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This cozy pasta is a twist on a white Bolognese, with no tomatoes in sight. Swap in chicken legs if you prefer—rabbit tastes a lot like dark meat poultry.
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This fried rabbit recipe will make a believer out of anyone—just don't mention Thumper.
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Use this recipe for plain steamed buns, or bao for sandwiching char siu or spicy tofu, or swab them with sweet red bean paste for dessert.
5.0
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Fool your friends into thinking you're fancy.
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Recipes
Come to use up the rest of that tub, then go to the store because you’ll need another one.
Articles
(49)
Culture
Fried, to be exact
Emily Fleischaker
Culture
Celebrate the beginning of the Year of the Rabbit by cooking our amazing Rabbit Etouffee with Baked Cheese Grits.
Michael Singer
Cooking
Welcome spring with a cozy pasta that’s just the right amount of festive.
Kendra Vaculin
Culture
Vote for your favorite recipe from the new book, and you could win a free copy
Julia Bainbridge
Culture
If you're going to cook Thumper, do it like Lincoln chef Jonathan Benno: with a topping of shaved black truffles
Janet McCracken
Lifestyle
As someone who lives for an exciting, somewhat “out-there” condiment or snack, I can’t get enough.
Sarah Jampel
Videos
(233)
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Join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Cadbury Creme Eggs. These are the only eggs that rabbits are known to lay (at least that's what Cadbury commercials tell us). However, Claire will try to make these Easter classics without the aid of a bunny.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Filmed on 2/21
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Pastry chef Caroline Schiff joins Bon Appétit to make her perfect chocolate cake: an ultra-moist, four-layer showstopper with silky chocolate Swiss meringue buttercream and a glossy chocolate sauce soak. From using oil and sour cream for a soft, tender crumb to balancing dark and milk chocolate with flaky sea salt, Caroline shares her best baking tricks for creating a rich yet surprisingly light chocolate cake from scratch.
For more recipes like this one, preorder Caroline’s cookbook Daily Dessert, out 10/13/26: https://www.pastryschiff.com/cookbook/
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At Elske, Bon Appétit's #2 Best Restaurant of the year, co-owner and chef Anna Posey sketches each perfectly crafted dessert before she builds it. Want to try it at home? Here's the recipe for the delicious Black and White Sesame Tart: http://weightloss-tricks.today/recipe/black-and-white-sesame-tarts%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV iGDxYx SummaryCollectionGridSummaryItem-ilztYA heRZco ad ad--read-more">
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Michael Laiskonis, Creative Director of New York City's Institute of Culinary Education, demonstrates the equipment, ingredients, and artistry essential to making 5 different bonbons.
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Shilpa Uskokovic spent days in the Bon Appétit Test Kitchen making tray after tray of red velvet cake to develop her perfect recipe. Watch as she experiments with every variable to arrive at the ultimate red velvet—from the rich chocolatey taste to the fluffiest cream frosting—before publishing it for Bon Appétit.
Get the entire recipe, plus access to over 50,000 more from Bon Appetit and Epicurious: https://bit.ly/3uLqs8D
Get the entire recipe, plus access to over 50,000 more from Bon Appetit and Epicurious: https://bit.ly/3uLqs8D
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes this variation on a classic Thai recipe: mushroom larb with peanuts! Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp. You want to achieve that flavorful texture before incorporating the additional aromatics.
Follow the Healthyish Feel Good Plan: https://weightloss-tricks.today/collection/feel-good-food-plan-2019%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-jZgIDA eNtNee">