Wild Rabbit Ragout inspired by my mother Henriette (Ragoût de Lièvre un peu comme Maman)
Straight from chef AuCoin’s mother’s kitchen, a hearty traditional stew to fill the stomach and feed the soul on a cool fall night. More »
Rabbit Pancetta
Ruppel found himself with extra rabbit loin when preparing the braised rabbit dish. Here’s a scrumptious way to use the excess meat. More »
Braised rabbit legs with ham hock stuffed loin
Rabbit responds well to the gentle method of slow cooking, resulting in fall-off-the-bone tender meat. Comfort in a bowl. More »
Eggplant Raheb
This light and fresh-tasting authentic Lebanese salad will take your taste buds to a beautiful countryside retreat. Raheb is Arabic for “monk”—Krikorian notes that this dish is a “village salad” meant to be shared. More »
Mama’s Baked Eggplant
A filling and attractive way to use eggplant as an entrée. Along with the eggplant, you can also hollow out a couple medium peeled potatoes and stuff them with the same beef mixture. More »
Autumn Ratatouille
It took effort for Ann Thurlow to write directions for this dish—she usually just makes it up as she goes along. You can change the amounts to suit your taste. More »
Briam
Helen Kapsales says Mediterranean women are not shy when it comes to using olive oil. This vegetarian recipe proves just that as she calls for 1 1/2 cups (375 ml) of this valuable commodity. More »
Baba Ghanouj
This garlicky dip is as popular as hummus for an appetizer or snack. You can alter the flavourings according to how strong a lemon, garlic or spicy flavour you prefer. More »
Moussaka
A popular Greek dish, this baked, four-layer casserole can also be found in vegetarian variations. More »
Pickled Eggplant (Bathenjan makdous)
Pickling eggplant creates a unique and authentic Middle Eastern flavour. Show it off to your friends and family as an appetizer or snack. More »
Email / News Signup
Sign up with your email address and East Coast Living will deliver the news directly to you.
Poll