Dinner

NYT Cooking

Duck Breasts With Honey and Mustard

NYT Cooking

Roasted Rabbit With Potatoes and Rosemary

NYT Cooking

Roast Rabbit With Rosemary

NYT Cooking

Duck Breasts With Turnips And Eastern Spices

NYT Cooking

Seared Tuna With Fennel-and-Lemon Slaw

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Spicy Duck Salad

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Scallops With Pepper and Zucchini

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Café des Fédérations's Rabbit With Mustard Sauce

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Sugar-Glazed Duck and Exotic Fruit

NYT Cooking

Cabbage, Carrot and Purple Kale Latkes

These latkes are nutrient-dense, packed with health promoting sulfur compounds as well as vitamins K, A, C, and manganese, tryptophan, calcium, copper, vitamin B6, iron, and potassium. In order for this mix to hold together it requires a little more egg and flour; I use a combination of cornmeal, all-purpose and buckwheat.

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Lapin saute Marengo (Sauteed rabbit in tomato sauce)

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Roasted Rabbit With Fennel

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Rabbit Fricassee With Tomatoes and White Wine

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Basic Roast Duck Breast

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Arugula Salad With Grilled Apricots and Pistachios

Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You’ll be able to make this beautiful salad only during the summer’s short apricot season, and even then, you should buy the fruits at the farmers’ market so you can sample them to make sure they are juicy and sweet.

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Rabbit Loin With Bitter Greens

NYT Cooking

Duck Breast With Quince Compote

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Eggplant Moussaka

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Curried Corn With Red and Green Peppers

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Rabbit in Red Wine With Prunes

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Fresh Corn Tamales with Chanterelles

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Cornmeal Matafan Stuffed With Shredded Duck

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Salmon Cakes With Corn and Green Chili

NYT Cooking

Andre Soltner's Treflai (Potato Pie)