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What does Cauliflower Taste Like? The Many Tastes and Colors – a Guide

Written by Jason Adamson on . Posted in food

The Many Tastes, Colors, and Joys of Cauliflower

what does cauliflower taste like

Cauliflower has transformed from the avoided vegetable of your youth to a cherished gem of taste and nutrition as well as an upscale culinary delight. Cauliflower has been all the rage on the culinary scene in the past few years. Naturally high in vitamin C and a great source of fiber, the rebirth of cauliflower is not due to its health benefits — that’s old news — but due to its versatility in the kitchen. 

To complement its growing popularity, cauliflower sales have skyrocketed in the past few years, gaining nearly 40% between 2016-2019.  Formerly known as that tasteless white vegetable that mom steamed and served alongside tuna casserole, cauliflower is now featured at numerous high-end restaurants around the world. 

We’re not only talking about cauliflower soup or mashed cauliflower but delicacies like cauliflower gratin, general Tso’s cauliflower, or buffalo cauliflower (i.e., in place of chicken wings) have become regular features in upscale restaurants.

The cauliflower pizza crust is not only a Pinterest craze but has become a staple in some pizza chains, a great alternative for those with celiac or other wheat-avoidant diets. 

Then there’s cauliflower rice, pulsed cauliflower that resembles the shape and texture of rice, that has become wildly popular much to the ire of rice companies, who have legislated to outlaw the term ‘cauliflower rice’. The term ‘riced cauliflower’ is the now legally acceptable term in states such as Arkansas. 

What is Cauliflower?

Cauliflower is part of the Brassica plant family—made up of cruciferous vegetables, (think cabbage, kohlrabi, broccoli), known as such since the four petals of their flowers resemble a cross. We generally eat only the head, or curds (named for their resemblance to cheese curds), of the cauliflower.

Cauliflower comes from the Italian cavolfiore, which translates as ‘cabbage flower’ since cabbage is the plant and cauliflower is the flower of the plant.

Taste of Cauliflower

Cauliflower has a mild nutty flavor with sweet undertones. It does have a sharp, slightly bitter aftertaste whose strength will fluctuate based on the type of cauliflower and how long it was exposed to the sun when growing (too much sun here is a bad thing). 

Different people’s taste buds process bitter tastes differently causing the bitterness of cauliflower to be more apparent for some than others. In general, though, the quite neutral flavor makes cauliflower a great vegetable for numerous recipes, as the flavoring given to it is what will stand out foremost.

The Cauliflower Rainbow

what does cauliflower taste like

Move over boring white cauliflower. Of the hundreds of existing cauliflower varieties, the colorful genres will add a splash of color, and a unique taste, to your meal. 

The purple, green, and orange cousins of plain ol’ white cauliflower started popping up in farmer’s markets and supermarkets a bit more than a decade ago, and have become increasingly popular and, therefore, increasingly available.

Green cauliflowers, also known as broccoflower, tend to have a sweeter and milder taste than their white cousins. Their texture is more similar to broccoli than cauliflower, making them more firm and less crumbly. 

There is also Romanesco (referred to as Romanesco broccoli or Romanesco cauliflower, but it’s the same vegetable) which has artistic looking spiky florets and is crunchier and sweeter than traditional white cauliflower.

Eye-catching purple varieties are not only a stunning addition to any salad but they have increased health benefits. The purple hue is caused by anthocyanins, which cause a blue, purple, or black color in foods. You will find it in blueberries, raspberries, black rice, and many other foods.

Anthocyanins are a powerhouse of nutrients and antioxidants and are believed to have properties that can help prevent cancer and diabetes, as well as improve visual health, among other benefits.

Taste-wise, the florets of purple cauliflower has a soft crumbly texture similar to the white variety, yet are sweeter and milder creating a perfect synthesis of beauty and flavor.

The downside to purple cauliflower is that its magnificent royal shade may turn from vibrant purple to barely-there green when cooking it, especially if you boil it.

The color of orange cauliflower, on the other hand, actually deepens when cooking.

Orange cauliflowers, such as cheddar cauliflower — named for its color, not taste — have a lot of nutrition to offer due to the beta-carotene they contain. This may also contribute to its sweeter and milder flavor. 

Choosing a Cauliflower

Cauliflower is available all year round but its peak season is in the Fall (and extends through the Winter), so take advantage of the current cauliflowery abundance and go pick up one or two heads of the freshest, most vibrant cauliflower at your local farmer’s market.

Look for firm heads with compact florets. As opposed to broccoli, cauliflower florets should be tightly closed, making it hard to distinguish separate florets, it should look more like one beautiful entity. 

Be sure that there are no brown patches and that the cauliflower isn’t soft. The leaves should look crisp and green, not yellow and wilting.

Storing Cauliflower 

what does cauliflower taste like

Cauliflower should be kept unwashed and loosely wrapped or in a ventilated plastic bag in your refrigerator’s crisper. Properly stored cauliflower will last 3-7 days. If it was super fresh when purchased, and stored properly, you might be able to get even 2 weeks, or more, out of it. 

Cooking Cauliflower

Cauliflower can certainly be eaten raw. Add color to your crudité with a colorful cauliflower combination. Or toss some fresh white cauliflower into a colorful garden salad for added crunch.

If you do plan on cooking your cauliflower, the preferred methods of cooking are dry ones, such as roasting, sautéing, grilling, or frying. When properly cooked, cauliflower gives off a very subtle taste, making it perfect to pair with a variety of sauces and seasonings.


Wash, dry, and lightly toss cauliflower florets with extra virgin olive oil and your seasoning of choice. Some people prefer a traditional salt and pepper cauliflower, or you can try to add a bit of zing with spices such as zaatar or Cajun seasoning. The options are endless, try to find a few your family will love.

Roast at 425°F/220°C for about 30 minutes, checking it after 20 minutes.

You will also find numerous recipes for whole roasted cauliflowers which can be a great main at a vegan meal. A whole cauliflower generally needs to be slightly parboiled or steamed before roasting to ensure the center is thoroughly cooked. Follow recipe directions for the exact cooking method.


Not only is sauteed cauliflower incredibly delicious, but it is also a fast cooking method that ensures the nutrients (and generally colors) don’t leach out. Fast and yummy.  Definitely a keeper in my book!

Depending on the size of your florets and desired degree of remaining crunch, sautéing cauliflower will take anywhere between 5-15 minutes. 

Cauliflower should be sautéed on medium-high with good-quality extra virgin olive oil (what else?). Try mixing it with fresh garlic, onion, cherry tomatoes, or any other desired vegetables. 

Drizzle with your favorite sauce or a squeeze of lemon juice in the last three to four minutes of cooking, and turn up the temperature to high to get some nice browned tips.


Cauliflower steaks are a great way to give this nutritious and delicious vegetable the spotlight. Whether making it as a main, adding it to a buffet, or serving as a side dish sure to wow your guests – grilling your cauliflower is super fast and simple.

Place the steaks on a grill set to medium, and brush with your favorite basic marinade. I would go for olive oil, lots of fresh lemon juice, chopped parsley, and a pinch of chili flakes. You can also add a small dollop of honey if you like it sweet. 

Another option is a spice mixture of olive oil, hot paprika, cumin, and turmeric. The flavoring possibilities are endless — your cauliflower steaks, your choice!

Flip over after 3-5 minutes, baste with marinade and grill for another 3-5 minutes until slightly charred and cooked to the desired degree of doneness. 


Fried cauliflower is a scrumptious delicacy popular in cuisines all around the world. Cauliflower florets can be dipped in egg-then-flour/breadcrumbs and pan-fried—mmm…or in a nice batter and deep-fried—really mmm.

Add some hot paprika to your flour mixture or hot sauce to your batter for an extra kick.  Serve with a garlic dip, sriracha mayo, salsa, yogurt dip, or whatever else you’d like!

Some recipes may have you parboil the cauliflower to make it faster and easier to fry. If you choose such a method, be sure to blanch it so it doesn’t cook too much (see the section on boiling cauliflower below).


Boiling cauliflower should be avoided as it releases a very unappetizing sulfurous smell, which not only will cause anyone in the house to start screaming about the stench, it can turn the cauliflower bitter. And anyway, wouldn’t it be a shame to make such a bland dish when there are so many delicious cauliflower alternatives.

If you do like the taste of boiled cauliflower (childhood nostalgia?), steaming or blanching is a doable option, preferably in a non-aluminum pot.

Mark Twain claimed that “Cauliflower is nothing but cabbage with a college education” but I think he may have changed his mind had he tried that amazing new cauliflower creation you’re planning on whipping up this Sunday.

How to Reheat Leftover Quiche – A Guide to Store, Freeze, and Reheat

Written by Jason Adamson on . Posted in food

how to reheat quiche

Storing, freezing, reheating, and enjoying your buttery flaky deliciousness

They say real men don’t eat quiche — but being neither male nor vulnerable to the persuasions of ignorant food snobs — quiche is a definite yes for me. 

Highly-versatile and always a crowd-pleaser, add quiche to a nice brunch spread, bring it to a potluck, present it at the family holiday table, or serve it with your favorite salad (and a glass of white wine) for a satisfying lunch or light dinner. 

Not only is it sure to be eagerly consumed, but quiche also doesn’t take too much prep work (use a ready-made piecrust to make it a snap) and can be served hot or cold, making a Sunday picnic a great place to debut that new quiche recipe you’ve been dying to try.

Attributed to the French — but actually German in origin — this flaky-crusted delight can be filled with endless combinations to tickle your palate: vegetables of every color, cheeses of any type, meat, seafood, and did I mention cheddar cheese? 

Combined with a rich mixture of eggs, milk, and cream, seasoned however you like (definitely lots of fresh parsley), and baked to golden brown perfection — what’s not to love?

But nothing’s worse (well almost nothing) than having that melt-in-your-mouth goodness turn into a soggy-bottomed no-longer-instant-worthy mess from improper reheating. Cold on the inside but overly crunchy on the outside? No thanks. Shoe-leather crust and rubbery filling? Certainly not.

So what are you to do with that third of a spinach feta quiche leftover from cousin Sheryl’s bridal shower yesterday that you’re craving for lunch?

There are a number of methods for reheating leftover quiche, but the first step actually precedes the reheating, and that’s the storage.

Storing Leftover Quiche

how to reheat quiche

If you plan on eating the leftover quiche within the next three days or so, be sure it’s covered tightly in aluminum foil or cling wrap. Avoid placing anything on top of it in the fridge, as a squished quiche is not what we’re going for. 

If you opt for freezing, the best method is tray freezing. Tray freezing entails laying the desired items on a lined tray and placing it (flat!) in the freezer for a few hours. 

Once completely frozen, remove it from the tray, carefully wrap it, and place it in a labeled (contents and date) zipper storage bag for future use. Try to ensure your bag is airtight, and certainly avoid using a bag that is bigger than necessary as that will cause unwanted air to get trapped in.

The tray freezing method is a perfect food prep hack for those of us that don’t have the time, patience, or organizational skills to always start everything from scratch. Try tray freezing fruit and vegetables, hamburger patties, cookie dough balls, or just about anything.

To tray freeze your leftover quiche, place it on a lined tray and stick it in the freezer for a few hours. Once completely frozen, carefully remove from the tray, wrap very well in tinfoil, and place it in a zipper storage bag before refreezing. The quiche will last a good 2–3 months in the freezer.

So, now that you made a delicious quiche (or better yet, were bequeathed it) and stored it properly, how should you proceed with reheating?

Oven Reheating

In order to keep your crust flaky and your filling a nice satisfying kind of gooey, the oven is definitely the best method for reheating. 

1.Preheat the oven to 350°F / 175°C — do not skip the preheat or your crust will get soggy.

2. If the quiche is not already in an ovenproof dish, transfer to a lined or nonstick baking tray.

3. Whether it needs to be covered or not depends on how browned the quiche was initially:

    • If it’s well-browned, cover with tinfoil. Just be sure to ‘tent’ the tinfoil, i.e., wrap the tinfoil in a tent shape so it does not adhere to the quiche and pull off that decadent top layer. 
    • If the quiche was not too browned, to begin with, leave it uncovered.
    • Heavily browned crust but yellow filling? You can wrap tinfoil just around the crust to prevent it from becoming too hard and leave the rest uncovered.

4. Bake the quiche for about 25 minutes or until it reaches an internal temperature of 165°F / 74°C. 

Need to purchase an oven thermometer? Click here for a great review of the best oven thermometers on the market. 

5. Allow your warm quiche to rest for a minute or two before digging in.

6. If the quiche is frozen, you will need to add about 10-15 minutes of oven time. Do not defrost the quiche before heating as that can create a soggy crust, instead unwrap from the freezer and proceed directly with the above directions.

Microwave Reheating

how to reheat quiche

Although not the preferred method, we don’t all have the necessary time, foresight (or patience!) to wait for the oven to heat up that leftover spicy caramelized onion and cheddar quiche. Microwaves can be a real time saver and can do a sufficiently good job of warming your food (now!).

  1. Remove quiche from the refrigerator and place it in a microwave-proof dish. Don’t forget to remove any tinfoil
  2. Should you have a large piece of quiche left, ideally it should be warmed up in individual portions to ensure an even distribution of heat.
  3. Place quiche uncovered in the microwave on medium heat (50%) for 2-3 minutes, checking every 30 seconds after the 1 ½-minute mark until it reaches 165°F/74°C degrees internally.
  4. If the quiche is frozen, use the defrost function according to the user manual’s directions, checking it periodically. Once fully defrosted, proceed with the above directions.

Now that you’ve got your quiche properly heated up, serve it to on your nicest plate (oh, you already ate it out of the pan, well I hope you enjoyed!), put on a relaxing Spotify playlist, and enjoy every bite.

How to Reheat Biscuits – A Comprehensive Guide

Written by Luisa Davis on . Posted in food

How to Reheat Biscuits…
And Everything Else You May Want to Know About Those Delectable Buttery Delights

how to reheat biscuits

Slightly crispy on the outside, soft and fluffy on the inside, still warm from the oven—just smear it with butter and…yum. 

Freshly-baked biscuits may be the ultimate comfort food, but the cold two-day-old-leftover version just doesn’t stimulate the senses quite the same. So how can you reheat your biscuits to achieve that heavenly just-baked taste?

As September was National Biscuit Month, we’ve been heavily involved in biscuits, and have quite a few tips to share. But first, let’s just set the record straight on which kind of biscuit we’re discussing.

What’s a Biscuit?

In the United States and Canada (most of it at least), a biscuit is a soft-baked good with a flaky interior and browned crust. Biscuits are considered a quick bread, meaning they are created without yeast—eliminating the waiting time that yeast doughs require.

Biscuits can be eaten with savory or sweet fillings, or as in Southern cuisine—where buttermilk biscuits are the local fare—smeared with gravy and eaten at breakfast, served with eggs, hash browns, sausage, and the like. Or enjoyed at a family dinner complete with fried chicken, corn fritters, black-eyed peas, and candied yams. 

In the U.S., biscuits are regularly served in many fast-food chains and restaurants, especially in the South.

U.S. vs. U.K.

You may be shaking your head in disbelief. Biscuits smeared in gravy? The horror! 

If you’re experiencing such food anxiety, you probably hail from England or elsewhere in the Commonwealth.

The American biscuit strongly differs from what my English friends eat— which is plainly what we Americans call a cookie, although it could also be referring to its savory (or should we say savoury) cousin, the cracker. 

The American biscuit more closely resembles the British scone, which differs (of course, since nothing can be simple with cross-cultural food references) from the American scone.

The British biscuit is generally a crunchy cookie, which may be dunked in your early morning tea. Not to be confused with the more elaborate finger sandwiches and scones served at a proper English tea (although I must admit that I do get confused by the different menus for morning tea, afternoon tea, or high tea). 

For softer cookies, think chocolate chip or snickerdoodle, Brits and Americans are in culinary agreement on the term cookie on both sides of the Atlantic it is.

In the Days of Yore

The etymology of the word biscuit is actually in line with the British definition. The word biscuit is derived from Latin where bis which mean twice and coctus translates as baked. Biscuits were originally double-baked to make them harder, and thereby more durable. 

Back in the days of old, sailors—or anyone going on a long journey overland (horses can only go so fast)—needed to take along provisions that would last for many months. The concern was not only spoilage; food for travel needed to be able to endure temperature and climate change as well as the rough handling that can occur during travel.

Biscuits like hardtack (which were baked four times!) were so hard they could last for months or even years. Considering it was hard as a rock (harder), to eat hardtack, it needed first to be softened—generally accomplished by dunking in a cup of morning coffee.

Perfect as rations for soldiers during the Civil War, troops would often break the hardtack into pieces—an uneasy feat, accomplished by using a rifle butt—and mix it with water to create a batter of sorts which was then fried into lumpy pancakes.

Properly Storing Your Biscuits to Keep them Fresh and Perfectly Delicious

how to reheat biscuits

Crunchy (or super-duper hard) biscuits do serve their purpose, but let’s get back to the soft, flaky American genre.

So you’ve made yourself some biscuits and enjoyed them straight out of the oven smeared with butter and that delicious homemade jam—a creation deemed necessary after an overeager strawberry picking expedition. Or you went out for a big family breakfast and took home the extras.

And now you have leftover biscuits (I can think of worse problems to have). Before discussing how to heat up your leftovers, let’s be sure you know how to store them.

Cupboard Storage
Place leftover biscuits in an airtight container or zipper sealed bag, carefully squeezing out excess air before sealing tightly. Room-temperature biscuits can last for 1-2 days, possibly 3, if they were very fresh, to begin with, and they’re stored in a dry and cool kitchen. 

Refrigerator Storage
Refrigerated biscuits will generally stay good for up to a week. Be sure they are tightly wrapped—a zipper storage bag is ideal—and that they’re in a place where they won’t get squished by anything else. A good idea is to place the whole storage bag in a tightly sealed container, ensuring no air (or smells of other food in the fridge) gets trapped in and nothing can flatten your fresh delicacies.

Freezer Storage
With proper storage and freezing conditions, biscuits will stay good in the freezer for at least 2-3 months, depending on freshness level at the time of freezing.

Freeze your biscuits in a sturdy airtight container with parchment paper between layers. Ensure there is not too much empty space—read, extra air—in the container to maximize freshness. 

A second option is to place leftover biscuits in a zipper storage bag, then carefully place the bag into an airtight container. 

Not only will this ensure that no air gets trapped in, but it will keep your vulnerable biscuits safe from the perils of someone franticly searching for that leftover piece of red velvet birthday cake that-they-know-is-hidden-somewhere-in-the-freezer, wreaking havoc upon anything not safely guarded.

If you’re baking your own biscuits, and won’t need a large amount at once, a good option is freezing the formed raw biscuits to be baked as needed at a later date.

The best method for this is tray freezing: Once you’ve cut out your biscuit dough circles, put them on a parchment-lined tray and place flat in the freezer for about 2 hours until completely frozen. 

Once they’re frozen solid, very gently remove the biscuits from the tray and stack in a large airtight container. Be sure to place parchment paper between layers, or individually wrap each one in plastic wrap or aluminum foil to avoid them sticking together, enabling you to defrost only a few at a time.

All this talk about biscuits is certainly making you hungry. So how do you go about reheating those leftover biscuits?

How to Reheat Biscuits

how to reheat biscuits

Reheating Biscuits in the Oven

Oven warming is generally the best way to reheat any baked goods. Although it usually takes longer than other methods, it will ensure the best straight-from-the-oven replay.

  • Preheat oven to 350 Fahrenheit (to ensure even baking and a properly crispy exterior, do not skip this step)
  • Place biscuits on a parchment-lined or lightly greased baking tray. 
  • You can lightly coat the biscuits with melted butter or oil to ensure it stays moist. This is especially recommended if the biscuit had a crust that was a bit too crunchy or it got a tad dried out.
  • Bake until warm – duration of time depending on how it was stored
  • For cupboard stored biscuits:  3-4 minutes
  • For refrigerated biscuits: 6-8 minutes
  • For frozen baked biscuits: 13-15 minutes
  • For frozen raw biscuits: 25-30 minutes
  • Slather with butter, jam, gravy, or whatever else you’d like!

Reheating Biscuits in the Microwave

Due to the uneven heating of a microwave, when reheating biscuits in the microwave it’s best to warm up only one biscuit at a time.

For biscuits stored in the cupboard or fridge:

  • Wrap the biscuit in a damp paper towel to keep them from getting hard and dry.
  • Place on the microwave tray or in a microwave-safe container. You can loosely cover the biscuit but since it is wrapped, it’s not really necessary.
  • Microwave on medium-high for 1-3 minutes, checking every 30 seconds after the 1-minute-mark to ensure they don’t overheat rendering them tough and rubbery.
  • If the biscuits were frozen (but already baked), proceed with the above directions but increase heating time to 4-6 minutes, checking on it after the 5-minute-mark.
  • Don’t forget to slather with something really good and enjoy!

Reheating Biscuits on the Stove

  • Choose a frying pan suitable for the number of biscuits you need to reheat. 
  • Very lightly coat the biscuit with melted butter or oil and individually wrap each one in aluminum foil.
  • Heat your pan on medium-high (i.e. let it warm up for a minute or two before placing the biscuits in)
  • Place the biscuits in the pan and preferably cover the pan with a lid or even a large piece of tinfoil.
  • Adjust the flame to low, and after 2 minutes flip them over and continue warming for an additional minute until warmed through. 
  • If your biscuits were refrigerated, you will need to increase the time to an additional 30-60 seconds on each side. 
  • If your biscuits were frozen, you will need to heat it for a total of 5-6 minutes, flipping every minute to prevent it from getting too crunchy on one side.
  • Serve nice and hot and enjoy that blissful first bite!

Reheating leftovers that someone else made? You may have enjoyed it that much that you’re considering trying your hand at baking. Definitely go for it!

Whether you’re using a recipe from great Aunt Charlotte from Jacksonville, or the one your son’s playdate’s mom was raving about, here’s a few important tips to get you started:

Butter Me Up

Make sure your butter is really cold when you start – like really, really cold. The reason for this is that part of the buttery flaky goodness of biscuits is that you actually leave little specks of butter in the dough when you bake them. 

The butter encourages puffing, creating those scrumptious layers which make biscuits so irresistible.  (That together with the unique fold and flatten method used to knead the dough). 

If your butter isn’t nice and solid when you start, it’ll easily melt into the dough, detracting from the flakiness of the biscuit. 

A good trick is to cube the necessary amount of butter and place it in the freezer for 15 minutes before mixing it with the rest of your ingredients.

A Light Touch

how to reheat biscuits

On the same note, biscuit dough should not be thoroughly mixed or kneaded like typical bread dough. 

As you mix or knead the dough you activate the gluten more and more, and in light fluffy quick bread like biscuits, that will work against you causing a denser bread (I promise you’ll still eat it, it just won’t have that same soft fluffy texture).

And as mentioned above, we want bits of butter left in between layers—overhandling will certainly cause it all to melt in, so keep your mixing as light as possible.

Only Grade A

A general baking tip, the fewer ingredients in a recipe, the more important it is that they are high quality. So if you’re making a 3-ingredient chocolate mousse for your parent’s surprise 50th anniversary party, you’re going to want to really invest in that chocolate. 

Biscuits are primarily made of flour, butter or shortening, baking powder/soda, and salt. So, yup, don’t bother with that generic brand of flour you’ve never tried before on this one.

Crowding Has its Advantages

Contrary to other baking, you want to place the biscuits close together in the pan. They sort of lean on each other, encouraging each other to grow (this is starting to sound like a Hallmark card) nice and tall. Nice and tall equals super fluffy, and that’s a good thing.

Biscuits with butter, biscuits with gravy. Biscuits with jam, biscuits with a fried egg. Honey or maple syrup? That works too. Whatever you fancy just make sure you know how to (bake) store and reheat the leftovers so you can relive that first sensual bite all over again.

Tips on How to Reheat Corn on the Cob

Written by Jason Adamson on . Posted in food


Enjoy leftover corn with these easy tips

Few foods are more delicious than sweet, crunchy corn on the cob. The harvest continues all summer, through fall and into early winter, so you have plenty of opportunities to enjoy it. We eat corn in many delicious ways: in salads, chowders, soups, fritters, and best of all, fresh off the cob. 

Beer Can Chicken

Written by Peter Allen on . Posted in food

Are you craving a moist roasted chicken that is easy to make with minimal cleanup? Do you hate basting a chicken and cleaning up a roaster pan when you’re done? Beer Can Chicken, also known as Beer Butt Chicken, is a great recipe to meet your cravings. Beer Can Chicken can be made in the oven or on the grill. 

How to Thicken Alfredo Sauce

Written by Luisa Davis on . Posted in food

how to thicken alfredo sauce

Alfredo sauce is one of those sauces that is just SO much better homemade. Even in the rare situation when I come home from the store with a premade jar, I always feel the need to doctor it up. But let’s get real – my family always knows when it’s not full-on homemade.

The Best Rosemary Rabbit Recipe You’ll Ever Try

Written by Peter Allen on . Posted in food

Have you ever had rabbit? It may sound unenticing until you’ve had a rosemary rabbit recipe. This is the type of meal that my grandmother used to make and I’d always turn my nose up and hate the idea of eating it until I actually ate it. My recipe has perfected the different flavors of rosemary rabbit by braining rabbit in a rosemary, tomato, and white wine sauce.