Rabbit in all its Splendor

rabbit on the grill, with herbs and bacon

The biggest hurdle?  Peter Rabbit, that wily, lovable blue-jacketed character created by naturalist and author Beatrix Potter.  Who couldn’t love him?  Who could eat his relatives? Most recipes for rabbit come from the farm – hearty yet delicate, simple and laden with flavor.  As it happens, the French can eat his relatives and do, all […]

Cooking with Ramps

Ramps, or what the French call l’ail des ours (bear garlic) has sprouted, flowered, and now is settling in as forest ground cover.  Soon its pungent leaves will fade to a pale yellow, and then it will offer no flavor. For now, though,  l’ail des ours is still ripe for the picking and eating. This season has been particularly abundant, […]

Grilled Rabbit

The rosé from Domaine Clos des Mourres was chilling, the fire in the  grill was flaming outside, friends were walking in the front door.  Me? I was cutting up a rabbit and wrapping each piece in bacon, in preparation for putting it over that hot fire outside.  The evening was warm and close, the sky a jumble of […]

Whirlwind Meal

  Yesterday I welcomed twenty-two Stanford alumni for a spring dinner.  I knew the group had two hours to eat, and was prepared down to the final grain of fleur de sel.   Rather than offer the aperitif in the kitchen, as I usually do, I arranged everything on the dining room table, thinking it would […]

Pin It on Pinterest