Adventures in Doughnutland.
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Michael Solomonov: Federal Donuts: The (Partially) True Spectacular Story
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Deb Perelman: Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
Samin Nosrat: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Michelle Tam: Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo
Lee Brian Schrager: America's Best Breakfasts: Favorite Local Recipes from Coast to Coast
Jacqueline An: An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen
Carolyn Phillips: All Under Heaven: Recipes from the 35 Cuisines of China
Alexandra Stratou: Cooking with Loula: Greek Recipes from My Family to Yours
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Here is roulade of rabbit accompanied with nasturtium leaves, honeydew melon, arugula leaves, toasted curry powder and a lemon vinaigrette. The dish was sparked by Ben who wanted to work on boning rabbits.
Ben performed the task of boning the rabbit, Lorraine interjected with some seasoning advice (curry please). A bit of activa kept the rabbit together.
The vegetables provided grassy notes to compliment the lean yet succulent rabbit.
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