Growing up, my perception of green beans was grim: they came from a can looking a sickly dark green and flopped when you touched them. Don’t even get me started on the smell. And in casseroles, they were even worse. I didn’t fall in love with green beans until my early 20s, during a meal at Trattoria L’Incontro in Astoria, Queens.  The greens were rich and nutty and snapped when I bit into them. They took on the delicate flavor of the butter and and balsamic glaze they were c

I did not know that shrimp parmesan was a region-specific delicacy until I moved out of the New York metro area. It was a dish I had grown up on, almost as common as chicken, eggplant, or veal parmesan: pretty much every pizza joint on Long Island has it on the menu, either in platter or sandwich form (otherwise known as the classic “shrimp parmesan hero.”) Tender, succulent, and sweet, the shrimp pairs well with the tangy tomato sauce and salty blend of cheeses, balancing ou

Ah, rabbit. The other other white meat. My partner and I discovered the wonders of rabbit a few months ago, when we bravely decided to buy a frozen one from our local Korean supermarket, H Mart. (Ten bucks, you can’t beat it.) We’d both had it before at restaurants, but each time it was prepared in a way that rendered the flavor indistinguishable from its surroundings (sausages, stews.) So we really didn’t know what to expect. Guys, it was delicious. The rumors are true, it d