Rich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.
Mary Ladd profiles Absinthe chef Adam Keough, who shares his spicy rabbit meatball recipe and talks about cooking, food and his culinary mentors.
Daniel Klein shares his story about how The Perennial Plate, a documentary series chronicling sustainable and adventurous food in Minnesota was conceived. View his two-part Bunnies episode– Rabbit Terrine recipe included.
One day last week, the lady and I had plans to visit Schmidt’s for dinner. When we’re deciding what to eat, we tend to favor collaboration and compromise, at least I do. Sometimes, rarely, our tastes don’t intersect, and I always want to find dishes we both want, even if it means passing on something I’d really, really like to try. In the case of Schmidt’s, a sleek, two month-old German eatery in the Mission District, I knew what I wanted, and would accept no proxies: hasenpfeffer, a red wine-soaked saddle and leg of rabbit with braised lingonberry-sweetened cabbage.