- Towering Layer Cake for the Weekend
- Asparagus and Fava Bean Salad with Fresh Ricotta
- Pre-Thanksgiving Shumai Party
- Outstanding Triple-Decker Lemongrass Pork Burgers
- Snack-Perfect Tarte Flambée
- Salty & Sweet Caramels from San Francisco’s Miette
- Striking Spinach-and-Grape-Leaf Pie
- Crazy-Good Eggs Benedict
- Bobby Flay's Phenomenal Chicken Cutlets
- Beer-Braised Corned Beef for St. Patrick's Day
Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.
Despite cuteness concerns, rabbit is one of the most sustainable meats available today. It’s surprisingly healthy and leaner than chicken, but still exceptionally flavorful and just as versatile. If you're still thinking rabbit isn’t your thing, just imagine it fried. This week, F&W’s Test Kitchen made this crazy-good chicken-fried rabbit. Like traditional recipes, the rabbit pieces were tenderized in buttermilk, then coated with a combination of all-purpose flour, stone-ground cornmeal, sage, cayenne pepper and salt. The pieces cooked to a golden brown with an extremely crunchy crust in less than ten minutes. A sprinkle of salt and a dash of Tabasco made them even better. This recipe will be revealed in our January issue, but in the meantime, practice with this Crispy Buttermilk Fried Chicken from F&W’s Grace Parisi.
Related: Fried Chicken Recipes