Rabbit confit is so delicious, so falling-off-the-bone tender, you’ll wonder why you don’t eat it more often. Made even better with loads of spices, it’s rather elegant, too.
About Michael Psilakis
Michael Psilakis’ destiny as a master of Greek cuisine may have been determined during childhood, when he learned how to spit-roast whole lambs. He is currently chef-owner of several restaurants in New York, cooking show host, and the recipient of several national culinary awards. Appropriately enough, his first cookbook is titled How to Roast a Lamb. @mpsilakis
Tomato and Green Bean Salad
You don’t have to be Greek for this amalgam of tomatoes, green beans, red onion, and feta to taste like home.
Lamb Burger ~ Bifteki Arniou
Definitely a nonconformist, this beauty of a burger melds lamb, pork, grilled onion, mustard, parsley, dill, fennel, cumin, lemon, and scallion. We dare you.
Mediterranean Tuna Melt
It may not be the classic tuna melt yet it’s about to upend everything you thought you knew about yourself and your tuna melt preferences.