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Chop whatever veg you've got in your fridge to make this soup.

Red wine and pancetta add richness to the dish, but good beef broth really takes it to the next level.

This fried rabbit recipe will make a believer out of anyone—just don't mention Thumper.

Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to a the oven to allow the inside to finish cooking without burning the outside. Ask your butcher to french the bones by removing excess fat and muscle, if desired.

We cook our chicken in two phases to keep the skin taut and the flesh moist and juicy.

When gooseberries are in season, Redzepi juices them to flavor this dish. Verjus (a tart bottled juice made from unripe grapes) or a combination of white grape juice and cider vinegar make great substitutes.

The browned, crusty layer of rice that forms at the bottom of the pan is considered the most treasured part of this Middle Eastern classic.