a satisfying...